Nasi Dagang
Nasi Dagang, meaning 'trader's rice', is a fragrant and flavorful rice dish traditionally enjoyed as a breakfast staple on the east coast of Malaysia, particularly in Terengganu. It features a unique blend of red and glutinous rice steamed in rich coconut milk, served with a spicy and creamy fish curry (Gulai Ikan Tongkol) and accompanied by pickled vegetables (acar).
🧂 Ingredients
- 400g Red rice (beras dagang)(This specific type of red rice is crucial for the authentic color and texture. If unavailable, a mix of brown rice and a small amount of red rice can be a substitute, though the flavor may differ.)
- 100g Glutinous rice (pulut)(Adds a chewy texture to the rice.)
- 400ml Thick coconut milk(Freshly squeezed or good quality canned coconut milk.)
- 200ml Water(For steaming the rice, adjust based on rice absorption.)
- 1 tsp Salt(To enhance the flavor of the rice.)
- 400g Tuna (ikan tongkol)(Also known as mackerel tuna or bullet tuna. Fresh or frozen is fine. Cut into bite-sized pieces.)
- 10-15 Dried chilies(Soaked in hot water and deseeded for the curry paste. Adjust quantity for desired heat.)
- 5-6 Shallots(Peeled and roughly chopped for the curry paste.)
- 3-4 Garlic cloves(Peeled for the curry paste.)
- 1 inch piece Ginger(Peeled and roughly chopped for the curry paste.)
- 1 inch piece Galangal(Peeled and roughly chopped for the curry paste. If unavailable, increase ginger slightly.)
- 1 tsp Turmeric powder(For color and flavor in the curry.)
- 2 Lemongrass stalks(White part only, bruised and roughly chopped for the curry.)
- 1 tbsp Tamarind paste(Mixed with 100ml water and strained for the curry.)
- 3-4 Candlenuts(Optional, for thickening the curry. Can substitute with macadamia nuts.)
- 1 tbsp Fenugreek seeds (halba)(Adds a distinct aroma to the rice.)
- 3 tbsp Oil(For sautéing the curry paste.)
- to taste Salt(For the curry.)
- 1 tsp Sugar(Optional, to balance flavors in the curry.)
- For serving Pickled vegetables (acar)(Typically made with cucumber, pineapple, and chilies in a sweet and sour brine.)
👨🍳 Instructions
- 1
Prepare the rice: Rinse the red rice and glutinous rice separately under cold running water until the water runs clear. Combine them in a large bowl and soak in plenty of water overnight (or for at least 6-8 hours). Drain thoroughly before cooking.
⏱️ Overnight (6-8 hours) - 2
Steam the rice: Line a steamer basket with cheesecloth or parchment paper. Place the drained mixed rice in the steamer. Add the fenugreek seeds, coconut milk, water, and 1 tsp salt. Stir gently to combine. Cover and steam over medium-high heat for about 45-50 minutes, or until the rice is cooked through and tender. The rice should be moist but not mushy. Stir once halfway through cooking to ensure even steaming.
⏱️ 45-50 minutes - 3
Prepare the curry paste: While the rice is steaming, blend the soaked dried chilies, shallots, garlic, ginger, galangal, and turmeric powder with a little water until a smooth paste forms. If using candlenuts, add them to the blender.
⏱️ 10 minutes - 4
Cook the curry: Heat the oil in a pot or wok over medium heat. Add the curry paste and sauté, stirring frequently, until it darkens in color and the oil separates from the paste, about 10-15 minutes. This step is crucial for developing flavor.
⏱️ 10-15 minutes - 5
Add the fish and aromatics to the curry: Add the bruised lemongrass stalks to the pot. Stir in the tuna pieces and cook for 2-3 minutes until they start to firm up. Pour in the strained tamarind water and bring to a simmer.
⏱️ 5 minutes - 6
Simmer the curry: Add the remaining coconut milk to the pot. Stir well and bring to a gentle simmer. Do not boil vigorously, as this can cause the coconut milk to split. Season with salt and sugar (if using) to taste. Simmer for another 15-20 minutes, allowing the flavors to meld and the curry to thicken slightly. The fish should be cooked through and tender.
⏱️ 15-20 minutes - 7
Serve: Fluff the steamed Nasi Dagang with a fork. Serve generous portions of the rice alongside the rich Gulai Ikan Tongkol. Garnish with pickled vegetables (acar) for a refreshing contrast.
⏱️ 5 minutes
💡 Pro Tips
- ✓The red rice (beras dagang) is essential for the characteristic color and slightly firm texture of Nasi Dagang. If unavailable, a mix of brown rice and a small amount of red rice can be used, but the authentic flavor and color might be slightly altered.
- ✓Soaking the rice overnight is crucial for even cooking and achieving the right texture.
- ✓Sautéing the curry paste until the oil separates is a key step for developing deep flavor and aroma.
- ✓Avoid boiling the curry rapidly after adding coconut milk to prevent it from splitting.
- ✓Nasi Dagang is a beloved breakfast tradition on the East Coast of Malaysia, offering a hearty and satisfying start to the day.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Gulai Ikan Tongkol can be substituted with other fish like mackerel or even squid.
- Some variations include adding boiled eggs or fried anchovies to the curry.
- For a vegetarian option, the fish can be omitted and replaced with firm tofu or tempeh, and the curry base adjusted accordingly.