East Coast Traders' Rice Recipe - Nasi Dagang

RECIPES OF MALAYSIA

A very traditional and popular meal of the east coast states of peninsula Malaysia. It is glutinous rice, pinkish white, cooked in coconut milk. The rice is usually eaten with its favorite accompaniment, Ikan Tongkol (Tuna) Curry; a special sweet coconut gravied curry.

Ingredients :

400 g

6 - 8 pieces

250 ml

1/2 tsp

1 !/2 cm

1 1/2 tsp

3 stalks

Red glutinous rice

Screwpine leaves ( pandanus leaves or daun pandan )

Thick coconut milk

Fenugreek seeds

Fresh ginger, finely shredded

Salt

Shallots, sliced thinly.

Method :

Prepare the red glutinous rice overnight by soaking in water for approx. 4 hours.
Drain, cover with water again and rub with your finger. Repeat this at least twice.
Place the glutinous rice in a large bowl with water to cover by approx. 8 cm.
Line a steaming basket with tea towel or muslin and place the screwpine leaves, cutting to fit the steamer, so that it covers the tea towel completely.
Transfer the the glutinous and spread evenly over the leaves.
Place steamer over rapidly boiling water and allow to steam for approx. 30 minutes.
Combine salt and coconut milk in a bowl.
Transfer the steamed glutinous rice into the bowl and stir well (discard the screwpine leaves) until all the coconut milk has been absorbed.
Stir in the fenugreek seeds, ginger and shallots.
Spread the glutinous over the tea towel in the steamer and cook for another 30 minutes.
Remove steamer from heat and transfer rice onto a serving dish.

Asian Melting Pot

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Note: A special red glutinous rice, available on the east coast of Peninsula Malaysia, is normally used for this dish. If this is not available, use 200g long grain rice plus 200g white glutinous rice and omit the 'soaking' step (rinse and steam immediately).