Nasi Dagang

Nasi Dagang

Nasi dagang (Jawi: ناسي داڬڠ) is a Malaysian and Southern Thai dish fish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles. Nasi Dagang literally means "Trading Rice". It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia, such as Terengganu and Kelantan and Pattani, Yala and Narathiwat in Southern Thailand. The most famous Nasi dagang of Terengganu comes from Kampung Ladang, an area within the Kuala Terengganu district. Nasi Dagang can also be considered as a festive dish in Kelantan and Terengganu because it is prepared at home for the morning of Eid ul-Fitr, a Muslim holiday that marks the end of Ramadan, to be eaten as a breakfast before or after the Eid prayers in the mosque.

Apart from the basic combination of rice and curry, Nasi Dagang usually comes with its different components which can be combined to suit the diner's taste. From a simple serving of thesteamed rice and tuna curry usually found at roadside stalls, the complete home-made version may include a sliced hard-boiled egg, fried coconut, vegetable pickle and sambal.

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, lemon grass 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.

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 and salmon. Prawns are also used sometimes; however, the gulai is prepared slightly differently.

NASI DAGANG


BAHAN-BAHAN:
4 cawan beras
4 cawan air - kalau nk nasi lebih lembut tambah lagi 1 cawan air
1 cawan pati santan
3 cm halia - di potong nipis
2 ulas bawang merah saiz besar - dipotong kecil
1 sudu kecil halba
1/2 sudu kecil garam - secukup rasa

CARA MEMASAK :


Kupas semua bawang dan halia serta dipotong nipis-nipis . Basuh beras yang diletak dalam periuk nasi dan masukkan air serta santan , halia , halba , bawang merah dan garam . Kacau bagi mesra semua bahan dan masak nasi seperti biasa guna periuk letrik .

GULAI IKAN AYA



BAHAN-BAHAN :


1 ekor ikan tongkol-anggaran 1kg
3-4keping asam gelugor(keping)
1 sudu kecil garam
air secukupnya


Ikan disusun dalam bekas yang sesuai , asam keping disusun dicelah-celah ikan dan dalam perut ikan . Air dituang sedikit dalam mangkuk yang disusun ikan ni . Kukus ikan sehingga masak atau ikan aya ni boleh juga direbus bersama asam gelugor . Simpan air rebusan ikan ni untuk diguna masa masak kuah gulai nanti .

BAHAN-BAHAN UNTUK KUAH GULAI :


3 pati santan
1 cawan air rebusan ikan tongkol/aya-boleh tambah
3 sudu besar rempah gulai ikan
3 biji cili merah/cili hijau - dibelah 2
3 biji timun kecil - buang empulur tengah n potong
1 sudu besar kerisik
1 sudu kecil belacan-dibakar
garam dan gula secukupnya

BAHAN DIKISAR HALUS :


5 biji bawang merah
2 ulas bawang putih
1 1/2 inci lengkuas
1 inci halia
4 biji cili kering-direbus sampai lembut - kalau suka pedas tambah la lagi

CARA MEMASAK :


1. Panaskan minyak dalam periuk kemudian tumis bahan kisar hingga wangi. Masukkan cili kisar dan kerisik kemudian masukkan rempah gulai ikan yang sudah dibancuh dengan sedikit air . Kacau semua bahan sehingga masak dan pecah minyak .

2. Masukkan 1 cawan air rebusan ikan , santan , cili padi dan cili merah , asam gelugor , garam dan gula. Jika nak kuah lebih boleh ditambah lagi santan atau air rebusan ikan . Masukkan ikan tongkol yang sudah direbus tadi dan masak gulai hingga kuah pekat. Last sekali masukkan cili merah dan timun . Bila timun layu boleh la ditutup api dapur .