Ingredients with Measurements:
- 2 cups of glutinous rice
- 1 cup of regular rice
- 1 cup of coconut milk
- 1 cup of water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of fenugreek seeds
- 1 tablespoon of fennel seeds
- 1 tablespoon of cumin seeds
- 1 tablespoon of coriander seeds
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 tablespoon of oil
- 1 can of sardines in tomato sauce
- 2 tablespoons of tamarind paste
- 1 tablespoon of brown sugar
- 1 tablespoon of fish sauce
- 5 dried red chilies, soaked in hot water
- 1 teaspoon of shrimp paste
Special equipment needed:
- Rice cooker
- Mortar and pestle
Step-by-step instructions:
1. Rinse the glutinous rice and regular rice together until the water runs clear. Soak the rice in water for at least 1 hour.
2. In a pan, dry roast the fenugreek seeds, fennel seeds, cumin seeds, and coriander seeds until fragrant. Grind the roasted spices in a mortar and pestle until fine.
3. In a pot, heat the oil and sauté the garlic and onion until fragrant. Add the ground spices and cook for 1 minute.
4. Add the coconut milk, water, salt, sugar, and soaked rice into the pot. Stir well and bring to a boil.
5. Once boiling, reduce the heat to low and cover the pot. Cook for 20 minutes or until the rice is cooked.
6. In a separate pan, heat the sardines in tomato sauce until warm.
7. In a small bowl, mix the tamarind paste, brown sugar, fish sauce, and shrimp paste together.
8. In a blender, blend the soaked dried red chilies until smooth.
9. Mix the blended chilies with the tamarind mixture to make the sambal.
10. Serve the cooked rice with the warm sardines and sambal on the side.
Time:
Preparation time: 1 hour
Cooking time: 30 minutes
Temperature:
Cooking temperature: Low heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 500
Fat: 15g
Carbohydrates: 80g
Protein: 15g
Substitutions for ingredients:
- Regular rice can be substituted with brown rice or jasmine rice.
- Sardines in tomato sauce can be substituted with canned tuna or chicken.
- Dried red chilies can be substituted with fresh red chilies.
Variations:
- Add sliced cucumber and hard-boiled eggs as additional toppings.
- Use chicken curry or beef rendang as an alternative to sardines.
- Use lime juice instead of tamarind paste for a tangier sambal.
Tips and tricks:
- Soaking the rice beforehand helps to reduce the cooking time.
- Use a rice cooker for easier and more consistent results.
- Adjust the amount of dried red chilies according to your preferred level of spiciness.
Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water.
Presentation ideas:
Serve the Nasi Dagang with Sambal in a bowl with the sardines on top and the sambal on the side. Garnish with sliced cucumber and hard-boiled eggs.
Garnishes:
- Sliced cucumber
- Hard-boiled eggs
- Chopped cilantro
Pairings:
- Teh Tarik (Malaysian pulled tea)
- Coconut water
Suggested side dishes:
- Acar (pickled vegetables)
- Keropok (Malaysian crackers)
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir well.
- If the rice is too wet, remove the lid and let it cook for a few more minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Store leftovers properly in the refrigerator to prevent foodborne illness.
Food history:
Nasi Dagang is a traditional dish from the east coast of Malaysia, particularly in the states of Terengganu and Kelantan. It is typically eaten for breakfast and is made with glutinous rice and coconut milk.
Flavor profiles:
The Nasi Dagang is fragrant and slightly sweet from the coconut milk, while the sambal is spicy and tangy from the tamarind paste and dried red chilies.
Serving suggestions:
Serve the Nasi Dagang with Sambal for breakfast or lunch. It can also be served as a main dish for dinner.
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Region: Malaysian