Nasi Dagang

Nasi Dagang is a rice speciality of Terengganu. The Dish is made by cooking Siamese fragrant rice and glutinous rice together, to which is then added coconut cream once it is cooked. It is eaten with it's own specially made side dishes of tuna curry and a light vegetable pickle. Simplicity is its essence.
Ingredients: 300g nasi dagang rice or substitute with 200g good grade Siamese fragrant rice mixed with 100g glutinous rice 1 grated coconut to extract 3/4 cup thick coconut milk 3/4 cup thin coconut milk 1/4 tsp fenugreek seeds ( halba ) 2 cloves garlic, sliced finely 3 shallots, sliced finely 2cm young ginger, sliced finely 1/2 tsp salt Method: Wash rice well and soak for five to six hours. Drain well, then steam rice for 20 to 25 minutes or until half-cooked. Stir in thin coconut milk and continue steaming for 15 minutes until rice is nearly cooked. Combine thick coconut milk, shallots, garlic, ginger, fenugreek and salt. Stir into the cooked rice then steam once more for 10 to 15 minutes or until rice is properly cooked. Serve rice with tuna curry fish.