NASI DAGANG TRENGGANU

This recipe is the courtesy of my aunt, To' Puan Sabariah Syed Mohd Yusof. There are two versions of this traditional Malay rice; Nasi Dagang Kelantan and Nasi Dagang Trengganu. They vary in both the rice itself as well as the gulai dish that accompanies the rice.

Contrary to what many people may think, Nasi Dagang is typically served as breakfast meal, perhaps best reflects its name, Nasi Dagang or Rice for the ancient mariner. Trengganu of course has been known for its fishing industry, showcases almost all meals or kuih (traditional cakes) with fish as a m-u-s-t ingredient!

INGREDIENTS:

PART A: Rice

Rice

Glutinous Rice

(*rice and glutinous rice ratio is 4:1)

Salt

Coconut milk

Water

Shallot

Ginger
Fenugreek seeds

METHOD:

Combine both type of rice.

Wash and soak the cleanely rinsed rice and glutinous rice overnight.

Steam them until cooked.

Remove from steamer, fold in little water, coconut milk and thinly sliced onion, ginger and fenugreek seeds. Season with salt.

Steam for another few more minutes.

Remove from heat and put aside for serving.

PART B: Fish Dish/Gulai Ikan

Boiled Tuna or Ikan Tongkol

(preferebly, a big tuna is first sliced thick, boiled with little salt, palm sugar, galangal and asam keping a day earlier)

*Asam keping or asam gelugor is tangerine likefruit that has been sliced thinly and dried under the sun until the colour becomes darker. It is available in many grocery stores. Asam keping provides acidity to cooked food, if not available, replace it with any equivalent ingredient that serves the same purpose)

Fennel powder

Cumin powder

Coriender powder

Garlic

Shallot

Chillies

Turmeric

Ginger

Galangal

Lemongrass

Shrimp paste cake or Belacan

Coconut milk

Water

Salt

Fresh green and red chilllies for garnishing

METHOD:

Grind or pound onion, garlic, chillies, ginger, galangal, turmeric, lemongrass into fine paste.

Add in fennel powder, cumin powder and coriender powder to the paste.

Heat little oil in pot and saute the paste until fragrant.

Add in belacan.

Add in coconut milk, water and fish. Allow it to simmer.

Season with salt and add fresh green and red chillies. Allow the chillies to cook for few minutes.

Serve with rice.

PART C: Pickle

Cucumber (Julienned)

Carrot (Julienned)

Red chillies (Julienned)

Onion (Thinly sliced)

Sugar

Salt

Vinegar

Lime stone water or air kapur (optional).

(*Air Kapur is used to maintain the crispiness or crunchiness of vege, preserved fruit or batter. If used excessively, it makes food becomes bitter)

METHOD:

Soak the vegetable (except onion) in alkaline water for few hours.

Remove the vegetable from the water and rinse thoroughly.

Dilute sugar and salt in vinegar in a bowl.

Add in the vegetable into vinegar mixture and allow it to set for few hours before serving.

Serve with the rice and fish dish.

Tuna Dish/Gulai Ikan Tongkol

A complete Nasi Dagang Trengganu set to satisfy any tastebud and rumbling tummy.