EZ Kelantan's Nasi Dagang

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

Ingredients

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

1. Heat oil in wok to saute shallots and ginger until aromatic.  Add in fenugreek and rice.  Stir fry to mix well.  Add in salt.
2. 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.
3. Keep rice warm until serving time.