Nasi Kandar is a beloved favourite among Malaysians and one of our top go-to meals! But, it’s understandable that not everyone, whether Malaysians or outsiders, might feel the same way.
Stefani, the winner of MasterChef Indonesia Season 5, has introduced her rendition of the nasi kandar at her newly opened restaurant in Indonesia.
“Malaysia’s nasi kandar is less flavourful”
In a video shared by Indonesian YouTuber Boengkoes, he conducts an interview with Stefani, where she discusses her impressions of Malaysian nasi kandar.
After trying it herself during her stay in Kuala Lumpur, she noted that Malaysia’s version of the nasi kandar is less flavourful.
“I ate nasi kandar every single day but I find that Malaysia’s version is less flavourful. So I figured I could come up with my own version here,” she explained.
“They use powdered spices which result in sandy texture”
Stefani elaborated that, unlike the Malaysian version which relies on powdered spices, she prefers using fresh, hand-prepared ingredients to give her dish a unique twist.
In her view, the powdered spices commonly used in Malaysian nasi kandar create a “sandy” texture, which she aims to avoid in her recipe.
“Here, we use fresh ingredients, whereas in Malaysia, they often rely on powdered spices, which can result in a sandy texture compared to what we have.”
It didn’t take long for Malaysians to flood the comment section with their thoughts and reactions.
“Us Malaysians never say ‘Our bakso is tastier’ because we respect Indonesian cuisine.”
“Imagine if we said that ayam penyet in Malaysia tastes more authentic than the ones in Indonesia.”
“If you haven’t eaten nasi kandar for at least 20 years, from over 100 nasi kandar shops, don’t act like you know everything about it. My kids, who were born in Penang, can tell which nasi kandar is the real deal. Winning MasterChef doesn’t give you the right to show off.”
“This isn’t nasi kandar, it’s curry rice. Nasi kandar isn’t like this. The vegetables are fried and don’t look appealing, the sauce is what Malaysians call ‘ceroi,’ and the chicken just looks like red-coloured fried chicken. Plus, the ‘chef’ says Malaysian nasi kandar lacks flavour, even though it’s known for its rich use of spices and strong flavours.”
“She casually says that it’s less authentic in Malaysia. As a true Penang mamak, I’m a bit hurt. As mentioned earlier, ‘WE MUST RESPECT EACH OTHER’S CULTURE,’ and this applies to cooking as well. I’m planning to visit Indonesia soon to see how authentic their version really is.”
“Original nasi kandar is from Penang. They use freshly ground spices, not powdered ones. How would you know, nasi kandar uses powdered spices? The nasi kandar gravy is actually quite thin. it should be thicker and mixed with various sauces, making it more abundant. We Malaysians don’t agree that your nasi kandar is better because the original nasi kandar is from Penang.”
“This isn’t nasi kandar. It’s a version of your own creation. Nasi kandar should have crispy cabbage, not soggy, and the curry sauce should have at least 5 different types mixed together.”
“It’s unusual for nasi kandar in Malaysia to be considered ‘lacking in flavour.’ If you prefer to make it your own way, just say it’s not suited to Indonesian tastes.”
You can watch the full video down below:
What are your thoughts on this? Let us know down in the comments!
Also read: “Malaysia, apa ini” – Japanese Influencer Mistakes Cendol as Noodles and Cooks “Malaysian Ramen”
