Nasi kandar is ours, say Penangites - Star

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Many upset rice dish and pasembur not included in heritage list

GEORGE TOWN: Nasi kandar and pasembur are definitely not Singapore’s — the Penang Indian-Muslim community is laying claim to it.

However, they also expressed disappointment that these two types of food were not included in the list of 100 types of heritage food and drinks in the National Heritage website (www.warisan.gov.my).

Restoran Kapitan chairman Abdul Wahab Mohamad Hanifah said nasi kandar is “definitely a Malaysian original” and should be promoted as such because their ancestors from India first dreamed it up in Penang in the 1900s.

“They worked at the nearby port and would concoct different curries with whatever ingredients they had.

“Nowhere else can you find nasi kandar that comes close to the Penang version because the water here is special — it is sweet.

“Even when my cooks bring all the ingredients to Kuala Lumpur and prepare the food there, the taste is slightly different,” he said, adding that the dish should be promoted as a “Malaysian original”.

Pelita Nasi Kandar chain director K.K. Sihabutheen said nasi kandar should be the number one item in any “original Malaysian food list”.

“Not only was the nasi kandar created here, but Penang nasi kandar is the most popular around.”

Since the 1930s, nasi kandar has played a prominent role in the culinary history of Penang.

Its origins date back to the days of yore when Indian-Muslim immigrants roamed the port and dusty streets of colonial Penang, carrying containers laden with home-cooked dishes and rice slung on both ends of a kandar (a wooden stick).

Most people also believe that pasembur, or Indian rojak, as it is known in some states, is another Malaysian original first served by the Indian-Muslim community here.

Gani Famous Pasembur owner Jamil Kader Gani, whose family had been making this dish for three generations, “guaranteed” that pasembur was born in the state.

“Nowhere else in the world will you find such variety and the gravy is also special because most pasembur sellers make their own gravy according to their family recipes.

“Pasembur arrived here around the same time as nasi kandar and should be promoted as wholly Malaysias,” he said.

Tourism Minister Datuk Seri Dr Ng Yen Yen’s recent statement that nasi lemak, laksa, bak kut teh, chilli crab and Hainanese chicken rice were Malaysian dishes has sparked off a “food fight” on the Internet, with some unhappy Singaporeans insisting that chilli crabs, Hainanese chicken rice, nasi lemak and bak kut teh were theirs.

List of Malaysian heritage food items:

Nasi Lemak
Nasi Ayam
Nasi Kunyit (Pulut Kuning)
Nasi Tumpang
Nasi Kerabu
Nasi Dagang
Nasi Himpit
Nasi Goreng Kampung
Nasi Ulam
Ketupat
Lemang
Pulut Kukus Periuk Kera
Mee Mamak
Laksa
Mee Kari
Char Kuay Teow Pulau Pinang
Laksa Johor
Mee Siam
Bubur Pedas Sarawak
Bubur As-Sura
Bubur Sum-Sum
Bubur Kacang Hijau
Sagu Gula Melaka
Kuih Bingka Ubi
Rendang
Serunding
Ayam Percik
Manok Pansoh
Masak Asam Pedas
Gulai Tempoyak Ikan Patin
Ikan Bakar
Ikan Panggang Tanah Liat
Gulai Lemak Umbut
Gulai Asam Rom
Kari Kepala Ikan
Kurma Daging/Ayam
Pajeri
Masak Ikan dan Pisang Dalam Buluh
Yong Tau Foo
Daging Dendeng
Ayam Panggang
Botok-Botok Ikan
Sambal Tumis
Chili Crab
Teh Tarik
Cendol
Air Batu Campur (ABC)
Air Kelapa
Air Selasih
Hinava/Umai
Pekasam
Tempoyak
Otak-Otak
Sambal Belacan
Cencaluk
Sambal Gesek Ikan Bilis
Sate @ Satay
Yee Sang
Sata
Telur Pindang
Kerabu Mangga Muda
Acar
Kuih Keria
Kuih Koci
Akok
Kuih Seri Muka
Kuih Cara
Kuih Bingka
Kuih Bakul
Kuih Bulan
Kuih Cincin
Kuih Bakar
Kuih Sepit
Apam Balik
Pisang Goreng
Keropok
Opok-Opok
Karipap
Buah Melaka @ Ondeh-Ondeh
Lempeng
Bahulu
Dodol
Lempuk Durian
Wajik
Seri Kaya
Halwa
Agar-Agar
Pulut Panggang
Tapai
Masalodeh
Putu Mayam
Murukku
Roti Jala
Roti Canai
Tosai
Penderam
Kuih Lopis
Laddu
Ubi Kayu