Master at mixing curries, Mamu Ghani pours gravy on a plate of rice for a customer at Nasi Kandar Gani Maju in Bukit Jalil, Kuala Lumpur. — Photos: AZLINA ABDULLAH/The Star
Nasi kandar tantalises taste buds with mix of curries, dishes
IT WON’T be wrong to say that Malaysians cannot resist the allure of nasi kandar.
The dish, which has its origins in Penang among the Indian Muslim community, is beloved by people of all races nationwide.
Ayam Bawang is a mainstay in many nasi kandar restaurants.
Everyone seems to have their favourite spot to indulge in a nasi kandar meal.
It is common to see customers making a beeline to nasi kandar restaurants during lunch and dinner, waiting patiently for up to an hour to get their fix.
Squid is often seen as a luxury add-on item on a plate of nasi kandar.
But a nasi kandar meal does not come cheap, with prices ranging from RM9 to over RM40 per plate, depending on the dishes picked.
The meal typically consists of rice with vegetables, choice of protein and a mix of curries in a single serving.
Nasi kandar is a northern dish that has become a favourite among many Malaysians.
The plate can get fancier and more expensive with seafood selections like squid, prawn and fish.
It may look like any other rice meal, but the highlight is “kuah campur”, which translates to mixed gravy.
Nasi kandar ‘kuah banjir’ is where the rice and side dishes are drenched with a mixture of curries, to get the maximum flavour.
Some nasi kandar lovers would request for “kuah banjir”, which translates to flooded with gravy.
The assortment of curries in the mix include beef, mutton, chicken and fish cooked in different styles, including masak hitam, rose, honey and kurma.
Salted egg and blanched lady’s fingers are popular at nasi kandar restaurants.
An experienced vendor like Mamu Ghani Mohd Basheer, owner of Nasi Kandar Gani Maju in Bukit Jalil, Kuala Lumpur, would know the right mix of curries to serve, according to customers’ taste buds, from spicy to sweet.
Customers queueing to get their nasi kandar fix.
