Nasi Dagang

Another one Malaysian dish.

Types of recipes: Malaysian food
Preparation: Less than half hour
Cook: About 1 hour
Makes: 10 servings

Ingredients

Nasi Dagang

1kg nasi dagang rice
750ml thin coconut milk
1 tablespoon fenugreek (halba)
50g ginger, julienned
10 shallots, peeled and thinly sliced
5 cloves garlic, peeled and thinly sliced
250ml thick coconut milk
1 tablespoon sugar
1 teaspoon salt, or to taste

Method

Wash the rice in several changes of water until water runs clear. Place rice in a large bowl and pour in enough water to reach 5cm above the rice. Allow to soak for 2-3 hours. Drain.

Prepare steamer and steam rice for 20-25 minutes, or until half-cooked.

Take rice off the steamer and stir in the thin coconut milk, followed by the halba, ginger, shallots and garlic. Set aside, covered, for 2-3 hours.

Reheat steamer. Mix thick coconut milk with the sugar and salt, and stir this through the rice. Steam until rice is well cooked. Serve warm with Gulai Ikan Tongkol, Fish Sambal and Spicy Eggs.

Tip

For perfectly cooked nasi dagang, use equal amounts of liquid (in this case, coconut milk) and rice.