Tuesday, January 25, 2011

Nasi Dagang

Nasi Dagang

Assalamualaikum Dear Readers,

In this outing umidishes presents Nasi Dagang literally means Trading Rice. I don't know why it is called that. Perhaps someone could shed some light on this.It is a popular dish in the East Coast states of Malaysia i.e Kelantan and Trengganu as well as Southern Thailand. In Kelantan the rice is prepared using the Nasi Dagang rice while in Trengganu the rice used is a ratio of 1:3 i.e 1 part of glutinous rice is mixed with 3 parts of Thai scented rice. The rice is eaten with tuna gravy,boiled egg and vegetables pickle and chilly sambal. Nasi Dagang is a breakfast dish actually but nowadays it is eaten at all times.

If you don't like to use fish you can substitute the fish with chicken and use meat curry powder instead of fish curry powder.

Here's the video.

Here's the recipe:


Nasi Dagang

The Rice
3 cups Nasi Dagang Rice or
1 cup glutinous rice mix with 3 cups Thai scented rice
(soak overnight or 6-7 hrs)

3-4 cups coconut milk (boil with pinch of salt)
1 in. or thumb size ginger (slice thinly)
6 shallots (slice thinly)
1 tbs halba or fenugreek

1) Wash and drain rice. Steam for 1 and a half to 2 hrs.
2) Place the rice in a bowl. Add the shallots,ginger and fenugreek.
3) Stir in the coconut milk a bit at a time until the rice has absorbed the coconut milk.
4) Place in a steamer and steam again until rice is cooked.

Ready to serve

Tuna Gravy or Gulai Ikan Tuna Nasi Dagang
Gulai Ikan Tuna Nasi Dagang


2 pcs. Tuna fish (clean and wash. Boil with 5 asam keping or 2 tbs. vinegar and salt)
6 cups of coconut milk
2 tbs fish curry powder
salt to taste
1 tbs sugar

Chilly paste:
20-30 pcs of dried chillies (boiled until soft)

1 in or thumb size galaghal
6 shallots

Blend all ingredients until fine.

1) Boil coconut until bubbly and oil surface on the top.
2) Add in the chilly paste and curry powder. Boil again for 5 minutes until the chilly and curry powder are cooked.Keep the fire at low.
3) Add in the fish and boil for few more minutes.
4) Salt and sugar to taste.
5) Lastly add the Thai fresh chillies. Ready to serve with the rice.


The other day I went to an old part of Kuala Lumpur; Chow Kit Road. This is an amazing place to shop. I went to the wet market section. Here I can get food supplies from all over Malaysia. I don't have to go to Penang to get authentic Penang prawn paste or belacan nor I have to go to Kedah to get fermented fish or ikan pekasam. The arrays of herbals in any form be it roots or shoots found here could make me a jamu/traditional herbal medicines producer if I want to.

Here too I can see the extent of immigrants influx; Indonesian,Phillipinos, Bangladeshis, Africans and so on. They seemed to like to congregate here. Most likely because the prices are cheaper here due to the many bundle traders and wholesale malls and shops as well as the numerous cheap lodgings.

The shops and stalls are old and some are downright derelict. It would be a good idea to rebuild the market area. Make the area free from fire hazards and most importantly a hygienic and healthy place for all to trade and shop.Cleanliness should be the order of the day.

Till we meet again take care of yourself.I leave you with an oldie by our late Sudirman.May Allah place him among his beloved servants.AlFatihah.

Jazakum Allahu Khairan

1)source of Chow Kit road photo:

2)source of video on Chow Kit:

3)source of pix: umiazizan album


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