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|Course||Main course, usually for breakfast|
|Place of origin||Malaysia|
|Region or state||Kelantan and Terengganu (Malaysia)|
|Created by||Malay cuisine|
|Serving temperature||Hot or room temperature|
|Main ingredients||Rice with cooked in coconut milk served with Malay fish,chicken and prawn Curry|
|Cookbook: Nasi dagang Media: Nasi dagang|
Nasi dagang (Jawi: ناسي داڬڠ, "Trader's Rice") is a Malaysian and Southern Thai dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles.
It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia (Terengganu and Kelantan) and the southern Thai provinces of Pattani, Yala and Narathiwat. The most famous Nasi dagang of Terengganu comes from Kampung Ladang, an area within the Kuala Terengganu district. Nasi Dagang would not be completed without a portion of cucumber pickles on it. The pickles is a combination of cucumber mixed with reddish carrot and red chillies preserved in a vinegar.
The combination of fenugreek seeds and coconut milk gives Nasi Dagang its unique flavour and fragrance. The rice may first be soaked in water for several hours to soften it. It is then mixed with thick coconut milk, sliced shallots, lemon grass and fenugreek seeds. The rice is steamed until cooked. It may also be steamed twice, where more coconut milk is added when it is half-cooked. Then the rice is steamed again until cooked. This method ensures a more creamy finish to the rice.
This accompanying dish is only specially prepared for nasi dagang and is sometimes locally called gulai darat. This curry the fish is cooked in is not an Indian-style curry powder but a Malay-style curry, i.e., coconut milk mixed with traditional Malay spices such as lemon grass, galangal, chilli paste, and turmeric.
Coconut is freshly shaved, mixed with sliced shallots and fried until golden brown.
Hard boiled eggs are cut into four or eight slices.
The vegetable is pickled in rice vinegar and sugar. The vegetables commonly used are cucumber, chilli and carrots.
Chilli sambal can sometimes be included.
The Terengganu version uses the normal white rice, while the Kelantanese variety uses a type of rice locally called 'beras nasi dagang', which is a type of wild rice that has a light purple colour and a little glutinous. The Terengganuan version is also much simpler, eaten only with the fish curry (sometimes with belimbing buluh added) and pickles.
Some people from the West Coast of Peninsular Malaysia claim of the nasi lemak being nonexistent in the East Coast of Peninsular Malaysia or the Pantai Timur, with the nasi dagang replacing the dish instead. This claim is actually unheard of in either region as both dishes can commonly be found sold side by side for breakfast.
- Tourism Terengganu,Terengganu Darul Iman.
- Growing Up in Trengganu, By Awang Goneng
- Tan Su-Lyn (2003). Malaysia & Singapore. Lonely Planet. p. 149. ISBN 9781740593700.
- Richmond, Simon; Harper, Damian (2007). Malaysia, Singapore & Brunei. Lonely Planet. p. 302. ISBN 9781740597081.