NASI DAGANG

METHOD OF COOKING

Simmering

PREP TIME

22 hours 40 minutes

COOKING TIME

1 hour 30 minutes

YIELD
4 servings

Ingredients

• For Nasi Dagang:
• 600 grams thai fragrant rice, rinsed and soaked for 2 hours
• 400 grams kelantanese red rice, rinsed and soaked for 2 hours
• 500 grams glutinous rice, rinsed and soaked for 6 hours
• 500 millilitres coconut milk
• 10 shallots, thinly sliced
• 2 teaspoons fenugreek
• Salt & pepper to taste

• For Longfin Tuna Fish Curry (Gulai Kari Ikan Tongkol):
• 1 kilogram longfin tuna,cut into 2cm fillets
• 500 millilitres +200 ml water
• 3 tamarid slices (asam keeping)
• 3 teaspoons sea salt
• 2 teaspoons curry powder
• 1 tablespoon kurma curry powder
• 3 tablespoons dried chili paste
• 125 millilitres palm oil
• 250 millilitres coconut milk
• ½ teaspoon salt
• ½ teaspoon sugar
• 2 cm ginger, thinly sliced
• 8 pieces shallots,thinly sliced
• 4 cloves garlic, thinly sliced

Method

To cook Nasi Dagang:
1. Set water to boil in a streamer. In the meantime, drain all three types of rice through a strainer, then mix well.
2. Transfer into the steamer when done, and allow the rice to steam for 20 minutes over the boiling water.
3. Mix coconut milk, sliced shallots, and fenugreek in a bowl. Season to taste with salt and pepper.
4. When rice has steamed for 20 minutes, remove from the streamer and transfer into a bowl.
5. Pour in the coconut milk mixture, mixing well until combined, allow the rice to sit for 10 minutes, then return the bowl to the steamer and continue to steam for 10 minutes, or until it is cooked.

To cook Longfin Tuna Curry:
1. Place tuna fillets in a stock pot and cover with 500ml of water, adding tamarind slices and sea salt.
2. Simmer over medium heat until the fish has cooked, then remove from heat and leave to cool. Store chilled in refrigerator overnight.
3. In a large bowl, mix together curry powder, kurma powder, and dried chili paste.
4. Heat palm oil in a heavy-based stock pot, then sauté ginger, shallots, and garlic until slightly browned.
5. Add in powder and paste mixture and continue to sauté until the blend emits a fragrance.
6. Pour cooked tuna into the mixture with its soaking liquid and allow to boil. Add coconut milk, and bring to boil once more.
7. Season the curry with salt and sugar.
8. Lower the heat immediately, allowing to simmer for 5 minutes before serving with nasi dagang.