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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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Contributors: Prab R. Tumpati, MD