Malaysian · main
Nasi Kandar (Penang Curried Rice)
Nasi Kandar (Penang Curried Rice) reads umami 4.7, richness 4.7 and warm spice 3.7 on Palate's 0–10 flavor X-ray — a Malaysian main, about 55 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.8 / 10
- Sweet & Fruity — 2.2 / 10
- Sour & Bright — 1.5 / 10
- Bitter & Earthy — 2.9 / 10
- Rich & Fat — 5.5 / 10
- Aromatic & Spice — 4.1 / 10
The measured notes (of 18)
Umami 4.7 · Richness 4.7 · Warm Spice 3.7 · Earthy 2.8 · Nutty 2.7 · Heat 2.6 · Sweetness 2.1 · Herbaceous 1.5 · Sourness 1.3 · Salinity 1.3 · Floral 1.2 · Bitterness 0.8 · Fruity 0.7 · Citrus 0.6 · Allium 0.6
What's in it (7)
- 3 cups steamed white rice
- 1 cup mutton
- 1/2 cup dhal
- 1/2 cup okra curry
- 3 hard-boiled eggs
- 4 pieces fried chicken
- 1/2 cup mixed curry gravy
Time & effort: about 55 min (25 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 159.9 kcal, 10.3 g protein, 5.1 g fat, 19.6 g carbs
Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Prepare an array of intensely spiced curries separately.
- Serve steamed rice on a large plate and allow diners to choose toppings.
- The defining characteristic is mixing multiple gravies together to flood the rice.
Dishes with a similar flavor shape
- Roti Canai (Flaky Indian-Malay Flatbread) — Malaysian
- Pepperpot Soup — Jamaican
- Sorpotel (Pork and Liver Cured in Coconut Vinegar) — Indian · Goa
- Kare-Kare With Beans, Baby Bok Choy, And Eggplant — Filipino
- Lamb Rogan Josh — Indian
Keep reading: what umami, richness, warm spice mean in the flavor lexicon · the world's cuisines, by flavor.
See how this dish fits your palate — take the short taste test →
Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.