Nasi Dagang Recipe (Kelantanese Style)

Nasi Dagang is a classic breakfast and festive dish from Malaysia’s East Coast, especially Kelantan and Terengganu. It consists of fragrant, slightly glutinous rice steamed with coconut milk, served with gulai ikan tongkol (tuna curry), hard-boiled eggs, and pickled vegetables.

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🧾 Ingredients:

For the rice:

• 2 cups Thai glutinous rice (or a mix with jasmine rice)

• 1 cup coconut milk

• 1 tsp fenugreek seeds

• 1 tsp salt

• 1 piece pandan leaf, knotted

For the gulai ikan tongkol (tuna curry):

• 500g ikan tongkol (or mackerel/tuna)

• 4 dried chilies (soaked)

• 5 shallots

• 2 garlic cloves

• 1-inch ginger

• 1 tsp turmeric powder

• 1 tsp coriander powder

• 1 tbsp chili paste

• 1 cup thick coconut milk

• Tamarind slice or juice

• Salt & sugar to taste

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👨‍🍳 Step-by-Step Instructions:

🍚 For the Rice:

1. Rinse and soak rice 3–4 hours or overnight.

2. Steam rice with pandan leaf for 15 minutes.

3. Remove, mix with coconut milk, salt & fenugreek. Let sit 10 mins.

4. Steam again for 10–15 mins until fully cooked.

🐟 For the Gulai:

1. Blend soaked chilies, shallots, garlic, and ginger into a smooth paste.

2. Sauté paste until fragrant, then add spices and stir.

3. Add coconut milk, tamarind, salt, and sugar. Bring to a simmer.

4. Add fish pieces and simmer gently until cooked and sauce thickens.

🥚 Serve with:

• Hard-boiled eggs

• Pickled vegetables (acar timun)

• Sambal or fried shallots (optional)