Nasi kandar is commonly served along with various types of curries and other dishes. Nasi kandar itself means rice that is carried on the shoulder, which is from the words nasi (rice) and kandar (shoulders). The rice seller usually carries two large containers containing rice and side dishes around. So that anyone who wants this rice, just stop the seller.
Named nasi kandar because in the past, a rice seller was carrying or leaning a pole hanging 2 baskets of rice. Well, that’s where the drive name is obtained. Over time, nasi kandar began to evolve. In 1970, nasi kandar restaurants began to appear. The name has remained today and Nasi Kandar’s word appears in most Tamil Muslim or “Malaysian Mamak” restaurants and Indian-Muslim food stall. Currently, there are hundreds of restaurants in Malaysia that sell it.
There are several things that more or less affect the taste quality of nasi kandar, first from the type of ingredients, then the selection of fresh ingredients, to how to process and serve them. No need to worry if you want to prepare delicious nasi kandar wherever you are, because as long as you know the trick, this dish can be a special dish.
Below are some easy and practical ways to process this delicious food that are ready to be created.
Malaysian Nasi Kandar Recipe
Yields: 4 servings
Calories: 720 calories
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Keywords: curry, chicken
- 1/2 chicken, cut into 8 pieces
- 3 tomatoes, cut into fourths
- 2 tablespoons turmeric powder
- 3 teaspoon salt
- 2 Pandan leaves
- 3 inches of ginger
- 4 string coriander leaves, cut into 4 pieces
- 2 packets beef curry powder
- 4 cloves garlic
- 1 onion
- 4 string curry leaves
- 2 cinnamon sticks
- 4 anise stars
- 6 pieces of cardamom
- 3 large onion, sliced thinly
- 1/2 cup dark soy sauce
- 1/4 cup tomato sauce
- 1 teaspoon chicken bouillon
- 2 tablespoon palm sugar
- 2 cups water
- 1/2 cup oil
How to Cook
- Wash the chicken and cover it with salts and turmeric. Marinade, and set aside for half an hour. After it is done marinading, deep fry the chicken until golden brown and cooked. Remove drain and put aside.
- Heat oil and saute the sliced onions.
- Add Pandan leaves, curry leaves, cinnamon, cardamom, and anise tar. Stir fry until fragrant.
- Whisk the curry past into water until blended. Add the curry paste to the pan and whisk continuously until well blended and fragrant. Simmer on at least 15 minutes for a while.
- Add soy sauce, tomato sauce, sugar, broth, and salt to taste.
- Let it thicken and add in the fried chicken.
- Simmer until gravy thickens, then add fresh tomato and coriander leaf finally.
Traditionally, it is always served with its side dishes on a single plate. Nowadays, small melamine bowls are used for the side dishes. Nevertheless, the curry sauce mix is always poured directly onto the rice.
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