Whenever we travelled to Kelantan, Malaysia, the one local food which we will never miss is their 'Nasi Dagang'. A rice served most commonly with fish curry [Curry Ikan Tongkol], fresh vegetables [ulam] and fish crackers [keropok ikan]. My hubby will buy this special rice called 'beras lembut' [soft rice] which has a brownish tinge that is the original rice used to cook Nasi Dagang.
My pantry always has this special rice and I can cook it whenever I want to. There are of course many versions of cooking this aromatic rice but I try to stick to the easiest without coconut milk being use. This time, I am cooking it with natural yoghurt. The one main ingredient is the fenugreek. Without it, it is not Nasi Dagang. The rice is aromatic and flavourful. I am cooking a prawn curry with some vegetables [Prawn Curry With Vegetables] to serve with this rice.
|Fry rice with shallots, ginger and fenugreek|
150 gm Kelantan Nasi Dagang - beras lembut - washed and drain. Set aside
2 shallots - sliced thinly
1 cm piece ginger - shredded
1 tsp fenugreek
1cup water or enough to cook rice [rice may need less water]
2 tbsp yoghurt
1/2 tsp salt
- Heat oil in wok to saute shallots and ginger until aromatic. Add in fenugreek and rice. Stir fry to mix well. Add in salt.
- Transfer fried rice to rice cooker and water together with yoghurt to cook or steam rice in steaming tray for 25-30 minutes. Leave for 10 minutes before fluffing up to serve with curry and any vegetables preferred.
- Keep rice warm until serving time.