Nasi kandar

Nasi Kandar is a popular Malaysian dish that originated from the Penang state. It is a meal that consists of steamed rice which can be plain or mildly flavored, and served with a variety of curries and side dishes.

History

Nasi Kandar was initially served by Indian Muslim traders from India, known as Mamak. The name "Nasi Kandar" came about from a time when nasi (rice) hawkers or vendors would balance a kandar pole on their shoulder with two large containers of rice meals.

Preparation and Serving

The preparation of Nasi Kandar involves cooking the rice and then serving it with different types of curries and side dishes. The side dishes can include beef, chicken, lamb, or fish, and vegetables such as okra, cabbage, and eggplant. The dish is often garnished with hard-boiled eggs and pickles.

The unique feature of Nasi Kandar is the pouring of mixed curry sauces onto the rice, which is referred to as 'banjir' (flooding). This method of serving enhances the overall taste and aroma of the dish.

Popularity

Nasi Kandar is very popular in Malaysia, especially in the northern region of Peninsular Malaysia. It is also widely available in other parts of the country such as Kuala Lumpur and Johor. Many restaurants and roadside stalls offer this dish, and it is also commonly found in food courts in shopping malls.

Variations

There are many variations of Nasi Kandar, with each restaurant or vendor offering their unique combination of curries and side dishes. Some popular variations include Nasi Kandar Ayam (chicken), Nasi Kandar Daging (beef), and Nasi Kandar Ikan (fish).

See Also

• Malaysian cuisine
• Mamak stall
• Indian cuisine

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