Nasi kandar
vegetables and curry | |
Similar dishes | Nasi ganja, nasi dalca, nasi lemak royale, nasi maduri |
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Nasi kandar is a popular northern Malaysian dish from Penang, originally introduced by Tamil Muslim traders from India. The meal consists of steamed rice combined with an array of distinct curries, sides dishes, and gravies. The selection of curries consists of various blends of vegetables, seafood or meat.
Other closely related regional variations of Nasi Kandar include nasi ganja (Ipoh), nasi dalca (Penang), nasi lemak royale (Alor Setar) and nasi maduri (Perlis).
Etymology
The dish name is potentially a
History
Nasi kandar originates from the early 1900s, when itinerant
The earliest form of nasi kandar initially contained fish
However by the mid 20th century, the traditional approach of transporting the rice and dishes on the shoulder began to wane off, as many sellers moved towards selling nasi kandar in stalls and alleyways. In the 1970s more vendors invested in the restaurant industry, further departing from the mobile eatery origins of nasi kandar. The menu options have also progressed; a common present-day nasi kandar restaurant will sell up to dozens of distinct curries, gravy and side dishes.[3]
Hameediyah is recognized as Penang's oldest nasi kandar restaurant, having originally started under a tree at a field in Lebuh Campbell, Penang in 1907.[5]
Description
The rice for a nasi kandar dish is often placed in a wooden container about three feet high, giving it a distinctive aroma. The rice is accompanied by lauk-pauk (side dishes) such as
Traditionally, nasi kandar 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.
In recent years, several chain restaurants have appeared such as Nasi Kandar Shaaz, Nasi Kandar Subaidah, Nasi Kandar Nasmir, Pelita Nasi Kandar, Nasi Kandar Astana, Q-Bistro Nasi Kandar and Kayu Nasi Kandar. Purists have disputed its taste compared to the original Penang versions.
Variations
There are a few related forms of the meal with some divergent on the type of rice, side dishes and recipes; albeit all commonly shared a curry-based condiments to complete the meal:
- Nasi dalca - Plain white rice or the ghee-based nasi minyak, commonly paired with kuah dalca (Dalcha-style gravy) and an assortment of curries. Sprinkles of bawang goreng is usually added on top of the meal.
- Nasi ganja - Yellow coloured rice with herbs, though in fact no "ganja" (cannabis) is actually used in its preparation. Commonly associated with Ipoh, and to some extent, Perlis.
- Nasi lemak Alor Setar/Nasi lemak Royale - Slightly different from white basmati-based rice commonly seen in nasi kandar, the nasi lemak Royale is yellow in colour, some vendors may even added glutinous rice on the recipe. The curry mixture is sometimes being slightly sweet compared to the traditional nasi kandar. Popular in Alor Setar, Kedah.
- Nasi maduri - Yellow in colour, and commonly eaten with dalca, meat and chicken curry. Usually found in the state of Perlis.
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Nasi kandar with fried fish and vegetables
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Nasi ganja, a variation of nasi kandar
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An Alor Setar-style nasi lemak
See also
- Mamak stall
- Banana leaf rice
References
- ^ "After 90 years, nasi kandar goes back to Chennai".
- ^ "A comparative study of 'nasi kandar' eating patterns among patrons in the Klang Valley and Penang of Malaysia" (PDF), International Food Research Journal, 2013, retrieved 19 November 2022
- ^ a b c d "Did You Know That Nasi Kandar Literally Meant Rice Carried On A Pole?". The Rakyat Post. 2022. Retrieved 19 November 2022.
- ^ "Great Malaysian dishes: Penang – Nasi kandar". The Star. 2016. Retrieved 19 November 2022.
- ^ "Hameediyah, Penang's oldest nasi kandar restaurant still going strong".
- ^ "Penang Nasi Kandar".