Nasi Dagang

I found this recipe in a Malay newspaper but as always I added a few more ingredients to add to the omph factor. Even though the original recipe called for nasi dagang spices which is not easily available in the Klang Valley, I have substitute it with fish curry. Usually I use Alaggapa or Babas since they are spicier. The chilli padi is optional. You can even substitute it with belimbing.


Ingredients

Rice
1 kg rice
1 cup glutinous rice
1 3/4 cup of cold water
5 shallots
1/2 thumb-sized ginger ( julienned)
1 tsp fenugreek
2 cups of coconut milk ( santan)
a pinch of salt

Method

1. Wash the rice and glutinous rice together and soak overnight. Steam the rice the next morning. Alternatively soak the rices at least 6 hours ahead
2. When the rice seems like it is cooked, take it off the heat and mix it with 1 3/4 cup cold water. Then steam it again for 10-15 mins
3. While waiting for the rice to cook, slice the shallots and the ginger. Mix these with the fenugreek, salt and coconut milk.
4. After 10-15 mins, take the rice off the heat again and mix it with the coconut milk mixture.
5. Serve warm


Gravy

1 kg ikan tongkol/ spanish mackerel ( tenggiri) or ikan kembong
2 tblsp fish curry
5 shallots
1 garlic
a pinch of tumeric
2 tblsp cili boh or chilli paste
2 cups of coconut milk from 1 coconut
 a little bit of shrimp paste
1 tblsp of kerisek
10 chilli padi

Method
1. Cut the fish into pieces. Steam and put aside
2. Cook the coconut milk till the oil separates. Put in the shallots, garlic and the shrimp paste that had been pounded and mixed with the fish curry and tumeric. Add in the chilli padi whole and the kerisek.
3. When the oil floats up, add in the fish and add salt.
4. Serve with the rice and pickled cucumber.