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Nasi Kandar Hameediyah
164, Campbell Street
George Town, Penang
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Introduction and history
Nasi Kandar is a delicious rice dish in Penang, introduced by Indian Muslim traders from India. Served with a variety of curry and side dishes, the signature of Indian foods; it is thus savoured by people of all ages, turning it into a popular cuisine.
Kandar means putting a long stick on one’s shoulder to carry heavy items. Hence came the name nasi kandar from this practice. Penang rice vendors in those days peddled their goods by suspending two containers at both ends of the stick on the shoulder, with rice and side dishes on each end. Goes a story saying that nasi kandar was a quick and easy daily meal of the workers of Weld Quay Port, the international port of Penang.
Nasi kandar, having a distinct aroma, is kept in a three feet high wooden container. Nasi kandar lovers enjoy it with a lavish mix of curry gravy over the rice, thus called kuah banjir (flooding) and a variety of side dishes of meat, fried chicken, kari limpa, beef, fish roe, shrimp or fried squid. The vegetable dishes are eggplant, okra or sweet potato. The lavish gravy, side dishes and vegetables provide rich flavours.
Today, the term nasi kandar, is seen in most Tamil Muslim restaurants, ‘Mamak Malaysia’, and Indian Muslim stalls, a testimony of the nation’s favourite.
Example of Chicken Curry Ingredients
- ½ chicken, cut and cleaned, seasoned with turmeric powder
- 1 large onion sliced (for stir-frying)
- 1 ½ tablespoons of ginger and garlic paste
- 1 tomato (cut in four or eight)
- 2 green chilies, cut in half
- 2 sprigs of mint leaves, pandan and curry leaves
- ½ cup of condensed coconut milk (if needed)
- 2-4 medium-sized potatoes, cut in half.
- ½ ml of water (subject to preference).
- 3 tablespoons of cooking oil (for frying).
- Salt to taste.
Spices
- 4 tablespoons of chicken/Babas brand curry powder (sold at supermarkets)
- 2 inches of cinnamon
- 1 star anise flower
- 2 cardamoms
- 2 cloves
- 1 tablespoon cashew powder (optional)
- 1 tablespoon of chili powder
- 1 tablespoon of cumin powder
- 1 teaspoon of cumin
1 teaspoon of garam masala
HOW TO COOK NASI KANDAR AND ITS SIDE DISHES
Nasi kandar is boiled or steamed. The manner of its cooking is like other rice (nasi minyak, nasi biryani and nasi kuning).
The side dishes are made of a variety of curry gravy or black soy sauces. The gravy (called gulai) is cooked with one of these: fish, chicken, beef or lamb, cow lungs, prawns, squid, crispy fried sweet potatoes, boiled eggs and salted eggs. While the okra is lightly boiled or steamed.
How to Cook Gulai Kari or Kuah Kicap
- Grind the spices and stir-fry them.
- Add curry leaves.
- When the mixture turns dry, add the pre-made spices (sold at supermarkets) for meat or chicken, chili powder and continue cooking.
- Then add water, potatoes and let to simmer.
- When the potatoes are half cooked, add the cut tomato, chili, and onion.
- Add sweet and soy sauce, tomato and chili sauces (for black soy sauce).
- Ready to serve.
Reference Source
i. Bahan Bacaan :
Hameediyah, Penang’s Older nasi kandar restaurant still
going strong, New Strait Times On
Line, Balvin Kaur, August 20, 2019
Asal Usul Nasi Kandar, Hafiz Ahmad, lobakmerah.com
Location
State JKKN Contact Information
Zurairi bin Hanip
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Pulau Pinang
Kompleks Pustaka Warisan Seni,
Lot No. 2180 Lintang P. Ramlee,
Off Jalan P.Ramlee
10460 PULAU PINANG
04-281 7791 /7792
