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Chef fine-tunes nasi kandar recipe

HALIA,
Sime Darby Convention Centre,
1A Jalan Bukit Kiara 1,
60000 Kuala Lumpur
Tel: 03-2089 3799
Business hours: 11.00am to 10.00pm daily.

THE most important element in nasi kandar is the curry, which is cooked differently from regular curries.

“There is no coconut milk and there is a lot of tomatoes to give it that sourish taste,” said Halia executive sous chef Zainuddin Abu Hassan.

Efforts paid off: Zainuddin with his creations for Halia.

The 41-year-old Penangite is no stranger to nasi kandar as it is popular in the state.

“I am very familiar with nasi kandar but I still had to fine-tune the recipe to get the right taste. It did take time,” he said.

The Halia restaurant will be featuring the Malaysian favourite for lunch throughout April at RM18 per set.

Zainuddin said customers can choose two types of deep-fried items from a selection of chicken, fish, prawn, squid or quail as the main dish.

“The meal is also served with curries, vegetables, acar, mango chutney and dalca,” he said.

Malaysian favourite: The Nasi Kandar set is served with a choice of fried meats, curry and vegetables.

Deep-fried vegetables like the fried bittergourd is a good accompaniment for the nasi kandar.

Chef Zainuddin also prepared deep-fried potato strips to go with the set.

For those with a hearty appetite, the nasi kandar set can be ordered at an additional RM10 per set when they order the regular Halia buffet lunch priced at RM45 per person.

Diners can also look forward to a Middle-Eastern food promotion in May, featuring dishes prepared by Egyptian chef Ayman Ibrahim.

This is the writer’s personal observation and is not an endorsement by StarMetro.