Nasi dagang (Jawi: ناسي داڬڠ, "Trader's Rice") is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots.[2] It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia (Terengganu and Kelantan) and also popular in southern Thai provinces of Pattani, Yala and Narathiwat. The most famous Nasi dagang of Terengganu comes from Kampung Ladang, an area within the Kuala Terengganu district.
Nasi dagang (Jawi: ناسي داڬڠ, "Trader's Rice") is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots.[2]
It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia (Terengganu and Kelantan) and also popular in southern Thai provinces of Pattani, Yala and Narathiwat. The most famous Nasi dagang of Terengganu comes from Kampung Ladang, an area within the Kuala Terengganu district.
Ingredients
Nasi (Rice)
The combination of fenugreek seeds and coconut milk gives Nasi Dagang its unique flavour and fragrance. The rice may first be soaked in water for several hours to soften it. It is then mixed with thick coconut milk, sliced shallots, lemongrass and fenugreek seeds. The rice is steamed until cooked. It may also be steamed twice, where more coconut milk is added when it is half-cooked. Then the rice is steamed again until cooked. This method ensures a more creamy finish to the rice.
Kari Ikan (Fish Curry)
This accompanying dish is only specially prepared for nasi dagang and is sometimes locally called gulai darat.
This curry the fish is cooked in is not an Indian-style curry powder but a Malay-style curry, i.e., coconut milk mixed with traditional Malay spices such as lemon grass, galangal, chilli paste, and turmeric.
Tuna is the standard choice of fish but other fish can be used as well, such as tenggiri[3]. Chicken and prawns are also used sometimes; however, the gulai darat is prepared slightly differently.
Hard-boiled eggs
Hard boiled eggs are cut into four or eight slices.
Vegetable pickle
The vegetable is pickled in rice vinegar and sugar. The vegetables commonly used are cucumber, chilli and carrots.
Variants
The Terengganu version uses the normal white rice, while the Kelantanese variety uses a type of rice locally called 'beras nasi dagang', which is a type of wild rice that has a light purple colour and a little glutinous.[4] The Terengganuan version is also much simpler, eaten only with the fish curry (sometimes with belimbing buluh added) and pickles.[5]
Terengganu variety
This is Terengganu variety if Nasi Dagang
Kelantanese variety
This is Kelantanese variety of Nasi Dagang