What is nasi kandar

Nasi kandar is a type of rice dish from the area of Penang in Malaysia. This simple rice dish often
comes with more complex sauces and sides that influence its flavor. The term nasi kandar is also
used for a certain kind of restaurant that tends to serve these dishes.
In nasi kandar cuisine, the main rice dish is not heavily spiced. It is often stored in a wood container
to give it a distinct taste. Those who are familar with this cuisine explain that the term in the local
language refers to rice on the shoulder or rice carried balanced on a persons shoulder. Classically,
some forms of this dish have been street food, where the method of cooking, as much as the
ingredients, defines the food.
Along with steamed rice, nasi kandar often includes meat elements curried or otherwise sauced.
These can be poured, or flooded in local dialect, onto the rice. This results in diverse and extreme
flavors for the average nasi kandar dish.
In terms of its general composition, nasi kandar is not unlike some other rice dishes from around the
world. For instance, the Spanish paella also uses rice simmered in different elements, as does the
Arabic kabsa. The main difference is that nasi kandar is not cooked along with sauces, but is
combined later, as the food is actually served. A similar dish, nasi dagang, may be a bit more like
other international rice dishes.

Introduction
Recipe Nasi Kandar is a northern Malaysian dish that is very famous and is from Penang . Recipe Nasi
Kandar is a steamed rice dish with fresh or slightly savory taste . Recipe Nasi Kandar is usually served
with a variety of curries and side dishes . The word Nasi Kandar is so named because in ancient times, a
hawker was carrying rice ( mengandar ) pole suspended two containers of rice and kandar name was
obtained from the condition. The name has remained to this day and is written in the menu of most
restaurants Tamil Muslim or " Malaysian Mamak " and stalls serving Indian Muslims .

Rice to be Nasi Kandar is usually placed in a wooden container about three feet high and give it a
distinctive smell . Nasi Kandar dishes will be complemented by meats such as fried chicken , curried
spleen , beef , eggs, fish , prawns or fried squid . The vegetable dishes are usually like eggplant , okra or
melon . A mixture of curry sauce will be poured on rice to increase palatability . This is called ' flooding ' (
flooding ) and deliver a variety of taste in the rice .

According to tradition, recipes Nasi Kandar always served with side dishes in a dishwasher . However ,
small melamine bowl is used for side dishes . Special curry sauce mix is always going to be poured
directly onto the rice . At first their culinary influence is concentrated in the north of the peninsula only:

Alor Setar , Kangar , Kuala Lumpur and Penang . Over time the popularity of Nasi Kandar is spread
throughout the country , including Sabah and Sarawak .
At present, more than 500 stores found throughout the Nasi Kandar Penang. Just try to mention a few
names, Kapitan Nasi Kandar , Nasi Kandar Wood, Khaleel Nasi Kandar , Nasi Kandar Kassim Mustafa
Dawood Nasi Kandar , Nasi Kandar and Nasi Kandar Line Ramzan , is already very popular among local
and foreign tourists .
history

Nasi Kandar is believed to originate from southern India . It began to spread in Malaya is because the
frequency of Indian Muslim traders plying between India and Malaya . Before the famous Nasi Kandar in
Pahang , Perak , Johor , Sabah and Sarawak , Nasi Kandar first concentrated in Andhra Pradesh , Kangar ,
Perlis and Sungai Petani and Alor Setar , Kedah . Reliable food is based in Penang around 1920 to 1930
enjoyed in the morning .

Name Nasi Kandar taken in conjunction with the vendor method mengandar two baskets of rice and
dishes with a stick . At the beginning of the sale Nasi Kandar, just rice cooked meat eaten with soy sauce
, boiled eggs and okra stew, now the public can enjoy Nasi Kandar with fried chicken , fried fish, squid
eggs , fried lobster , chicken and lamb curry dates .

Recipe Nasi Kandar has started in Malaysia from hundreds of years ago , and the trend is changing to
meet the tastes of all walks of life. Therefore, there are many delicious recipes terhidang Nasi Kandar
restaurant , just like in Bihar , community oriented interested in sweet dishes . So many Nasi Kandar
shop is providing a rather sweet dishes such as chicken with honey.

