Nasi Dagang Terengganu

Nasi dagang 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. Nasi Dagang literally means "Trading Rice". It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia, such as Terengganu and Kelantan and Pattani, Yala and Narathiwat in Southern Thailand. The most famous Nasi dagang of Terengganu comes from Kampung Ladang, an area within the Kuala Terengganu district. Nasi Dagang can also be considered as a festive dish in Kelantan because it is prepared at home for the morning of Eid ul-Fitr, a Muslim holiday that marks the end of Ramadan, to be eaten as a breakfast before or after the Eid prayers in the mosque.

Components
Apart from the basic combination of rice and curry, Nasi Dagang usually comes with its different components which can be combined to suit the diner's taste. From a simple serving of the steamed rice and tuna curry usually found at roadside stalls, the complete home-made version may include a sliced hard-boiled egg, fried coconut, vegetable pickle and sambal.

Rice
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.

Fish curry
This accompanying dish is only specially prepared for nasi dagang and is sometimes locally called 'gulai darat'. 'Curry' is actually a misnomer as the fish is not cooked using Indian curry powder but in coconut milk mixed with traditional Malay spices such as lemon grass, galangal, chilli paste and turmeric.
Tuna is the standard choice of fish but other fish can be used as well, such as tenggiri and salmon. Prawns are also used sometimes, however the 'gulai' is prepared slightly differently.

Fried coconut
Coconut is freshly shaved, mixed with sliced shallots and fried until golden brown.

Hard-boiled eggs
Hard boiled eggs are cut into four or eight slices.

Vegetable pickle
The vegetable is pickled in rice vinegar and sugar. The vegetables commonly used are cucumber, chilli and carrots.

Sambal
Chilli sambal can sometimes be included.

Variants
The Terengganu version uses the normal white rice, while the Kelantan 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.