Nasi Dagang has always been one of my favourite breakfast, tracing its origin from Terengganu & Kelantan. The combination of glutinous rice & the brown rice (beras nasi dagang) produces a gorgeous fine, almost sticky rich texture - also probably due to the coconut milk it's cooked in. Perfectly suited with Tuna Curry, translated in Malay as Gulai Ikan Tongkol. Not a terribly easy dish to cook but certainly worth every effort.
Cooking Rice Ingredients
- 2 screwpine leaves, torn & knotted
- 1 1/2 tsp fenugreek/halba
- 2 1/2 cups thin coconut milk
- 1 1/2 cups thick coconut milk
- 1 1/2 teaspoon salt
- 1 tsp sugar
- 6 shallots
- 4 cloves garlic
- 1-inch ginger, julienne (cut into fine strips)
Soak (2 hours Minimum)
- 3 cups brown (dagang) rice, washed & soaked with 1 piece dried tamarind, then drained
- 1 cup glutinous rice, washed, soaked & drained
- Line steamer with banana leaves.
- Place the drained rice over the banana leaves. Steam in boiling steamer for 30 minutes.
- Remove from steamer and mix in all the thin coconut milk, salt & sugar combined gradually - while stirring it all in.
- Return to steamer & steam for another 20 minutes.
- Take off from the steamer. Sprinkle with fenugreek, shallots, ginger, garlic & screwpine leaves.
- Pour the thick coconut milk & stir it in thoroughly.
- Steam for a further 15 minutes or until rice is cooked through.
- Perfect served with Tuna Curry or Gulai Ikan Tongkol.