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Rice dish with tuna and coconut milk

Nasi dagang with tuna and coconut milk

Main dishes

Steamed rice with coconut milk and fenugreek, served with a spicy tuna curry: the recipe for nasi dagang, a specialty of the east coast of Malaysia.

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Recipe from Putera Luqman Tunku Andre, Rulwarih, Bennylin and 1 other contributors, adapted by Recette de cuisine · · updated on

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Nasi dagang is a traditional breakfast dish from the east coast of Malaysia. It consists of rice, soaked and then steamed with coconut milk, served with a spicy tuna curry made with chili peppers, ginger, and spices.

Ingredients and directions

  • Prep time30 min
  • Cook time1 hr
  • Resting5 hr
  • Total6 hr 30 min
  • DifficultyMedium
  • Cooking methodSteam

Ingredients

8 people

rice

  • $2.91
  • $8.61
  • $1.65
  • $0.11
  • $0.06

tuna curry

  • $6.68
  • $4.59
  • $2.47
  • $0.71
  • $0.01
  • $0.35
  • $0.48
  • $0.48
  • $0.34
  • $0.06

Directions

  1. Soak the rice for 5 hours.
  2. Drain the liquid and place it in the steamer.
  3. Garnish with fenugreek, shallots, and ginger. ≈ 2 min
  4. Pour the in and mix until the rice is evenly coated. ≈ 4 min
  5. Cook the rice using the steamer until it is cooked.
  6. Cut and clean the tuna. ≈ 8 min
  7. Mix it with salt and dried tamarind. ≈ 4 min
  8. Steam it for 10 minutes.
  9. Combine the dried chili peppers, shallots, garlic, and ginger (preparation A). ≈ 4 min
  10. Heat a small amount of oil in a saucepan.
  11. Mix the ingredients in preparation A until they form a paste.
  12. Add the cilantro, turmeric, cumin, and ginger. ≈ 3 min
  13. Pour in the coconut milk. ≈ 3 min
  14. Bring to a boil, then add the tuna, salt, sugar, and small chili peppers.
  15. Cook until the sauce thickens.

Equipment

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Before you start

Ingredients

  • 1 kg of special rice for nasi dagang (a sticky rice dish)
  • 1.5 liters of coconut milk (from 2 coconuts)
  • 10 shallots
  • 6 cm of ginger
  • 1 teaspoon of fenugreek
  • salt
  • 1 kg of tuna (bonito)
  • 800 ml of coconut milk (from about 1.5 coconuts)
  • 15 dried hot peppers
  • 15 shallots
  • 8 cloves of garlic
  • 3 cm of ginger
  • 10 small, very spicy chili peppers, crushed
  • 4 cm of ginger, finely chopped
  • 1 tablespoon of powdered sugar
  • 1 teaspoon of dried cilantro
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of ground cumin
  • 3 pieces of dried, tart tamarind
  • cooking oil
  • salt

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