NASI KANDAR

 Nasi Kandar is a popular Malaysian dish originating from Penang, featuring steamed rice served with a variety of curries and side dishes. It’s known for its rich, spicy flavors. Here’s a comprehensive recipe to make Nasi Kandar at home:


Ingredients:

For the Rice:

  • 2 cups of basmati rice, rinsed and soaked for 30 minutes
  • 2 cups of coconut milk
  • 2 cups of water
  • 1 pandan leaf, tied into a knot
  • 1 cinnamon stick
  • 2 cloves
  • 2 cardamom pods
  • 1 teaspoon of salt

For the Chicken Curry:

  • 500 grams of chicken pieces (bone-in for more flavor)
  • 3 tablespoons of vegetable oil
  • 2 large onions, finely chopped
  • 3 cloves of garlic, minced
  • 1-inch piece of ginger, minced
  • 2 tablespoons of curry powder (meat curry powder)
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of chili powder
  • 1 cup of coconut milk
  • 1 cup of water
  • 2 tomatoes, chopped
  • 2 sprigs of curry leaves
  • Salt to taste

For the Additional Sides (Optional):

  • Hard-boiled eggs
  • Fried fish or prawns
  • Okra (ladies' fingers), lightly sautéed or steamed
  • Sliced cucumbers
  • Papadum (crispy Indian crackers)
  • Pickled vegetables

Instructions:

Preparing the Rice:

  1. Cook the Rice: In a large pot, combine the soaked and drained basmati rice, coconut milk, water, pandan leaf, cinnamon stick, cloves, cardamom pods, and salt.
  2. Boil and Simmer: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer until the rice is cooked and the liquid is absorbed (about 15-20 minutes).
  3. Fluff the Rice: Once cooked, remove the pandan leaf and spices. Fluff the rice with a fork.

Preparing the Chicken Curry:

  1. Sauté Aromatics: Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
  2. Add Garlic and Ginger: Stir in the minced garlic and ginger, and cook until fragrant.
  3. Add Spices: Mix in the curry powder, turmeric powder, and chili powder. Cook for a few minutes until the spices are well combined and aromatic.
  4. Cook the Chicken: Add the chicken pieces and cook until they are browned on all sides.
  5. Add Liquids: Pour in the coconut milk, water, and chopped tomatoes. Add the curry leaves and season with salt.
  6. Simmer: Bring to a boil, then reduce the heat and let it simmer until the chicken is tender and the sauce has thickened (about 30-40 minutes).

Assembling the Nasi Kandar:

  1. Plate the Rice: Place a generous serving of rice on a plate.
  2. Add the Chicken Curry: Spoon the chicken curry over the rice.
  3. Add Sides: Arrange the hard-boiled eggs, fried fish or prawns, okra, sliced cucumbers, papadum, and pickled vegetables around the rice.
  4. Serve: Garnish with additional curry leaves or fried shallots if desired.

Enjoy your Nasi Kandar, a rich and flavorful Malaysian feast!

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