Nasi Kandar is a traditional dish from northern Malaysia, originating in Penang. It has been popularized in India by Indian Muslim traders. It is a steamed rice meal, which can be flavored and served with a variety of curries and side dishes.
During the 10th century, Tamil Muslims migrated from Southern India to Malaysia, bringing new spices and cooking techniques. Today, their delightful food can be found at restaurants or from the street vendors known as Mamak stalls throughout Malaysia.
The rice for a Nasi Kandar dish is often put about three feet high in a wooden tub, which gives it a distinctive aroma. Along with side dishes like fried chicken, curried beef spleen, cubed beef, lamb, fish roe, fried prawns or fried squid, the rice is served.
About Malaysian Nasi Kandar
Among the Indian culinary concepts that now populate tables in Malaysia, Nasi Kandar is one of the best. This dish enjoys a popularity that defies its simplicity. Nasi Kandar is hardly subtle; true enthusiasts call for curry banjir, or to flood the dish with a spicy curry sauce to saturate the rice.
As street food, the dish takes its name from its history. Back in British colonial days, street hawkers would dispense Nasi Kandar from baskets suspended from a yoke on their backs. Nasi is Malay for rice and kandar is the local name for a pole or yoke.
Many chain restaurants, such as Nasi Kandar Subaidah, Nasi Kandar Nasmir, Pelita Nasi Kandar, Nasi Kandar Astana Mathina, and Kayu Nasi Kandar have emerged in recent years. If that doesn’t show the popularity of this dish we don’t know what does.
For more international recipes, click here.