"NASI DAGANG WITH CHICKEN CURRY"

Nasi dagang (Jawi: ناسي داڬڠ, "Trader's Rice") is a Malaysian dish consisting of rice steamed in coconut milk, fish or chicken curry and extra ingredients such as pickled pineapple, cucumber and carrots.

It is a well-known breakfast food in the states on the East coast of Peninsular Malaysia (Terengganu and Kelantan) and also popular in Southern Thai provinces of Patani, Yala and Narathiwat. The most famous Nasi dagang of Terengganu comes from Kampung Ladang, an area within the Kuala Terengganu district.

INGREDIENTS FOR RICE

• 300 g fragrant white rice

• 200 g red rice

• 250 g glutinous rice

• 300 ml coconut milk

• 5 pieces shallot

• 1 teaspoon fenugreek

Step 1 

For the nasi dagang, drain the rice before transferring it to a heat-proof casserole dish. Steam the rice for 20 minutes, then mix in the shallots and fenugreek. Continue to steam everything for another 10 minutes.

Step 2 

Remove the rice from the steamer and gradually add in the coconut milk while stirring. Season with salt and sugar (to taste). Return the mixture back into the steamer and continue to steam for 10 minutes, or until it is cooked. Set aside to cool a little before serving.

INGREDIENTS FOR CHICKEN CURRY (GULAI AYAM)

500 g boneless chicken thigh meat

50 g meat curry powder

60 g onion

40 g garlic

40 g ginger

2 pieces star anise

1 piece cinnamon

3 pieces clove

3 pieces cardamom

50 ml cooking oil

100 ml water

100 ml coconut milk

10 pieces curry leaves

1 teaspoon turmeric powder

1 teaspoon chili powder

Salt and sugar

Step 3 

For the gulai ayam, heat up some cooking oil in a pot and add in the blended ingredients and spices. Cook until aromatic. Add in the turmeric, chilli, and curry powder. Cook for 1 minute. Pour in the water and cook until the oil separates from the ingredients.

Step 4 

Add in the chicken pieces and simmer the curry on medium heat for 15 minutes or until the chicken pieces are cooked thoroughly. Pour in the coconut milk and mix well. Simmer for another minute and it's ready.

INGREDIENTS FOR PICKLED PINEAPPLE AND CARROT (ACAR JELATAH)

100 g carrot

150 g pineapple

50 g red onion

50 g red chili

30 g sugar

1 tablespoon vinegar

Step 5

For the acar jelatah, combine all the ingredients together and let it pickle for at least 2 hours (preferably overnight). Serve it alongside the other cooked dishes and enjoy!

ENJOY YOUR MEAL !!