Easy Nasi Dagang With Gulai Daging Recipe
Nasi Dagang is one of the crowd-pleasing dish in Malaysia, originated from Kelantan and Terengganu. The remarkable point of this dish lies in the making of the rice or nasi dagang itself, as it is a combination of glutinous rice with normal white rice, usually soaked for few hours before the rice is cooked. The usual method of cooking nasi dagang is to steam the soaked rice until it is cooked halfway, then the partially cooked rice is incorporated with coconut milk, added little by little to prevent excess fluid that'll cause the nasi dagang to be mushy.
Since glutinous rice is added to cook nasi dagang, you'll expect the rice will be quite sticky, but not too sticky like when you eat cooked glutinous rice (pulut) alone.
The portion of the glutinous rice should be half or lesser than the white rice.
You may need to adjust on the portion between those two different types of rice to suit your preference.
Some of the recipe called for using fragrant instead of normal white rice to cook nasi dagang.
But I personally prefer to use normal white rice for my nasi dagang and the cost is definitely cheaper when we use normal white rice.
I cooked nasi dagang a few days ago and we enjoyed our nasi dagang with gulai daging (beef cooked in curry-like gravy).
For those who are familiar with this dish, you'll know that nasi dagang is best when paired with gulai ikan tongkol and acar timun (cucumber pickle).
But in my version of nasi dagang, I'm going to break the rule and prepare our nasi dagang with gulai daging instead of gulai ikan tongkol.
Actually, the idea of cooking nasi dagang was not listed in my initial cooking plan.
Due to that, I didn't managed to soak the glutinous rice and the white rice.
On the day I cooked nasi dagang was the day that I supposed to record my baking video.
So, preparing nasi dagang for our whole day meal for that day was done frenziedly early in the morning, before I began recording my video.
Since the rice was not soaked, I decided to cook my nasi dagang by using a rice cooker and then transfer the cooked nasi dagang into a steamer for another 30 minutes, until the rice was soft and perfectly cooked.
I found that it is much easier to prepare nasi dagang by using rice cooker than to repeatedly adding coconut milk to the rice until we get the desired rice texture.
It is time consuming, so I am going for the easier method.
EASY NASI DAGANG RECIPE
Cuisine : Malay
Serve : 4-5
Ingredients:
1 1/2 cups of white rice
1 cup of glutinous rice
3/4 cup of coconut cream (I used KARA)
3 1/4 cups of water
1/2 tablespoon of fine salt
1 onion - diced
3 cloves of garlic - chopped
1 inch of ginger - chopped
1 tablespoon of fenugreek (halba)
2 pandan leaves - knotted
2 tablespoons of cooking oil
Methods:
Clean white rice and glutinous rice thoroughly and place in a rice cooker. Add salt, pandan leaves, coconut cream and water into it.
Heat oil in a pan and fry chopped onion, garlic and ginger for 1 or two minutes, until fragrant. Then add fenugreek and fry for another few seconds. Let the spices slightly cool then add in the rice mixture.
Cook nasi dagang as usual. Once the rice is set, fluff the rice with a fork and let sit in the rice cooker for 10 minutes. Check if the rice is perfectly cooked. If you feel the rice kernels are still hard in the middle, especially the glutinous rice, you need to steam until the rice is soft, it should takes about 30 minutes but the longer you steam the rice the longer it can stand before going bad.
#NOTE#
Adjust the amount of water according to the type of rice that you're using. Some of the rice brands require to add 1 and 1/2 cup of water for each cup of rice, while some other brands need 2 cups of water for each cup of rice.
Basically, the portion of water to cook glutinous rice is, add 1 cup of water for every cup of glutinous rice. And the same formula applies when you use fragrant rice.
GULAI DAGING RECIPE
500 grams of beef - cut into bite size
1/2 cup of coconut cream
1 1/2 liters of water
1/4 cup of cooking oil
Salt to taste
Sugar to taste
1 tamarind slice / 1/4 cup of tamarind juice
Ingredients to be blended:
1/2 onion
5 shallots
4 cloves of garlic
1 1/2 inches of ginger
1 1/2 inches of turmeric
3 cm of galangal
2 tablespoons of coriander seeds - soaked 10 minutes
1 tablespoon of fennel seeds - soaked 10 minutes
10 pieces of dried red chilies - boiled and deseeded
Methods:
Heat oil in a pot and add in the blended ingredients. Cook until oil is separating (pecah minyak) and mixture has turned dark orange.
Add in beef, water and salt, cover and let it simmer over low heat until the meat is tender. Add more water if the gravy is too thick and stir occasionally to prevent the bottom part from getting burned.
Lastly, add tamarind slice, coconut cream and add more salt and sugar if necessary.
#NOTES#
Some would prefer adding 4 sekawan (star anise, cardamom, cinnamon and cloves) into their gulai. If you wish to add them, fry the empat sekawan for few seconds then add in the blended ingredients.
Gulai Daging tastes more scrumptious if you add kerisik (coconut paste). If you have kerisik, you can add into the gulai before adding the coconut cream.
ACAR TIMUN RECIPE
Ingredients:
1 cucumber - cut into 3 cm long, thick stick
1 carrot - cut into 3 cm long, thick stick
1 onion - sliced
3 red chilies - sliced thinly
Salt to taste
Sugar to taste
3 to 4 tablespoons of white vinegar
Method:
Combine all the ingredients in a bowl.
Acar timun is preferably to be freshly made and served. So you may need to divide the sliced cucumber, carrot, onion and red chilies into a few batches and only add in sugar, salt and vinegar just before serving.
Always keep acar timun chilled to maintain it's freshness.
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