Nasi Dagang

 

Nasi kita Nasi Malaysia. Our rice is our Malaysian rice. How can we Malaysians possibly ditch ride aside. Never. Not me though. I love rice to its every bit core (Ghee Rice/Nei Choru). Various ways and various styles, you name it, there's various ways to rice. Between the humble our forever and easily put together Malaysian fried rice (Lamb Fried Rice) and the list goes on (Jeera/Cumin Rice & Tomato Rice). Which is the type of rice dish we are going to learn to cook today? Obviously, its Nasi Dagang. The direct translation of Nasi Dagang to Trading Rice I reckon may sound out,  but lemme assure you that Nasi Dagang's roots originating most probably from Kelantan and Terengganu is a winner on all counts. A wholesome complete rice dish, there's of course different version to Nasi Dagang and I as usual coined my own Nasi Dagang. Rice cooked alongside coconut milk and turmeric, tossed with fried flaked salmon and raw kacang panjang/long beans, lemongrass/serai, ginger torch bud/bunga kantan, shallots and limau purut/kaffir lime leaves. Can you imagine its tastes and aroma? Utterly. 

For The Rice:

1 1/2 cups white rice - wash and drain off excess water

1 1/2 cups thick coconut milk 

2 cups of water

1/2 tbsp turmeric/kunyit powder

For the fish
200g (one piece) salmon
Salt for taste

Others ingredients

1/2 ginger bud/bunga kantan

1/2 inch ginger

5 shallots

1 serai/lemon grass

5 long beans/kacang panjang

4 limau purut/kaffir lime leaves

** thinly slice/shred these ingredients.
2 calamansi lime - extract juice

Salt to taste

Method:

Add all ingredients for rice into the rice cooker, give a good stir and cook.
Once cooked, fluff up and let it cool down a bit.

Fry fish for a crispy outer coating and tender texture inside.
Remove, cool down and flake it.
Into a big bowl, toss rice with fried fish and the rest of the ingredients. .
Optional: serve with a dollop of sambal belacan.