This posting is borrowed from The Terengganu State Tourism Board...I want to related this to my next posting "Announcement Request" by Wan Syukur, the famous Nasi Dagang caterer in The Klang Valley who happened to be my friend, my relative and my constant supplier for festive seasons. We once studied together in the same institute. He later became a banker then a remisier... finally he became a businessman partnering with his dear wife... thus to us he is the famous "Nasi Dagang Wan Syukur" and not the other way round to say "Wan Syukur Nasi Dagang".
This is a Terengganu local speciality, very authentic indeed, which tourists who come by could not afford to do without. Even non-tourist like us... we could have several helpings in a day without any problems... lol!
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.
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
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.
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.