Classic Nasi Kandar
Hidangan tradisional · Malaysian
A quintessential Malaysian dish featuring steamed rice served with a variety of flavorful curries and side dishes, characterized by its rich, aromatic gravy.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Basmati rice500g
- Chicken thighs500g
- Beef brisket300g
- Prawns200g
- Potatoes2 medium
- Onions3 large
- Garlic1 head
- Ginger2-inch piece
- Lemongrass2 stalks
- Chilies (dried and fresh)to taste
- Coconut milk400ml
- Tamarind paste2 tbsp
- Curry leaves1 sprig
- Turmeric powder1 tbsp
- Coriander powder2 tbsp
- Cumin powder1 tbsp
- Garam masala1 tbsp
- Star anise2
- Cardamom pods4
- Cloves6
- Cinnamon stick1 inch
- Vegetable oil4 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Cucumber1/2
- Lime1
Langkah
- 1
Prepare the rice: Wash basmati rice thoroughly and cook it using your preferred method until fluffy. Keep warm.
- 2
Prepare the curry paste: Blend onions, garlic, ginger, lemongrass, and chilies into a smooth paste. Toast and grind star anise, cardamom, cloves, and cinnamon.
- 3
Cook the curries: In a large pot, heat oil and sauté the curry paste until fragrant. Add curry leaves, turmeric, coriander, cumin, and garam masala. Cook for a few minutes. Add chicken, beef, and potatoes. Pour in coconut milk and tamarind paste. Add water as needed to achieve desired gravy consistency. Simmer until meats are tender and potatoes are cooked. Season with salt and pepper. Separately, quickly cook prawns in a light curry sauce.
- 4
Prepare side dishes: Slice cucumber thinly and pickle with a little salt and lime juice. Prepare a simple sambal if desired.
- 5
Assemble the Nasi Kandar: On a plate (traditionally lined with a banana leaf), spoon a generous portion of steamed rice. Ladle various curries over the rice, ensuring the gravy coats it well. Add the cooked prawns and any other desired side dishes like sambal and pickled cucumber.
