Nasi Dagang is the ‘Nasi Lemak’ of east coast Peninsula Malaysia, in the state of Terengganu and Kelantan. Nasi Dagang is made by normal cooking rice and glutinous rice together with added coconut milk to cook and is eaten with special made side dishes of tuna fish curry and vegetable pickle.

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Nasi Dagang

Ingredient :-
300 gm Basmathi rice
100 gm glutinous rice
600 ml water
1 coconut, scraped
4 tbsp oil
2 big onions, sliced thinly
3 cm fresh ginger, sliced thinly
1/2 tsp fenugreek
salt to taste
1 small fresh tuna, about 400g
salt to taste
oil for deep-frying
3 shallots, minced
3 cloves garlic, minced
2 tbsp fish curry powder
2 tbsp chilli paste
350 ml coconut milk (from 1/2 coconut)
100 ml fish/ikan bilis stock
salt to taste

Instruction :-
To prepare the rice, wash and soak both rice together for 30 minutes. Drain and set aside. Add 600 ml water to the scraped coconut and extract 300 ml thick milk and 300 ml thin milk. Heat oil in a rice cooker and saute onions and ginger till aromatic. Add fenugreek and rice and stir to coat. Pour in coconut milk and season with salt to taste. Cook rice till done, fluff and keep warm. Prepare the fish by cleaning and cutting it into bite size chunks. Season with salt and pepper and lightly deep-fly. Set fish aside. Heat 4 tbsp oil in a pot and saute shallots, garlic and ginger until aromatic. Add curry powder and chilli paste and stir-fly well. Pour in coconut milk and fish stock and boil for 10 minutes. Add fish, season with salt and simmer for 4 minutes before removing from heat. Serve tuna fish curry with warm rice. Hardboiled eggs can be used instead of tuna fish.

Serves : 6

Type of rice : Basmathi and Glutinous Rice

Cooking time : 1 hour