Nasi Dagang

🛒 Ingredients

• Mixed Rice (white and glutinous red) 100 g · 350 kcal
• Coconut Milk 100 g · 230 kcal
• Tongkol Fish (or other firm white fish) 100 g · 100 kcal
• Shallots 20 g · 14 kcal
• Ginger 10 g · 8 kcal
• Garlic 5 g · 7 kcal
• Galangal 5 g · 4 kcal
• Turmeric (fresh) 5 g · 4 kcal
• Dried Chilies 5 g · 16 kcal
• Fenugreek Seeds 1 g · 3 kcal
• Lemongrass 5 g · 5 kcal
• Asam Keping (dried sour garcinia slices) 2 g · 1 kcal
• Cooking Oil 5 g · 45 kcal
• Cucumber 50 g · 8 kcal
• Carrot 20 g · 8 kcal
• Red Chili (fresh) 5 g · 2 kcal

👨‍🍳 Instructions

1. Rinse mixed rice thoroughly and soak overnight or for at least 4 hours; drain well before cooking.
2. In a steamer, combine the drained rice with sliced shallots, ginger, fenugreek seeds, and a pinch of salt. Steam for 15 minutes.
3. Remove the rice from the steamer, add coconut milk, stir well, and return to steam for another 20-30 minutes until fully cooked and fluffy.
4. For Gulai Ikan Tongkol: Blend shallots, garlic, ginger, galangal, fresh turmeric, and dried chilies to a smooth paste.
5. Heat cooking oil in a pot, sauté the spice paste until fragrant. Add lemongrass, asam keping, fish, and coconut milk.
6. Bring to a simmer, season with salt and sugar, and cook gently until the fish is cooked through and the curry has thickened slightly. Set aside.
7. For Acar Timun: Slice cucumber and carrots into thin matchsticks, and finely slice fresh red chilies.
8. Combine the sliced vegetables and chilies with a mixture of vinegar, a pinch of salt, and a pinch of sugar. Let it sit for at least 15 minutes to pickle.
9. Serve the fluffy Nasi Dagang rice warm, topped with a generous portion of Gulai Ikan Tongkol and a side of Acar Timun.