BLESSING FRIDAY WITH NASI DAGANG

Malaysian East Coast favourite's breakfast menu. Nasi Dagang !!! Literally translate it means Trader's Rice..and as how it got it's name I have no idea. Rice cook in coconut milk with ginger, fenugreek and shallots, serves with tuna curry. It's heavenly delicious!!! and favourite breakfast menu among the people in East Coast Malaysia. Recipe heavily adapted from Best Wan - AFC TV program.

Nasi Dagang and Gulai Ikan Tongkol

Nasi Dagang

6 cups / 48 oz Fragrant Rice, washed and soaked for at least 2 hours
1 tsp Fenugreek (Biji Halba), soaked in warm water for 20 minutes and strained
3 cm / 1 ½ inches fresh Ginger, cut into long thin strips
10 Shallots (Red Onion), finely sliced
3 cups Coconut Cream (Santan Pekat) – mix with salt and bring to light simmer
2 Tbsp / 1 fl oz salt
2 cups / 16 fl oz hot water

Method:

Steam soaked Fragrant Rice.

Once the steam is visible, remove Rice into a bowl and add 2 cups of hot water. Keep stirring until the rice absorbs the water.

Return the Rice to the steamer, and steam for another 20 minutes.

Put finely sliced Ginger, Shallots and Fenugreek into a bowl. Pour in cooked Rice, add Coconut Cream and mix well.

Tuna Curry

(Gulai Ikan Tongkol)

Ingredients:

2 kg / 4 pounds, 6 oz Tuna Fish, cleaned and sliced

4 cm / 2 inches Galangal, sliced

2 Tbsp / 1 oz Sea Salt

6 pieces of dried Tamarind (Asam Keping) - substitute 3 Tbsp of Tamarind Juice

1 Tbsp Palm Sugar (Gula Melaka)

2 cups Coconuts Cream

½ tsp Fenugreek (Biji Halba)

2 Bird's Eye Chilies (Cili Padi), sliced

3 Green Chilies, sliced

5 pieces Averrhoa bilimbi (Belimbing Buluh), halves - substitute with Gherkins

Salt to taste

  

Salad Ingredients:

1 Cucumber, deseeded and thinly sliced

1 Shallots (Red Onion), thinly shredded

2 Red Chili, thinly sliced

½ Pineapple, sliced

Salt, sugar and vinegar to taste

Mix all ingredients together with salt, sugar and vinegar or Lime Juice.

Paste Ingredients: - to be finely grounded

4 Garlic cloves

2 cm Ginger, peeled and sliced

2 cm Galangal, peeled and sliced

10 Shallots

2 Tbsp dried Chili Paste (Sambal Cili Kering) – soften 6 dried chilies in hot water, drain, and blend

4 Tbsp / 2 oz Coriander Powder (Serbuk Ketumbar)

2 Tbsp / 1 oz Cumin Powder or Fennel

2 cm / 1 inch roasted Shrimp Paste (Belacan)

1 cup waterMethod:

Marinade Tuna fish with salt. Rinse and cut into pieces, then soak in Tamarind Juice for 10 minutes

Heat oil and sauté Paste till fragrant.

Add in Coconut Cream, Fenugreek and dried Tamarind, and bring to simmer.

Place the Tuna into the Paste and mix well (make sure there are enough gravy to cover fish). Cook for 10 minutes, or till gravy thickens slightly.

Add in Chilies and Averrhoa bilimbi (Belimbing Buluh), and simmer for another 5 minutes. Turn off the fire when Chilies and Averrhoa bilimbi (Belimbing Buluh) are cooked through.

Put aside and reheat the next day for better taste and strain the Stock.

Menu pagi tadi Nasi Dagang Gulai Ikan Tongkol...ini juga merupakan favourite di rumah...cuma kadang-kadang malas hendak membuatnya. Resipi 100% ambil dari program Best Wan, sebab tak ada rempah siap..lama sudah tak berkunjung ke pantai timur..kalau ke sana rajin juga saya beli rempah siap..balik tumis aje..So dah tak ada saya kena ikut resipi ini..bagus juga rempah asli. Sedap dan mengenyangkan.

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