GULAI IKAN TONGKOL - TRY MASAK

NASI DAGANG TERENGGANU - CHEF HANILIZA

NASI DAGANG TERENGGANU DAN GULAI IKAN TONGKOL

Oleh: Azie Kitchen

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KAK PAH NASI DAGANG BATU BURUK

NASI DAGANG - RICE COOKER

Nasi Dagang (serves 4)

From Toh Puan Rosita binti Abdullah’s “Kulit Manis – A Taste of Terengganu’s Heritage” as publishedhere

Modified from Annelicious who in turn referenced her recipe from Nor Zalina’s Pondering,Wendyinkk  and Terengganu Tourism with minor changes

Ingredients

• 2 cups Thai jasmine rice (beras)
• 1 cup of  glutinous rice (pulut)
• 5 shallots, thinly sliced (bawang merah)
• 1 thumb sized ginger, thinly julienned (halia)
• 1tbsp fenugreek (halba)
• 2 cups of coconut milk
• 1cup of water
• 1 tsp Salt

Method

1. Wash and soak glutinous rice for 90 mins. Wash and add in jasmine rice, soak both rice together for another 30mins. Drain well with sieve or colander and set aside.
2. Transfer the rice, water and coconut milk into a rice cooker and stir well with wooden spatula under wll incorporated. Set to “rice cooking” mode and start the cooking process.
3. Once the rice is cooked, add in fenugreek, ginger, shallots and toss well to combine.
4. Switch the rice cooker to “keep warm” mode for another 30mins before serving.
5. Serve Nasi dagang with gulai ikan tongkol and acar timun.

VIDEO - NASI DAGANG SEGERA NOXXA

GULAI IKAN TONGKOL

Gulai Ikan Tongkol (serves 4)

From Toh Puan Rosita binti Abdullah’s “Kulit Manis – A Taste of Terengganu’s Heritage” as publishedhere

• 250ml oil

Blended Ingredients

• 50g garlic, peeled (bawang putih)
• 20g ginger (halia)
• 30g galangal (lengkwas)
• 300g shallots, peeled (bawang merah)
• 250g dried chilli paste (chilli boh)

Ground spices

• 4 tablespoons coriander seeds (ketumbar)
• 2 tablespoons fennel seeds (jintan putih)
• 1/2 teaspoon fenugreek (halba)
• 1 teaspoon black pepper (lada hitam)
• 250ml fish stock, strained
• 3cm dried toasted shrimp paste (belacan)
• palm sugar (gula melaka)
• Salt to taste

• Coconut milk from 2 large grated coconuts squeezed with 1.5 litres of water
• Tuna (ikan tongkol) chunks, reserved from making fish stock
• 5 red chillies
• A handful of buah belimbing (belimbing buluh)

Method

Heat oil in a wok over medium heat. Sauté blended ingredients until fragrant. Add ground spices and mix well. Add fish stock, belacan, gula melaka and salt to taste. Leave to simmer. Add coconut milk and bring to boil. Leave to simmer for 15 minutes.

Adjust consistency with hot water if a more diluted gravy is preferred. Add fish and cook until heated through. Add whole chillies and belimbing buluh. 

Remove from heat when chillies and belimbing buluh are cooked.