|Course||Main course, usually for breakfast|
|Place of origin||Malaysia|
|Region or state||Southern Thailand, East Coast of Peninsular Malaysia (Kelantan and Terengganu), Riau Islands (Natuna & Anambas)|
|Created by||Malaysian Malay|
|Serving temperature||Hot or room temperature|
|Main ingredients||Rice cooked in coconut milk served with Malay fish, chicken and prawn curry|
It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia (Terengganu, Kelantan, parts of Pahang and eastern Johor), southern Thai Malay provinces of Pattani, Yala and Narathiwat and across the Indonesian border in Natuna and Anambas, Riau Islands. The most famous nasi dagang comes from Tumpat in Kelantan and Kampung Ladang in Kuala Terengganu.
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, lemongrass 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.
Kelapa Parut 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.
Telur pindang, herb-boiled eggs, commonly paired with Nasi dagang among the Malay community in Thailand (Yala, Narathiwat and Pattani).
Smoked fish cooked with spicy and creamy gravy, a side dish usually being accompanied with Nasi Dagang in Natuna and Anambas Islands, Indonesia.
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.
Outside the Malaysian border, it is a staple breakfast in the deep south of Thailand (Pattani, Yala and Narathiwat), the nasi dagang of southern Thailand features a closer version with the special rice used in Kelantan. While across the South China Sea, the Nasi dagang in Natuna & Anambas attributed a similar gurai (gravy) with the Terangganese version of the rice, although the rice for the Natuna-Anambas version of Nasi Dagang was cooked with coconut milk.
terengganu nasi dagang.