Lazy Nasi Dagang Acah Atas Tol

Note 1: Inspired by <https://www.tiffinbiru.com/2017/04/resipi-nasi-dagang-terengganu.html>

Note 2: Any recipe for Nasi Dagang usually calls for a preparation 'one-day ahead'. So, please be prepared.

Note 3: I don't have rempah masak and rempah gulai cap rose. So, I replaced with equal tablespoon of rempah kari daging Adabi.

Note 4: Best served hot and with hard-boiled egg.

Part A

Nasi Dagang (5-6 people portion)

2 cups fragrant rice
1 cup glutinous rice

1 pandan leaf

2 cups coconut milk (or 1 cup coconut cream + 1 cup water)

1 tsp salt

4 small red rose onion

1 inch ginger

1 tsp halba (or fenugreek seeds)

1. Mix fragrant rice and glutinous rice well. Soak in water for at least 8 hours, or best, one full night.

2. Steam rice with pandan leaf for 20 minutes.

3. Julienne onion and ginger.

4. Take out the rice from the steamer into a container. Mix half-steamed rice with onion, ginger, halba, salt, and half of the coconut milk. Stir until well combined. Leave for a while (around 5-10 minutes) for the liquid to be absorbed.

5. Continue steaming the rice for another 20 minutes.

6. Take out the rice from the steamer again into a container. Mix the rice with the remaining coconut milk. Adjust with additional water, where needed (if the rice mixture were still too hard). Stir until well combined. Leave for a while (around 5-10 minutes) for the liquid to be absorbed.

7. Continue steaming the rice for another 20 minutes, or until well cooked and no more white and tough at the centre.

Part B

Gulai Ikan Tongkol (2-3 people portion)

(A)1 medium ikan tongkol (or tuna fish)

(A)3 cloves garlic, smashed

(A)1 inch ginger, sliced and smashed

(A)1/2 inch galangal (omitted)

(A)3 pcs daun limau purut

(A)3 pcs asam gelugor / asam keping

(A)1-2 tsp coarse salt

(A)Water

(B)8 small red rose onion

(B)2 cloves garlic

(B)1/2 inch ginger

(B)1 inch turmeric (omitted)

(B)3 slices galangal (omitted)

(B)A bit of belacan (omitted)

(B)1 tbsp rempah masak cap rose

(B)1 tbsp rempah gulai cap rose

1 large onion, finely sliced

1 clove garlic (omitted)

1/2 tsp halba (or fenugreek seeds)

1/4 tsp jintan manis (or fennel seeds)

2 tbsp cili blend

1 tbsp gula melaka

1 cup coconut milk (or 1-2 tbsp coconut cream diluted with water)

5 pcs cili padi

1. Combine part A in one pot. Boil under low-medium fire in 40 min to 1 hour. Once done, take out the asam gelugor / asam keping.

2. Finely blend part B. Set aside.

3. In a pot or wok for gulai, sautee onion, halba and jintan manis until aromatic and translucent.

4. Add in cili blend and sautee for a while until a little dry and 'pecah minyak' (meaning mixture is light and not wet with liquid).

5. Add in part B. Sautee for a while until a little dry and 'pecah minyak' too.

6. Add in part A, gula melaka, and coconut milk into the sautee pot. Let simmer under medium fire for a while. Add in cili padi near the end. Simmer under low fire and season with extra salt and sugar if needed.

Part C

Acar Mentah (2 people portion)

 

1 cucumber, peeled, cored and sliced (have to remove core from the acar) 

1/2 carrot, peeled and sliced

1/2 small red rose onion, sliced thinly

1/2 red large chili, sliced thinly

4 tbsp white vinegar

1/2-1 tbsp sugar

1/4-1/2 tsp salt

1. Combine everything in a bowl. Season with sugar and salt.

2. Best prepared 1-2 hours before so that it could pickle nicely. Can keep in fridge or normal room temperature.

3. Cannot keep for more than a day. It will either be too sour or spoilt.