COME TO TERENGGANU TO TRY THIS DISHES!
Nasi
dagang is a popular traditional rice dish on the East Coast in
Terengganu, Pahang, Kelantan and several districts in Thailand such as
Pattani, Yala, and Narathiwat.
Traditionally, nasi dagang is usually eaten for breakfast and on special occasions, such as on the morning of Eid. This dish has become famous and is now eaten all the time.
Some say nasi dagang in kelantan and terengganu are slightly different and some say that both are the same. However, nasi dagang kelantan and terengganu have their own fans.
Apart from cod fish curry, shrimp curry gravy and cod fish can also be cooked and eaten with nasi dagang.
Traditionally, nasi dagang is usually eaten for breakfast and on special occasions, such as on the morning of Eid. This dish has become famous and is now eaten all the time.
Some say nasi dagang in kelantan and terengganu are slightly different and some say that both are the same. However, nasi dagang kelantan and terengganu have their own fans.
Apart from cod fish curry, shrimp curry gravy and cod fish can also be cooked and eaten with nasi dagang.
Ingredients
3 cups Basmathi rice or plain soaked rice
1 cup soaked glutinous rice
3 cups liquid coconut milk
1 cup concentrated coconut milk
A little halba
3 cloves finely sliced onion
1 or 2 inches of finely sliced ginger
3 pandan leaves
A little salt and sugar
3 cups Basmathi rice or plain soaked rice
1 cup soaked glutinous rice
3 cups liquid coconut milk
1 cup concentrated coconut milk
A little halba
3 cloves finely sliced onion
1 or 2 inches of finely sliced ginger
3 pandan leaves
A little salt and sugar
How to Cook Nasi Dagang
1. Basmathi rice and glutinous rice soaked for 2 hours or longer is good.
1. Basmathi rice and glutinous rice soaked for 2 hours or longer is good.
3. Remove the glutinous rice and place in a large bowl. Meanwhile, remove the pot and line with pandan leaves.
4.
Then pour the melted coconut milk and mix well with glutinous rice and
coconut milk until well blended. Let it simmer for a while.
5. Steam again in 20 to 30 minutes.
6. After about 10 minutes, add sliced onion, ginger and sprinkle with halba in a steamer.
5. Steam again in 20 to 30 minutes.
6. After about 10 minutes, add sliced onion, ginger and sprinkle with halba in a steamer.
7.
Remove the second time and mix with thick coconut milk until smooth and
looks like shiny oily. No need to spend coconut milk if the rice is
soft. Rice is ready to be served.
If the rice looks like it is not cooked enough, add more melted coconut milk and mix.
If the rice looks like it is not cooked enough, add more melted coconut milk and mix.
Cod Fish Curry Recipe
Ingredients
1 cod fish is cut into four pieces
Coconut milk (2 seeds) mixed with liquid coconut milk, approximately in 1 liter
1 pack of Roses Cap spice (15gram)
3 or 4 tablespoons of Rose Flower curry spice
1 large onion seeds grind
2 garlic cloves grind
1 inch of ginger (even more can) grind
1 inch galangal sliced
5 tablespoons ground chilli, want more can
1 teaspoon of sweet cumin powder
1 teaspoon white cumin powder
1 teaspoon coriander powder
1 piece acid
1 cinnamon stick
1 inch belacan
5 rice chili seeds to be sown in curry
3/4 bamboo starfruit seeds cut in half / tomatoes cut into 4
A little crack
Melaka salt and sugar to taste
2 or 3 boiled eggs
1 cod fish is cut into four pieces
Coconut milk (2 seeds) mixed with liquid coconut milk, approximately in 1 liter
1 pack of Roses Cap spice (15gram)
3 or 4 tablespoons of Rose Flower curry spice
1 large onion seeds grind
2 garlic cloves grind
1 inch of ginger (even more can) grind
1 inch galangal sliced
5 tablespoons ground chilli, want more can
1 teaspoon of sweet cumin powder
1 teaspoon white cumin powder
1 teaspoon coriander powder
1 piece acid
1 cinnamon stick
1 inch belacan
5 rice chili seeds to be sown in curry
3/4 bamboo starfruit seeds cut in half / tomatoes cut into 4
A little crack
Melaka salt and sugar to taste
2 or 3 boiled eggs
How To Cook Cod Fish Curry
1. Boil the cod fish with sour slices and a pinch of salt until boiling. Do not discard boiled water.
2. Saute the chili, then add all the ground ingredients together with cinnamon and sour slices.
3. Add cumin, cumin, coriander, Cap Mawar spice and Cap Bunga Mawar curry spice. Mix well and add coconut milk.
4. When it boils, add the boiled fish once with boiling water. The amount of boiled water depends on the concentration of the gravy we want. If you want to concentrate, you don't need much. If you want a lot of gravy, add more boiled water.
5. Add some rice chili seeds and tomatoes, bamboo starfruit and boiled eggs.
6. Continue cooking until thick and oily. Estimate in 20-30 minutes over low heat.
3. Add cumin, cumin, coriander, Cap Mawar spice and Cap Bunga Mawar curry spice. Mix well and add coconut milk.
4. When it boils, add the boiled fish once with boiling water. The amount of boiled water depends on the concentration of the gravy we want. If you want to concentrate, you don't need much. If you want a lot of gravy, add more boiled water.
5. Add some rice chili seeds and tomatoes, bamboo starfruit and boiled eggs.
6. Continue cooking until thick and oily. Estimate in 20-30 minutes over low heat.
How to Make Nasi Dagang Pickles
1. Cut the cucumber and carrot lengthwise.
2. 2 cloves of red onion and 1 large onion sliced
3. Pineapple cut into pieces
4. 1 tablespoon vinegar sugar and salt to taste
5. Mix all ingredients.
2. 2 cloves of red onion and 1 large onion sliced
3. Pineapple cut into pieces
4. 1 tablespoon vinegar sugar and salt to taste
5. Mix all ingredients.
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