Distinctive bamboo nasi lemak drenched in seafood curry at SS2

If there’s one dish that represents Malaysia, it will be: nasi lemak. It’s the proper gas within the mornings, a really perfect pick-me-up for lunch and the very best resolution for late evening cravings. So when my colleague Alice spoke to me about Nasi Lemak Bamboo, a restaurant in SS2, Petaling Jaya which served nasi lemak steamed in bamboo (wager you already guessed that), I used to be immediately intrigued. 

For those who’re questioning the place the ingenious concept of steaming nasi lemak in bamboo got here from, it originated in Sabah by a pair who needed to introduce a novel, trendy, but genuine method of consuming nasi lemak with their very own added aptitude.

Nasi Lemak Bamboo provides an assortment of nasi lemak: Nasi Lemak Okosong (RM6.90), Nasi Lemak Ayam Goreng (RM15.90), Nasi Lemak Rendang Ayam (RM15.90), Nasi Lemak Kari Ayam (RM15.90) and their best-seller, Nasi Lemak Kari Bamboo Seafood (RM17.90). Intrigued by why the Nasi Lemak Kari Bamboo Seafood is their best-seller, I opted for the Nasi Lemak Kari Bamboo Seafood (I’m a sucker for seafood).

However would that be enough? My insatiable urge for food provoked. I gave in and ordered one in all their best-seller snacks, the Cucur Udang (RM7.90). 

What I attempted at Nasi Lemak Bamboo

After 20 minutes, the Nasi Lemak Kari Bamboo Seafood arrived. The nasi lemak was truthfully fairly a formidable sight— it was served with an inverted bamboo on a rattan tray lined with waxed paper laden with the standard scrumptious toppings of hard-boiled egg, fried anchovies, peanuts, sliced cucumbers and a small bowl of sambal. 

Time for the large reveal! I gingerly lifted up the bamboo cylinder and in seconds, the much-awaited content material spilled out. Steaming scorching rice, juicy-looking prawns and squid enveloped within the seafood curry in an oblong piece of banana leaf— I couldn’t ask for extra. This was achieved by lining the hole bamboo tubes with banana leaves earlier than filling it up with seafood curry, recent prawns, squid and rice earlier than it’s left to steam for quarter-hour. 

One chunk of the nasi lemak, and I realised that this was not the standard curry I used to be used to. The curry doesn’t have a sturdy flavour to it. As an alternative it’s very mild tasting and has an fascinating sourish tang. This tang was positively one thing very new to me however I shortly embraced its style. 

I’m happy to report that the prawns and squid have been extraordinarily tasty and paired so nicely with the nasi lemak. The seafood wasn’t rubbery and there was a beneficiant quantity scattered all through the nasi lemak. Plus, by steaming it in bamboo, there’s a aromatic outcome and the seafood is cooked to perfection! 

I used to be, nonetheless, dissatisfied with the sambal. On the optimistic facet, the sambal wasn’t candy (which is commonly frequent within the nasi lemak that’s bought in Kuala Lumpur) but it surely wasn’t spicy both. It was on the delicate facet which I felt was underwhelming as I all the time get pleasure from a spicy sambal. Fortunately the seafood curry was scrumptious by itself so I shifted my focus again to ending up the nasi lemak. 

After inhaling the nasi lemak, I moved on to the Cucur Udang which got here with a bowl of Thai chilli sauce. I used to be secretly excited for this as I grew up consuming it at school and it had been years since I had gotten a style of this deep-fried crunchy snack.

The Cucur Udang is deep-fried to a crispy golden brown on the outside, but mushy and chewy inside. This addictive snack is finest consumed instantly whereas nonetheless scorching and crispy. I used to be impressed to search out quite massive chunks of prawns in between the batter. It’s scrumptious and flavourful by itself and you actually don’t want any chilli sauce.  

Last ideas

As a Malaysian who grew up on nasi lemak, at first I discovered the thought to be unconventional and was quite apprehensive. However after my maiden expertise tasting the Nasi Lemak Kari Bamboo Seafood, I discovered it to be a refreshing change from the standard nasi lemak I used to be so acquainted with. 

Plus there’s that added enjoyable of eradicating the bamboo tube dramatically slowly and watching all of the rice circulate out (I’m additionally a sucker for theatrics). The sourish style of the seafood curry was so welcoming however I solely wished the sambal was spicier— it will have then made this dish excellent for me. 

For those who’re ever in SS2 and are longing for a plate of nasi lemak with a sambal that’s not harsh in your palate head all the way down to Bamboo Nasi Lemak. In any case, who can say no to a plate of nasi lemak, historically cooked or not? 

Anticipated injury: RM8 – RM15 per pax

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