Asian > Malaysian > Nasi Dagang

Nasi Dagang with Coconut Milk Recipe

Ingredients with Measurements:
- 2 cups of white rice
- 1 cup of glutinous rice
- 2 cups of water
- 1 cup of coconut milk
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 tablespoon of vegetable oil
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of fennel powder
- 1 cup of dried fish, soaked and shredded
- 1 cup of sliced cucumber
- 1 cup of sliced carrot
- 1 cup of sliced lettuce

Special equipment needed:
- Rice cooker
- Wok or frying pan

Step-by-step instructions:

1. Rinse the white rice and glutinous rice in water until the water runs clear. Soak the rice in water for at least 30 minutes.
2. In a rice cooker, add the soaked rice, water, coconut milk, salt, and sugar. Stir well and cook the rice according to the rice cooker's instructions.
3. In a wok or frying pan, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion. Saute until fragrant.
4. Add the turmeric powder, coriander powder, cumin powder, and fennel powder. Stir well and cook for 1-2 minutes.
5. Add the shredded dried fish and stir well. Cook for another 2-3 minutes.
6. Serve the cooked rice on a plate and top with the fish mixture. Serve with sliced cucumber, carrot, and lettuce on the side.


Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Rice cooker: Follow the instructions of the rice cooker
Wok or frying pan: Medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 450
Fat: 10g
Carbohydrates: 80g
Protein: 15g

Substitutions for ingredients:
- Glutinous rice can be substituted with regular rice.
- Dried fish can be substituted with any protein of your choice.

Variations:
- Add sliced boiled eggs on top of the rice for extra protein.
- Substitute the dried fish with chicken or beef for a non-seafood version.
- Add chopped chili for extra spice.

Tips and tricks:
- Soaking the rice before cooking helps to achieve a fluffier texture.
- Use a fork to fluff the rice after it is cooked to prevent it from becoming sticky.
- Adjust the amount of salt and sugar according to your taste preference.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the rice in a microwave or on a stovetop with a little bit of water to prevent it from drying out.

Presentation ideas:
Serve the rice and fish mixture on a plate with the sliced vegetables arranged neatly on the side.

Garnishes:
Sprinkle chopped cilantro or green onions on top of the rice for added flavor and color.

Pairings:
Serve with a side of sambal or other spicy condiments.

Suggested side dishes:
- Acar (pickled vegetables)
- Keropok (crackers)
- Sliced fresh fruit

Troubleshooting advice:
- If the rice is too dry, add a little bit of water and stir well.
- If the rice is too wet, leave the lid of the rice cooker open for a few minutes to let the steam escape.

Food safety advice:
- Make sure to soak the dried fish in water before cooking to remove any excess salt.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.

Food history:
Nasi Dagang is a traditional dish from the east coast of Malaysia. It is typically served for breakfast and is known for its unique blend of spices and coconut milk.

Flavor profiles:
Nasi Dagang is a savory and slightly sweet dish with a hint of spice from the turmeric, coriander, cumin, and fennel.

Serving suggestions:
Serve the rice and fish mixture with the sliced vegetables on the side for a balanced meal.

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Region: Malaysian

Taste: Savory, Spicy, Sweet, Coconutty