Traditional nasi padang with free-flow kerisik & chillies, using late foster grandparent’s recipe

Do you miss the multitude of flavours and spices emanating from a plate of nasi padang? If you happen to be in the vicinity of Eunos Crescent, then why not pop in to Yong Li Coffee Station and check out the offerings at Muslim-owned Campur Campur Boleh?

The stall’s quirky name, which translates to ‘Can Mix?’, is owned by Hanafi, an ex-chef who previously cooked at several restaurants specialising in European fusion cuisine.

Growing up, Hanafi was abandoned as a child and was later adopted by a Singaporean couple. His late adopted mum had a family in Malaysia. Every once in a while, Hanafi would head across the causeway to live there for a few months.

Hanafi shared, “As a child, I would be curious to see how my foster grandparents used traditional methods to prepare our meals.” Immediately after his O-Levels, he worked part time as a cook and from then on, developed his passion for cooking. After Hanafi had completed his National Service, he went on to cook professionally.

Based on memory and the flavours he remembered from his late foster grandparents, he recreated all the dishes at Campur Campur Boleh?.

There are about 15 dishes on display. Customers will be able to choose a protein and 2 kinds of vegetables to pair with their plates of rice for S$7.50. Do note that fish, seafood and meats are all the same price. They are also available as an à la carte option at S$5 each.

Before customers head back to their table, they can help themselves with as much chilli as they desire. Hanafi offers 4 different varieties: Sambal Chilli, Sambal Belacan, Sambal Hijau and Sambal Kicap.

I couldn’t decide which chilli was my favourite as all of them tasted so yummy. But if I had to pick my top 2, it would be the Sambal Kicap and Sambal Hijau.

At Campur Campur Boleh?, you can also pile your rice or dishes with spoonfuls of kerisik (toasted grated coconut) for extra depth of flavour and texture.

We chose the Rendang Mutton Set (S$7.50) with bean sprouts, sayur lodeh, and an added Bergedil (+S$1.50). We also tried the Ayam Goreng Set (S$7.50) with sambal goreng and eggplant.

The mutton rendang was flavourful and tasted authentic, though the dish would have shone even more had it been more tender.

The difference between handcrafted bergedil and store-bought is like night and day. I’m delighted to report that Hanafi’s handmade version was extremely fluffy and tasty. The sayuh lodeh was also well seasoned and soft, just the way I like it.

The sambal goreng tasted as good as my grandmother’s rendition with well-cooked long beans which I consider an important factor. My blood boils whenever I encounter crunchy ones.

The ayam goreng was decent with tasty golden-brown skin, but it paled in comparison to the Ayam Masak Merah (+S$5). The gravy was sweet, slightly spicy and had a unique zing from the tomato puree.

Come give Campur Campur Boleh? a try over at 1A Eunos Crescent and tell me what your thoughts are.

I sincerely hope that your experience was as good as mine.

We tried Singapore’s best-rated nasi padang