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Nasi Kandar
04 Jun 2014 — Nasi kandar is a popular northern Malaysian dish which hails from Penang. It was brought to Malaysia more than 70 years ago from India when Indian Muslim immigrants roamed the port and dusty streets of colonial Penang, lugging around heavy baskets laden with home-cooked dishes and rice. It is a meal of steamed rice, which can be plain or mildly flavoured, served with a variety of curries and side dishes. Traditionally, nasi kandar is always served with its side dishes on a single plate. Nowadays, small melamine bowls are used for the side dishes. Nevertheless, the curry sauce mix is always poured directly onto the rice.
A selection of nasi kandar dishes to be eaten with rice at Nasi Kandar Kampung Melayu in Air Hitam, Penang, yesterday. – The Malaysian Insider pic by Hasnoor Hussain, June 5, 2014.
A figure of a nasi kandar trader carrying two baskets is seen attached to the wall of a restaurant at Lebuh Ah Quee in George Town, Penang, yesterday. Initially, traders carried baskets of rice and dishes and sold it door-to-door. – Malaysian Insider pic by Hasnoor Hussain, June 5, 2014.
An Indian Muslim hawker is seen in front of his nasi kandar stall in Transfer Road, George Town, yesterday. – The Malaysian Insider pic by Hasnoor Hussain, June 5, 2014.
Dishes are lined up on stainless steel counters along the five-foot way for patrons to look at as they make their choices at Nasi Kandar Kampung Melayu in Air Hitam, Penang, yesterday. – The Malaysian Insider pic by Hasnoor Hussain, June 5, 2014.
People enjoying their meals at the Line Clear Nasi Kandar stall in George Town, Penang, on June 2, 2014. – The Malaysian Insider pic by Hasnoor Hussain, June 5, 2014.
A woman preparing dishes for nasi kandar at Air Hitam, Penang, yesterday. She inherited the recipes from her father who started the business in 1970. – The Malaysian Insider pic by Hasnoor Hussain, June 5, 2014.
Lots of onions are needed as one of the ingredients for the dishes because of its taste and aroma. At Nasi Kandar Kampung Melayu in Air Hitam, Penang, they use 10 bags of onions a day, each weighing 7kg, to maintain its taste. – The Malaysian Insider pic by Hasnoor Hussain, June 5, 2014.
A mixture of curries is poured onto the plate of hot rice to make nasi kandar flavourful. – The Malaysian Insider pic by Hasnoor Hussain, June 5, 2014.
Tricycle motorcycles are used to deliver dishes from the kitchen to the Nasi Kandar Kampung Melayu restaurant in Air Hitam, Penang, yesterday. – The Malaysian Insider pic by Hasnoor Hussain, June 5, 2014.
A general view of Nasi Kandar Kampung Melayu taken early yesterday morning. The shop is located on the ground floor of a low-cost flat in Air Hitam, Penang, and opens from 6am to 1pm. – The Malaysian Insider pic by Hasnoor Hussain, June 5, 2014.
A plate of nasi kandar with mixed curry served with crispy papadom crackers. – The Malaysian Insider pic by Hasnoor Hussain, June 5, 2014.
A worker at the Line Clear Nasi Kandar stall prepares nasi kandar for customers at Penang Road in George Town, Penang, on June 2, 2014. – The Malaysian Insider pic by Hasnoor Hussain, June 5, 2014.
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