Nasi kandar is a rice dish from the Malaysian state of Penang. This simple rice dish is frequently served with more complex sauces and sides, all of which contribute to its flavor. The term nasi kandar also refers to a specific type of restaurant that specializes in these dishes.
The main rice dish in nasi kandar cuisine is not overly spiced. It’s usually kept in a wooden container to give it a distinct flavor. Those who are familiar with this cuisine explain that the term “rice on the shoulder” refers to rice carried balanced on a person’s shoulder in the local language. Traditionally, some versions of this dish were sold as street food, with the cooking method defining the food as much as the ingredients. x000D_
Nasi kandar frequently includes meat elements that have been curried or otherwise sauced, in addition to steamed rice. These can be poured or “flooded” onto the rice in the local dialect. As a result, the average nasi kandar dish has a wide range of flavors. x000D_
Nasi kandar is similar to other rice dishes from around the world in terms of general composition. The Spanish paella, for example, and the Arabic kabsa both use rice simmered in various elements. The main difference is that nasi kandar is not cooked with sauces; instead, it is combined after the food has been served. Nasi dagang, a similar dish, may be more akin to other international rice dishes.
Many of the meats used in this dish are rare and can be quite costly. Although chicken and beef are commonly used, organ meats such as the spleen can also be used. Pork is not commonly used in the Philippines, according to local custom.
Seafood is used in some of these dishes. Shrimp or prawns may be included in a nasi kandar dish. It could also include some type of fish, curried or otherwise. Squid and fish roe are also common ingredients in this dish. Ox tail, tripe, and even small bird meat are also popular. _x000D Some of these meat dishes are traditionally served with specific flavors, such as honey or red curry.
This dish is also available in vegetarian form. Some people use eggplant in their cooking. Others might use local squash or okra varieties. Many of these will also have strong curry flavors, as well as thin noodles or other garnishes.