KHAO Jam was Friday’s special at Makan Time in Kota Damansara last week and it was worth making the dash there before the lunch crowd claimed the place.

This Thai speciality is similar to nasi kerabu, except that the rice is green, having been cooked with the juices of several herbs and vegetables.

It’s such an attractive dish as you approach the long table where it’s displayed in the midst of numerous varieties of kuih and snacks at Makan Time.

We placed an order for Khao Jam first before we loaded on the kuih and also decided on Beef Noodles.

Khao Jam in Thai means rice (khao) mixed together. The green rice, topped with finely chopped bunga kantan, is surrounded by cabbage, beansprouts, julienned unripe mango, onions, daun kesom, salted egg, fish crackers, fresh lime and the smoked beef we chose for it.

Then there is the chilli sauce that packs a punch, budu and sambal belacan.

Stir all these together and it’s rice you would abandon your keto diet for. I revel in the hot, tangy part of it, the fragrant herbs in and outside the rice, the crunch of vegetables and crispy crackers and last but not least, the smoked beef that hooks you at the first bite. Of course you could have chicken or fish but the smoked beef is the star.

The Beef Noodles were Ipoh kwayteow steeped in a tasty beef stock. I also liked the sticky chewy beef tendon balls in it, as well as the spiky tripe and beef slices.

Other noodles that stand out here include the Sarawak Laksa whose curry is made with spices put together by owner/chef Dan Chong. Then there is the Ipoh Kai See Hor Fun Soup with prawns, chicken, gizzard and liver in a lovely stock.

Dan is from Ipoh, where his mother started the popular Yum Yum restaurant. He himself opened Little Yum Yum across the road and which has now expanded into Makan Time.

We had chosen, with some restraint, some kuih from the long table: Kuih Ketayap, Angkoo, Nagasari and Chwee Kuih. The lovely Kuih Ketayap was bursting with dark, moist coconut filling that was lightly sweet.

Nagasari is a kuih steamed with rice flour and coconut milk together with banana slices, wrapped in banana leaves. It’s smooth, creamy and sweet with pisang raja. There’s a welcoming tinge of sour from the banana.

Chwee Kuih is a savoury steamed kuih made with rice flour. It’s eaten topped with chopped reserved radish and sambal. The Chwee Kuih at Makan Time was super generous with the toppings and the sambal was so good.

Makan Time is at E-45-G, Jalan Teknologi 3/9, Kota Damansara, Petaling Jaya, tel: 011-1555 5877. It opens from 7.30am, serving breakfast specials like “Heaven on Earth” roti, which is thin toast with cream cheese, butter and raisins, French toast with butter and honey, sambal ikan bilis toast, and many more.

There are specials every day of the week, from Sarawak Laksa to Nasi Ayam Penyet, Paper Duck Rice, Penang Prawn Noodles, Nasi Kukus Special with Ayam Berempah Goreng and Ipoh Hor Fun, among others.

Prices are very wallet-friendly, from RM10 for most noodle dishes to RM15 for our Khao Jam. – November 3, 2018.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.