Nasi Kandar
Nasi kandar originated with Indian Muslim traders in Penang, who once carried curries on shoulder poles ('kandar') to sell around the city.
A Penang street food institution — steamed rice served with a mix-and-match array of curries and side dishes, ladled generously with rich, spiced gravies.
Ingredients
Method
Prepare a selection of curries and side dishes separately — chicken curry, vegetable curry and sambal are traditional choices.
Steam rice until fluffy.
Serve rice on a plate with a selection of the prepared curries arranged alongside.
Ladle a mixture of the different curry gravies generously over the rice just before serving.
The magic of nasi kandar lies in mixing multiple curry gravies together over the rice — don't stick to just one.
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