Terengganu Nasi Dagang
Unlike the Kelantan's Nasi Dagang , the Terengganu's version used the white fragrant rice mixed with glutinous rice instead . It applied different procedures compared to the Kelantan's version . The steamed rice is normally eaten with the ' Gulai Ikan Tongkol ' or ' Yellowed Gravy Tuna Fish ' , which is favorably served in the East Coast of Peninsular Malaysia .
The ingredients
- Mix 3 cups of white fragrant rice with 1/2 cup of glutinous rice - wash and drain
- 5 shallot - slice
- 3 cloves garlic - slice
- 1 inch fresh ginger - slice
- 1 tablespoon of fenugreek seeds
- 1 1/2 cups of thick coconut milk mix with 1 t/spoon of salt
- 4 cups of plain water
- A skew pine leaf for aroma ( pandanus )
In a steamer, placed the mixed rice in a container and steamed until half cooked . Meanwhile , in a different pot ,heat the coconut milk until cook . Gradually stir the milk to avoid lumps and preventing it from breaking . Add the skew pine leaf to give an aromatic scent to the coconut milk . Once the rice is half cooked , bring it out of the steamer . Pour in water and spread the sliced ingredients with fenugreek seeds on to the rice . Stir thoroughly to combine . Steam until the rice is fluffy and cooked ( approximately 15 - 20 minute ) . Once cooked , bring it out of the steamer . Using the back of the ladle , combine the cooked coconut milk to the rice thoroughly . Once done , the rice is ready to serve .
