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Giving nasi lemak extra oomph with wild boar curry


NASI lemak, a dish commonly associated with Malaysia, is popular with locals and what makes it better is the ingenuity of its multicultural society in adding a bit of their culture into the meal.

One such popular variation is the nasi lemak with wild boar that has been perfected by Chinese and Indian cooks.

I, for one, love a good wild boar curry and have found some of the best restaurants serving this treat.

One recent discovery that has left a lasting impression is the Nasi Lemak Wild Boar at the Kuchai Lama food court on Jalan Kelang Lama.

Run by former audit assistant, 27-year-old Puvanesvaran Letchumanan, better known as Kim, the stall has been around for more than one and a half years.

He serves dry wild boar curry and dry mutton curry everyday while alternating the other meat dishes such as chicken, kerang, petai and squid.

I found the pork and mutton dishes tender, juicy and flavourful.

Kim serves up wild boar dry curry and mutton dry curry everyday while alternating the other meat dishes including chicken, kerang, petai and squid.
Kim serves up wild boar dry curry and mutton dry curry everyday while alternating the other meat dishes including chicken, kerang, petai and squid. 

The spices do not overpower the meat but complement them to make very flavourful.

Another thing I liked about the nasi lemak is the fragrant rice that had a hint of ginger in each mouthful.

The young cook learnt his trade early in his life from his father Letchumanan Muthu, 58, who runs a restaurant nearby.

Kim, however, attributed the art of preparing tender wild boar to his mother Devi Maruthaveeran, 52.

“My mom was cooking at the stall, before, and I just started out on my own seven months ago. Thankfully, 95% of our customers said it tastes just like my mother’s,” added Kim.

When asked about the secret behind his tasty food, he immediately answered “my mother”.

Each dish is prepared in the evening at the stall to maintain freshness except for the tedious sambal that is prepared by his mother at home.

“The meat is tender because it is cooked in the pressure cooker first.

The Kuchai Lama food court on Jalan Kelang Lama has other options as well for the ‘adventurous‘ diner.
The Kuchai Lama food court on Jalan Kelang Lama has other options as well for the ‘adventurous‘ diner.

“I use only ginger and garlic in my rice with a little bit of coconut milk,” said the Cantonese-speaking Kim.

The portion served may not be big enough for those with a large appetite but it was just nice for me.

Each plate costs between RM7.50 and RM8.50 depending on the side dishes you choose.

However, if you choose more than one meat dish, the price remains at RM8.

Kim said he makes about 90 plates each night.

On weekends, the food finishes as early as 10pm and on weekdays dishes can last until midnight.


   

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