Apart from the basic combination of rice and fish curry, Nasi Dagang usually comes with its different components which can be combined to suit the diner’s taste. From a simple serving of the steamed rice and mackerel curry usually found at roadside stalls, the complete home-made version may include a sliced hard-boiled egg, fried coconut, vegetable pickle and sambal.
Here is my version of nasi dagang with acar rampai, hard-boiled egg and sambal cili and last but not least, the Gulai Ikan Tongkol:). I know the image was snapped from my tab@instagram folders and blur bagai:P, but still I heart the eating part, heheheheh.
Nasi Dagang
Ingredients:
3 cups Nasi Dagang Rice or
1 cup glutinous rice mix with 3 cups Thai scented rice
(soak overnight or 6-7 hrs)
3-4 cups coconut milk 1 in. or thumb size ginger (slice thinly)
6 shallots (slice thinly)
1 tbs halba or fenugreek
1 tbs of sugar
1/2 tbs of salt
Method:
1) Wash and drain rice. Steam for 1 and a half to 2 hrs.
2) Place the rice in a bowl. Add the shallots,ginger, sugar, salt and fenugreek.
3) Stir in the coconut milk a bit at a time until the rice has absorbed the coconut milk.
4) Place in a steamer and steam again until rice is cooked.
Gulai Ikan Tongkol
Ingredients:2 pcs. Tuna fish (Have it cleaned and washed.Boiled with 5 asam keping or 2 tbs. vinegar and salt)
6 cups of coconut milk
3 tbs of rempah gulai cap bunga.
salt to taste
1-2 tbs of brown sugar
Chilly paste:
20-30 pcs of dried chillies (boiled until soft)
1 inch or thumb size galaghal
1 inch ginger
6 shallots
1 cup cooking oil
Blend all ingredients until fine.
Method:
1) Heat oil and stir fry all the blended ingredients.
2) Add in the coconut milk and boil until the chilly and curry powder are cooked.Keep the fire at low.
3) Add in the fish and boil for few more minutes.
4) Salt and sugar to taste.
5) Lastly add the Thai fresh chillies. Ready to serve with the rice.
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