Bahan-Bahan untuk Resepi Nasi Kandar Kari Ayam Kering Penang

(Sesuai untuk 4-6 orang)
Bahan-Bahan untuk Nasi
3 mug beras (mug standard tinggi adalah 4 inci.)
4 mug air
2 inci halia (diketuk)

4 ulas bawang putih (diketuk)

2 sudu besar majerin
3 ketul kuib ayam
2 helai daun pandan

Bahan-bahan untuk Kari Ayam Kering Penang

9 biji Bawang Merah Kecil
4 ulas Bawang Putih
3 batang Kayu Manis
4 biji Bunga Cengkih
Cabai Kering
2 biji Tomato
Serbuk Kari Ayam
1 dada Ayam
1 Yogurt
2 cawan Beras
2 helai Daun Pandan
Daun Kari
Air Mawar

Bahan-Bahan Sampingan untuk Hiasan

1 batang timun (dihiris)
2 biji buah tomato (dihiris)
Salad (dihiris)
Bawang goreng (ditabur di atas nasi dan di dalam sup)
Minyak bijan (ditabur ke atas ayam yang telah dipotong)
Sos Sampingan

(Ikut kegemaran masing-masing)

Sos Tomato
Sos Cili
Sos Cili Pedas
Sos Cili Bawang Putih
Sos Cili Thai

Cara-Cara untuk Menyediakan Nasi

1) Masakkan air sebanyak 4 mug bersama dengan 3 kuib ayam.
2) Beras dibasuh dan ditoskan sehingga kering.
3) Panaskan periuk dan cairkan majerin.
4) Masukkan bawang putih dan halia.
5) Apabila sudah naik wangi, masukkan beras dan goreng beras bersama marjerin tadi kira-kira 8 minit.
6) Kemudian alihkan beras tadi ke dalam periuk nasi.
7) Curahkan air yang sudah mendidih ke dalam periuk nasi.
8) Masukkan daun pandan dan biarkan ia tanak sehingga masak.
9) Leraikan dengan garfu setelah nasi masak.
Cara-Cara untuk Menyediakan Kari Ayam Kering Penang
1) Hiris 5 biji bwang merah kecil, 4 biji bawang putih dan tomato di belah 4.
2) Selepas itu 4 cabai kering di belah 2.
3) Dada ayam dipotong kuib.
4) Panaskan kuali dengan 5 sudu minyak, kemudian tumiskan bawang merah kecil, bawang putih, 4 biji
bunga cengkih dan satu kayu manis.
5) Apabila bahan tumisan sudah naik bau, masukkan cabai kering dan 3 sudu besar serbuk kari.
6) Kacau sehingga ayam itu masak dan kemudian masukkan tomato.
7) Masukkan garam, gula dan lada sulah secukup rasa.

8) Renehkan sehingga agak hampir kering dan masukkan yogurt.

Semasa kita menyebut Nasi Kandar, Pulau Pinang selalu akan menjelma dalam ingatan kita. Nasi
Kandar di Pulau Pinang adalah sama seperti adanya Nasi Dagang di Kelantan atau Terengganu. Kini
populariti Nasi Kandar telah menular ke negeri-negeri lain di Semenanjung Malaysia. Kadangkala kita
tertanya-tanya apa yang membezakan Nasi Kandar dengan nasi-nasi yang lain. Perbezaannya adalah
Nasi Kandar diiringi dengan pelbagai jenis lauk pauk (dalam 30 jenis masakan). Contoh hidangan lauk
pauk nasi kandar adalah: ayam goreng berempah, kari kepala ikan, ikan goreng, kari telur sotong, udang
galah goreng, kari daging rusa, kari kambing dan sebagainya.
Selain itu, Nasi Kandar mengekalkan nama kandar ini berlandaskan cara penjaja nasi tersebut
menjualnya. Nasi dikandar di bahu dan mereka akan berjaja merentas kampung-kampung. Keunikan
Nasi Kandar adalah terletak kepada lauk pauknya yang beraneka rasa dan warna. Kebanyakkan lauk
pauk ini dimasak dengan menggunakan pelbagai rempah ratus yang asli. Pasa masa kini, Nasi Kandar
boleh dinikmati di restoran-restoran dan juga di hotel. Menikmati hidangan yang disajikan di atas daun
pisang juga menjadi kegemaran pelbagai jenis kaum di Malaysia. Minuman iringan dengan Nasi Kandar
ini adalah teh tarik. Ia sepatutnya juga menjadi air minuman kebangsaan Malaysia.