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The Southeast Asian Table

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Nasi Kandar

Malaysia

Step 1 of 10

Nasi Kandar — step 1 of 10

Rub the chicken thighs with the turmeric, salt, crushed garlic and grated ginger and leave 20 minutes while you start the gravies.

20 minutes20:00

Ingredients

4 servings

The rice

2 cups (400 g) long-grain rice, rinsed
2 1/2 cups (600 ml) water
1 tsp (6 g) salt

The fried chicken (ayam goreng)

4 bone-in chicken thighs, about 1 1/2 lb (680 g)
1 tbsp (8 g) ground turmeric
2 tsp (12 g) salt
3 cloves garlic, crushed
1 in (2.5 cm) fresh ginger, grated
Neutral oil, for shallow frying

The squid curry

1 lb (450 g) cleaned squid, cut into rings
2 tbsp (30 ml) neutral oil
1 large onion, sliced
3 cloves garlic, minced
3 tbsp (24 g) meat curry powder
1 tsp (2 g) ground turmeric
2 ripe tomatoes, chopped
1 cup (240 ml) coconut milk
2 tbsp (30 ml) tamarind concentrate
1 tsp (6 g) salt

The dhal and okra gravy

1 cup (200 g) yellow split peas or red lentils, rinsed
4 cups (950 ml) water
2 tbsp (30 ml) neutral oil
1 tsp (3 g) black mustard seeds
10 curry leaves
1 onion, chopped
3 cloves garlic, minced
2 dried red chillies
1 tbsp (8 g) meat curry powder
8 oz (225 g) okra, trimmed and cut into 2 in (5 cm) lengths
1 1/2 tsp (9 g) salt

To serve

4 salted duck eggs, halved, or 4 hard-boiled eggs
1 cucumber, sliced
Papadums (optional) optional

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

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