Written by Shirley T
Monday, 01 August 2011 00:00
Known as staple food to some Penang islanders, Nasi Kandar is truly a legacy of Penang cuisine! Made popular by the Indian Muslim community, the dishes of Nasi Kandar features the taste of richness in Asian spices, herbs and aromatic curries.
Centuries ago, Nasi Kandar was offered by street vendors that walked with a pole and two dangling baskets on one's shoulder thus gives the name 'Kandar'. Traditionally, Nasi Kandar is a serving of meat (chicken, beef, mutton, fish) curries and vegetables atop of plain steamed rice.
In the recent decade, Nasi Kandar business took a leap, with many players come into picture to operate in restaurants set-up. So does the menu, expanding over the meals round the clock. With more variety of Indian Muslim food such as roti canai, poori, thosai, idli and capati, these restaurants attract people from all walks of life.
One of earliest players of Nasi Kandar restaurants in the south-eastern tip of Penang island is Kayu. Perhaps it was the first that provided Penangites an air-conditional room to savor the mouth watering curry dishes.
Located a stone throw from Vistana Hotel in Bukit Jambul, Kayu Nasi Kandar operates 24 hours. It had been ages since my last visit. Switch of tastebud, being away from home, then engaged with little one are the excuses. And recently, we revisit Kayu Nasi Kandar with our little sweetheart for breakfast.
Most Nasi Kandar restaurants are clean, tidy and provides great service compares to typical Chinese kopitiams. Serving round the clock with dishes differentiation and variation by meals timing is indeed a great feature. These are the reasons why we always go back. Perhaps it also offers the taste of Penang that always lingers in our mind and made who we are today!
The following was breakfast for two. You may be surprised to see how glutton we were!
Roti canai - a flat bread made from wheat, added with ghee and pan fried to crisp and slightly charred. Served with dhall curry.
Roti Kaya - a variation of roti canai. Kaya or coconut milk and egg jam is spread in between the dough before pan fried.
Roti Pisang - my favorite amongst the roti variation. Wrapping slices of banana, and some restaurants add a bit of condensed milk as well.
Poori - Deep fried wheat dough. Served with lentil/dhall curries and vegetables that are made of onion, cabbage and potato plus spices and herbs.
Besides the above, they also serve Nasi Lemak (steamed coconut milk rice with deep fried anchovis, hard boiled egg, cucumber slices, tantalizing curry and sambal), fried bee hoon, capati, idli and kuihs for breakfast.
15, Lebuh Nipah
Bukit Jambul, Bayan Lepas
Pulau Pinang, 11900 Penang, Malaysia
Phone: + 60 46464767
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