Normally Nasi Dagang is served on special occassion like hari raya and other special family gathering, when all the family members are looking forward to the tantalising aroma of this dish. For my family, we are normally have this dish when all family members back to "kampung" during holiday, and we loved the nasi dagang prepared by my mom.
When steamed, the valvety glutinous grains of 'beras nasi dagang' (brown spot rice harvested from fertile soils of kelantan) puff up with a purple tinge. Cooked in a alluring combination of coconut milk, fenugreek, ginger and shallot. This dish best served with 'Gulai ikan tongkol or Gulai ayam' and acar (pickled cucumber)
- 1 kg nasi dagang rice - wash and soak for at least 3 hours, max 5 hours before cooking
- 1 cup of thick santan
- 2 cup of santan (santan cair)
- 1 inch of ginger -finely slice (julienne)
- 7 shallots - finely slice
- 2 cloves of garlic - finely slice
- 1 1/2 tsp fenugreek - soak in water about 10 minutes and drain
- 1 handful of coarse sea salt ( genggam rapat)
- Banana leaves for covering the rice
- Wash the rice and drain.
- In a bowl, add ginger, shallots fenugreek and salt. devide by two portion. Add 1 portion of this mixture into thick santan and another 1 portion into santan (santan cair).
- Heat water for steaming. once water is boiled, pu the rice in the steamer and steam until rice 1/2 cooked or when u can see steam out from the cover.
- Remove rice from the steamer and place in a basin.
- Add 2 cups of santan and stir to mix through. Make sure the rice is shiny in look. Add more warm water if needed. Place the rice back into steamer and steam further untill the rice fully cook ( when u see steam come out from the steamer again).
- switch off the heat and remove the rice from steamer to the basin.
- Add in thick santan mixture and mixwell.
- Cover the rice with banana leaves and allow to rest for a while before serving.