Nasi Dagang

Nasi Dagang 


Ingredients

• 2 cups Thai jasmine rice (beras)
• 1 cup of  glutinous rice (pulut)
• 5 shallots, thinly sliced (bawang merah)
• 1 thumb sized ginger, thinly julienned (halia)
• 1tbsp fenugreek (halba)
• 2 cups of coconut milk
• 1cup of water
• 1 tsp Salt

Method

1. Wash and soak glutinous rice for 90 mins. Wash and add in jasmine rice, soak both rice together for another 30mins. Drain well with sieve or colander and set aside.
2. Transfer the rice, water and coconut milk into a rice cooker and stir well with wooden spatula under wll incorporated. Set to “rice cooking” mode and start the cooking process.
3. Once the rice is cooked, add in fenugreek, ginger, shallots and toss well to combine.
4. Switch the rice cooker to “keep warm” mode for another 30mins before serving.
5. Serve Nasi dagang with gulai ikan tongkol and acar timun.

Gulai Ikan Tongkol (serves 4)
From Toh Puan Rosita binti Abdullah’s “Kulit Manis – A Taste of Terengganu’s Heritage” as published here

• 250ml oil

Blended Ingredients

• 50g garlic, peeled (bawang putih)
• 20g ginger (halia)
• 30g galangal (lengkwas)
• 300g shallots, peeled (bawang merah)
• 250g dried chilli paste (chilli boh)

Ground spices

• 4 tablespoons coriander seeds (ketumbar)
• 2 tablespoons fennel seeds (jintan putih)
• 1/2 teaspoon fenugreek (halba)
• 1 teaspoon black pepper (lada hitam)
• 250ml fish stock, strained
• 3cm dried toasted shrimp paste (belacan)
• palm sugar (gula melaka)
• Salt to taste

• Coconut milk from 2 large grated coconuts squeezed with 1.5 litres of water
• Tuna (ikan tongkol) chunks, reserved from making fish stock
• 5 red chillies
• A handful of buah belimbing (belimbing buluh)

Method
Heat oil in a wok over medium heat. Sauté blended ingredients until fragrant. Add ground spices and mix well. Add fish stock, belacan, gula melaka and salt to taste. Leave to simmer. Add coconut milk and bring to boil. Leave to simmer for 15 minutes.
Adjust consistency with hot water if a more diluted gravy is preferred. Add fish and cook until heated through. Add whole chillies and belimbing buluh. Remove from heat when chillies and belimbing buluh are cooked. Serve with Nasi dagang and acar timun.

Acar Timun  (serves 4)
Ingredients

• 1 medium cucumber
• 1 medium carrot
• 2 red chillies
• 1 red onion
• half a pineapple

Pickling condiments

• 5 tbsp rice vinegar
• 2 tbsp caster sugar
• 1 tsp salt
• 5 tbsp warm water

Method

1. In a small bowl, mix all the pickling condiments and stir thoroughly to dissolve sugar. Set aside to cool.
2. Cut cucumber lengthwise and rub  the two halves on the cut surfaces until it begins to foam. Rinse well and deseed with dessert spoon. Cut cucumber into long strips
3. Peel carrot and cut into long strips
4. Cut chillies lengthwise and deseed. Cut into long strips
5. Halve onion and remove paper-like skin membrane. Juilenne into thin strips.
6. Remove skin and eyes of pineapple. Cut into small chunks.
7. In a larg mixing bowl place all the cut vegetables Drizzle pickling condiment over them and toss with a spoon or clean hands until well incorporated.
8. Place in fridge to chill.

Ginger Garlic Fried Rice

 

Ginger garlic fried rice

Ingredients

Serves 2 ,cooking time 30  mins

1 cup	Rice (any rice like i used sona masori etc but not flavored rice like Basmati)
1 tsp	ginger garlic paste
1/2	bell pepper
1 small	broccoli floret
1 small	cauliflower floret
¼ cup	sweet peas
	salt as per taste
	black pepper as per taste
1 tbsp	melted butter

Method

1. Cook rice first.
2. Add 1 and 1/2 cup water to the rice and 2-3 drops of butter /oil and cook it.(rice will be non sticky )
3. Heat the rest of butter in the oil,add ginger garlic paste,salt and pepper and cook for some time.
4. Add the vegetables one but one cut into medium pieces.
5. Cook uncovered for 5-6 minutes in medium flame.
6. Add rice and cook for 2 minutes covered.

Best Part

• Its aromatic and will call you till the table.
• Its easy and quick.
• Its healthy .
• Its good for children.

Try it & Enjoy :)