Nasi dagang

Nasi Dagang is a traditional Malaysian dish that originates from the Kelantan and Terengganu states on the east coast of the Peninsular Malaysia. It is often considered a staple breakfast meal in these regions, but can also be enjoyed at any time of the day.

Overview

Nasi Dagang, which translates to "trader's rice", is a type of coconut milk rice dish. The rice used in Nasi Dagang is a unique mixture of wild and white rice. It is steamed with coconut milk, sliced onions, ginger and fenugreek seeds to give it a distinctive flavor and aroma.

Serving

Nasi Dagang is typically served with a side of fish curry, specifically tuna or mackerel, and a hard-boiled egg. The fish curry is made with a blend of spices including chili, turmeric, lemongrass, and galangal. The dish is often garnished with acar, a type of pickled vegetable relish, and cucumber slices.

Variations

There are several regional variations of Nasi Dagang in Malaysia. The Kelantan version, for example, uses a different type of rice known as "beras dagang" which is a mixture of wild rice and glutinous rice. The Terengganu version, on the other hand, uses jasmine rice and the curry is often sweeter.

Cultural Significance

Nasi Dagang is not only a popular everyday dish, but it is also often served during special occasions and celebrations such as Eid and weddings. It is a symbol of hospitality and is often shared with neighbors and friends.

See Also

• Malaysian cuisine
• Nasi lemak
• Nasi kerabu
• Nasi goreng