Malaysian Cuisine: Nasi Dagang

Nasi Dagang is the 'Nasi Lemak' of east coast Peninsula Malaysia, in the state of Terengganu and Kelantan. Nasi Dagang is made by normal cooking rice and glutinous rice together with added coconut milk to cook and is eaten with special made side dishes of tuna fish curry and vegetable pickle.

Ingredients :
3.6 kg 900 g 4 cups 9 cups 25 1 tablespoon 8 cm	Siamese rice, washed and soak for about 7 hours glutinous rice, washed and soak for about 7 hours thick coconut milk thin coconut milk shallots, sliced thinly fenugreek seeds piece ginger, sliced thinly salt to taste

Method :

Steam the rice over rapidly boiling water until the rice is half cooked. Pour in the thin coconut milk and steam again until the rice is cooked. Pour in the thick coconut milk and salt and steam until all the coconut milk is absorbed. Mix thoroughly into the rice the sliced shallots, ginger and fenugreek seeds.

Serves 6 - 8