Nasi Dagang is a rice speciality of Terengganu. The Dish is made by cooking rice and glutinous rice together, to which is then added coconut cream once it is cooked. It is eaten with it's own specially made side dishes of tuna curry and a light vegetable pickle. Simplicity is its essence.
Ingredients
300g nasi dagang rice or substitute with 200g
good grade Siamese rice mixed with 100g glutinous rice
1 grated coconut to extract 3/4 cup thick coconut milk
3/4 cup thin coconut milk
1/4 tsp fenugreek seeds ( halba )
2 cloves garlic, sliced finely
3 shallots, sliced finely
2cm young ginger, sliced finely
1/2 tsp salt
Method
Wash rice well and soak for five to six hours. Drain well, then steam rice for 20 to 25 minutes or until half-cooked.
Stir in thin coconut milk and continue steaming for 15 minutes until rice is nearly cooked.
Combine thick coconut milk, shallots, garlic, ginger, fenugreek and salt. Stir into the cooked rice then steam once more for 10 to 15 minutes or until rice is properly cooked.
Serve rice with kari ikan tongkol.
Note
Nasi dagang is a special type of reddish brown glutinous rice. If it is not available, substitute with Siamese rice and glutinous rice mixture as per recipe.
Kuala
Mak Ngah Nasi Dagang restaurant at Cendering
Terengganu
Mak Ngah sits on her little stage and packs in all the rice with her own hands. Her expertise in making the curry brings in the crowd as far away as other states to try her nasi dagang. From Terengganu City, head towards South to Marang or Kuantan. About 8KM, after the Ibai Bridge, you will see a lot of cars parking at the roadside, especially on Friday. There are 2 famous stalls at the left side.
Pengadang Baru Weekend Market (Tuesday)
Panji Alam Weekend Market (Thursday)
Batu Burok Hawker Centre (Friday)
Pasar Payang Central Market
Cabang Tiga Market
Marang
Kg. Kelulut Weekend Market (Saturday)
Dungun
Kuala Dungun Weekend Market (Thursday)
Kemaman
Kerteh (Tuesday), Kemasik (Sunday, Wednesday), s s s...Chukai (Tuesday)
Mak Ngah Nasi Dagang restaurant at Cendering