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Nasi Kandar

Name: Nasi Kandar
Total time: 60 min
Yield: Serves 3
Cuisine: Malaysia
Ingredients: 2 cups Cooked rice; 200g Chicken Curry; 100g Eggplant Curry; 100g Shrimp Sambal; 2 Hard-boiled eggs; 2 pieces Fried Chicken; To taste Curry Sauce (to pour over)

Rice

⏱ 60 min

👥 Serves 3

Difficulty ⭐⭐

Rice smothered in several curries and side dishes — Penang's hearty mixed rice.

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📖 The Story Behind This Dish

Nasi kandar is a food culture born in Penang. 'Kandar' refers to the shoulder pole that Indian-Muslim hawkers once used to carry rice and dishes to sell. Diners choose several dishes — chicken curry, beef curry, fried fish, stir-fried vegetables — to be piled on white rice, and the different curry sauces are mixed together lavishly as you eat. Many shops stay open late into the night, and it's one of Malaysia's iconic foods.

🌆 Where it's eaten: At a nasi kandar restaurant late at night, diners point at dishes from a long row of curry pots.

🥕 Ingredients (serves 3)

Cooked rice 2 cups
Chicken Curry 200g
Eggplant Curry 100g
Shrimp Sambal 100g
Hard-boiled eggs 2
Fried Chicken 2 pieces
Curry Sauce (to pour over) To taste

👩‍🍳 Instructions

Cook the rice as usual.
Prepare the chicken curry by slowly simmering chicken with spices and coconut milk.
Prepare the eggplant curry and shrimp sambal.
Put rice on a plate and arrange the dishes around it.
Pour several curry sauces over the rice and mix as you eat.

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