Thursday, 11 September 2008


(From Y3K Recipes Issue No.9 – Nov/ Dec 2002)
Copyright of Y Three K Publisher. All rights reserved.
500g red rice/ Kelantan beras lembut
100g glutinous rice
600-750g coconut milk (ensure it is sufficient to soften the rice)
3cm ginger (sliced)
6 shallots (sliced)
4 pips garlic (sliced)
1 tsp fenugreek/ halba
1 tsp sugar
Salt to taste

1. Wash rice. Soak overnight and drain. Place rice in a steamer lined with a piece of cheesecloth or muslin. Steam over high heat till rice is half-cooked. Fluff up rice.
2. Put coconut milk, sugar and salt in a pot and bring to a boil. Turn off heat. Add in rice and stir well. Add in ginger, shallots, garlic and fenugreek. Mix well.
3. Spread rice over the cheesecloth in the steamer. On high heat, resteam rice till it is cooked.
4. Serve with Gulai Ikan Tongkol for the authentic taste of Kelantan.

Tips: Nasi Dagang is literally known in the East Coast as traders’ rice. The beras lembut can be purchased in loose form from Malay groceries or in packed form from supermarkets.

1 ikan tongkol (cut into pieces)
2 tbsps Baba’s brand fish curry powder
150ml thick coconut milk
2 star anise/ bunga lawang
4 cloves/ bunga cengkih
1 cucumber (cut into pieces)
2 red and green chillies (cut into small sections)
2 dried tamarind slices/ assam keping
A little water

Blend into a paste:
3 shallots
3 pips garlic
2cm ginger

Salt to taste

1. Wash fish and wipe it dry.
2. Heat oil. Sauté blended paste till golden brown. Add in curry powder. Sauté over low heat till fragrant.
3. Add in coconut milk and a little water. Bring it to a boil. Cook till the gravy is of a thick consistency.
4. Add in fish slices, tamarind slices, cucumbers and chillies. Cook for 10 minutes.
5. Add in salt to taste. Remove from heat and serve with Nasi Dagang.

No comments: