Rice Steamed Coconut with Tuna Curry also known as ‘Nasi Dagang’. Nasi Dagang is a traditional Malaysian dish that originated from the east coast states of Peninsular Malaysia, particularly Terengganu and Kelantan. It is a popular breakfast choice but can be enjoyed at any time of the day. The name “Nasi Dagang” can be translated to mean “trading rice,” which reflects its historical roots as a dish prepared by traders.
Here are the key components of Nasi Dagang :
1. Rice : The dish features a special blend of white rice, often a combination of glutinous rice and normal rice. This gives the rice a slightly sticky texture.
2. Fish Curry : Nasi Dagang is typically served with a flavourful fish curry, which is a crucial element of the dish. The curry is made with various spices, coconut milk, and a type of tuna known as “ikan tongkol” or other suitable fish.
3. Side Dishes : Accompanying the rice and fish curry, Nasi Dagang is often served with various side dishes. One common side dish is “acar,” which is a pickled mixture of vegetables like cucumber, carrots, and shallots. Another common side dish is boiled eggs.
4. Condiments : It is common to find condiments like “kerisik” (toasted grated coconut), fried shaved coconut, and “serunding” (spiced meat floss), which enhance the flavour and texture of the dish.
5. Banana Leaf : Traditionally, Nasi Dagang is wrapped in banana leaves before being served. The use of banana leaves not only adds a distinct aroma to the dish but also helps to keep it warm.
Nasi Dagang is known for its rich and aromatic flavours, combining the sweetness of coconut milk with the spiciness of the curry and the fragrance of the rice. It’s a dish that reflects the cultural diversity and culinary heritage of Malaysia.
Ingredients :
1) Rice: rice, coconut, glutinous rice, onion, ginger, fenugreek, sugar and salt
2) Side dish: fish, onion, chilli paste, coconut, sugar, cooking oil, spices, sugar, salt, ginger, galangal & chili.
Serving Suggestion :
1) Open the box with the rice and the tuna curry pouch
2) Immerse Unopened Pouches into hot water for 5 minutes and ready to eat
Anonymous –