📝 About This Recipe
Originating from the vibrant streets of Penang, Nasi Kandar is the crown jewel of Malaysian-Indian cuisine, characterized by a 'banjir' (flooded) medley of intense curries over fragrant steamed rice. This dish is a sensory explosion, balancing the heat of chilies, the richness of coconut, and a complex tapestry of toasted spices. It is not just a meal, but a legendary culinary experience that brings the bustling mamak stalls of Malaysia right into your home kitchen.
🥗 Ingredients
The Fragrant Rice
- 3 cups Basmati rice (washed and soaked for 20 minutes)
- 2 pieces Pandan leaf (tied in a knot)
- 2 each Star anise and Cardamom (whole spices)
Ayam Madu (Honey Spiced Chicken)
- 1 kg Chicken pieces (bone-in, cut into serving sizes)
- 4 tablespoons Honey (for a glossy, sweet finish)
- 3 tablespoons Dried chili paste (rehydrated and blended)
- 2 tablespoons Ginger-Garlic paste (freshly ground)
Kari Kambing (Mutton Curry Base)
- 500 g Mutton or Lamb (cubed)
- 5 tablespoons Meat curry powder (mixed with a little water to form a paste)
- 200 ml Coconut milk (thick consistency)
- 1 piece Cinnamon stick (3-inch length)
- 2 large Red onions (thinly sliced)
The Essential Sides
- 10 pieces Lady's fingers (Okra) (steamed lightly)
- 2 pieces Salted duck egg (boiled and halved)
👨🍳 Instructions
-
1
Prepare the rice: In a rice cooker or heavy-bottomed pot, combine the soaked Basmati rice, 4.5 cups of water, pandan leaves, star anise, cardamom, and a pinch of salt. Cook until fluffy and fragrant.
-
2
For the Mutton Curry: Heat 4 tablespoons of oil in a heavy pot. Sauté sliced onions, cinnamon, and ginger-garlic paste until the onions are golden brown and aromatic.
-
3
Add the meat curry powder paste to the pot. Cook on medium-low heat for 5-8 minutes, stirring constantly until the oil separates (pecah minyak).
-
4
Add the mutton cubes. Stir to coat the meat in the spice paste, then pour in 2 cups of water. Simmer on low heat for 45-60 minutes until the meat is tender.
-
5
Stir in the coconut milk and season with salt. Let it simmer for another 10 minutes until the gravy thickens into a rich, dark consistency.
-
6
For the Ayam Madu: Marinate chicken with turmeric and salt, then deep-fry until 80% cooked and golden. Set aside.
-
7
In a separate pan, sauté chili paste and ginger-garlic paste until fragrant. Add honey, a splash of soy sauce, and the fried chicken. Toss until the chicken is coated in a sticky, spicy glaze.
-
8
Prepare the 'Kuah Campur' by taking a ladle of gravy from the mutton curry, some from the chicken glaze, and if available, a simple dhal or fish curry gravy. This mixture is the secret to Nasi Kandar.
-
9
Steam the lady's fingers for 3-4 minutes until tender but still bright green and crunchy.
-
10
Plating: Place a generous mound of rice in the center of a plate. Arrange the honey chicken and mutton curry on the side.
-
11
The 'Banjir' Step: Pour a mixture of all the different curries (the Kuah Campur) over the rice until it is partially submerged.
-
12
Finish the plate with a halved salted egg, steamed lady's fingers, and a dollop of coconut chutney or sambal if desired. Serve immediately while hot.
💡 Chef's Tips
The secret is 'Pecah Minyak'—ensure you sauté your spice pastes until the oil separates to guarantee a deep, authentic flavor. Always use a variety of gravies; Nasi Kandar is defined by the 'flood' of at least 3 different types of curry sauces. If the mutton curry is too thin, crush a few pieces of potato into the sauce to act as a natural thickener. For the best rice texture, ensure you soak the Basmati rice; this results in long, individual grains that don't turn mushy under the heavy gravies. Don't skip the salted egg; its creamy, salty yolk provides a necessary contrast to the spicy, aromatic curries.
🍽️ Serving Suggestions
Serve with a tall glass of Teh Tarik (pulled milk tea) to balance the heat of the spices. A side of crunchy Papadums adds a wonderful textural contrast to the 'flooded' rice. Fresh cucumber slices or a simple pineapple acar (pickle) provide a refreshing acidity to cut through the richness. For an authentic experience, eat with your hands to truly enjoy the tactile nature of the mixed gravies.