Nasi Dagang

Name: Nasi Dagang
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 1 serving
Cuisine: Thai
Ingredients: 80 g nasi dagang rice; 120 ml coconut milk; 50 ml water; 0.25 tsp fenugreek seeds; 3 shallots; 10 g ginger; 0.5 tsp salt; 110 g tuna steak (ikan tongkol); 3 dried red chillies; 1 clove garlic; 0.5 tsp turmeric powder; 1 stalk lemongrass; 1 tsp tamarind pulp; 1 tbsp cooking oil; 50 g cucumber; 30 g carrot; 1 tbsp white vinegar; 1 tsp sugar; 1 egg

The classic east-coast breakfast of Terengganu: coconut-steamed rice scented with fenugreek, shallot and ginger, served with a rich tamarind tuna curry, pickled cucumber and carrot, and a boiled egg.

Breakfast Pescatarian 25g+ protein 8g+ fibre

75 min25 prep · 50 cookMedium1292 kcalper serving

Method

Rinse 80 g of nasi dagang rice in two or three changes of cold water until it runs almost clear, then cover generously with fresh cold water and soak for 1 hour. At the same time, cover 3 dried red chillies with hot water and leave them to soften for 15 minutes. Drain the rice well in a sieve; drain the chillies and tear them roughly.
Lower 1 egg into simmering water and boil for 8 minutes, then cool under running water and peel. Set aside for serving.
Line a steamer basket with muslin, spread the drained rice in an even layer and steam over rapidly boiling water for 20 minutes, until the grains are swollen but still firm in the centre. Meanwhile warm 60 ml of coconut milk with 50 ml of water, 0.25 tsp of fenugreek seeds, 1 shallot finely sliced, 5 g of ginger cut in fine julienne and 0.25 tsp of salt over a low heat — do not let it boil or it will split.
Tip the hot rice into a bowl, pour over the warm spiced coconut milk and fold gently with a fork so every grain is coated. Cover and leave to absorb for 10 minutes, then return it to the muslin-lined steamer and steam for a further 15 minutes, until glossy, tender and fragrant. Keep covered.