Dagang Rice with Mackerel Tuna Curry Set
5 hours
1 complete set of Dagang Rice with Mackerel Tuna Curry set
Nasi Dagang is a traditional Malaysian dish beloved in Kelantan and Terengganu areas. It features fragrant rice steamed with coconut milk and a blend of spices, paired with a mackerel tuna curry. These elements capture the essence of Malaysian cuisine with their use of local ingredients and vibrant spice combinations.
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- Dagang Rice
- Mackerel Tuna Curry
- Pickled Vegetables
- Dairy Product
180 ml UHT Banana milk - Fruit
4 sliced (40 g) Watermelon
Nutrition Value in 1 Serving
Calories
593.1 kcal
Carbohydrate
72.3 g
Fat
23.8 g
Protein
22.4 g
- Dagang Rice
- Mackerel Tuna Curry
- Pickled Vegetables
- Dairy Product
180 ml UHT Banana milk - Fruit
4 sliced (40 g) Watermelon
Nutrition Value in 1 Serving
Calories
692.2 kcal
Carbohydrate
89.3 g
Fat
25.0 g
Protein
27.5 g
- Dagang Rice
- Mackerel Tuna Curry
- Pickled Vegetables
- Dairy Product
180 ml UHT Banana milk - Fruit
4 sliced (40 g) Watermelon
Nutrition Value in 1 Serving
Calories
879.6 kcal
Carbohydrate
118.0 g
Fat
28.8 g
Protein
37.1 g
Dagang Rice (for 4pax)
| 100 g | Fragrant rice |
| 25 g | Glutinous rice |
| 1/4 tbsp | Fenugreek seed |
| 1 pc | Pandan leave |
| 1 no | Shallot |
| 1/2 inch | Ginger |
| 1/4 cup | Coconut milk |
| 1/2 tsp | AJI-NO-MOTO® |
| 1/4 tsp | Salt |
- Rinse the fragrant and glutinous rice, soak together in water for at least 4 hours or overnight.
- Drain the soaked rice and transfer it to a steamer with fenugreek seeds and pandan leaves.
- Steam the rice for about 30 minutes or until partially cooked.
- Combine the coconut milk with AJI-NO-MOTO® and salt, then pour the mixture over the steamed rice. Continue steaming the rice until fully cooked.
Mackerel Tuna Curry (for 4pax)
Ingredients A:
| 1.5 liter | Water |
| 4 pcs | Mackerel tuna, 40g each |
| 3 pips | Garlic, sliced |
| 1/2 inch | Galangal, sliced |
| 2 pcs | Dried tamarind |
| 1 tbsp | Cooking oil |
| 1/2 tbsp | Fenugreek |
| 3 pcs | Bird eyes chillies |
| 3 tbsp | Curry spices (rempah gulai) |
| 2 pcs | Dried tamarind |
| Enough | Fish broth, from boiling the fish |
| 1 tbsp | Coconut paste (kerisik) |
| 1/2 cup | Coconut milk |
| 1½ tsp | AJI-NO-MOTO® |
| 2 tbsp | Palm sugar |
| 1 tsp | Salt |
Ingredients B: blend well
| 4 nos | Shallot |
| 4 pips | Garlic |
| 1 inch | Ginger |
| 1/2 inch | Galangal |
| 1 inch | Turmeric |
| 10 pcs | Dried chilies, soak in hot water |
- Boil the mackerel tuna with water, garlic, galangal and dried tamarind until fully cooked. Remove the cooked fish and set the fish broth aside for later use.
- Heat oil, sauté the blended ingredients and curry spices until aromatic.
- Stir in dried tamarind, fish broth, coconut paste and milk, bring to a boil.
- Add the fish pieces and cook over medium heat, season with AJI-NO-MOTO®, palm sugar and salt to taste, and simmer until the gravy thickens.
Pickled Vegetables
| 10 g | Cucumber, julienned |
| 10 g | Pineapple, cut |
| 10 g | Carrot, julienned |
| 1 sachet | Pal-Sweet® Sweetener |
| 1/4 tsp | Salt |
| 1/4 tsp | Vinegar |
| 1 tsp | Lime juice |
| 1/2 no | Shallot, thinly sliced |
| 1/2 pc | Red chili, sliced |
| 1 tsp | Sesame seed |
- Mix all ingredients until well combined.
- Ready to serve.
Dagang Rice (for 5pax)
| 200 g | Fragrant rice |
| 50 g | Glutinous rice |
| 1/2 tbsp | Fenugreek seed |
| 2 pcs | Pandan leaves |
| 2 nos | Shallot |
| 1-inch | Ginger |
| 1/2 cup | Coconut milk |
| 1 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
- Rinse the fragrant and glutinous rice, soak together in water for at least 4 hours or overnight.
- Drain the soaked rice and transfer it to a steamer with fenugreek seeds and pandan leaves.
- Steam the rice for about 30 minutes or until partially cooked.
- Combine the coconut milk with AJI-NO-MOTO® and salt, then pour the mixture over the steamed rice. Continue steaming the rice until fully cooked.
Mackerel Tuna Curry (for 5pax)
Ingredients A:
| 1.5 liter | Water |
| 5 pcs | Mackerel tuna, 60g each |
| 3 pips | Garlic, sliced |
| 1/2 inch | Galangal, sliced |
| 2 pcs | Dried tamarind |
| 1 tbsp | Cooking oil |
| 1/2 tbsp | Fenugreek |
| 3 pcs | Bird eyes chillies |
| 3 tbsp | Curry spices (rempah gulai) |
| 2 pcs | Dried tamarind |
| Enough | Fish broth, from boiling the fish |
| 1 tbsp | Coconut paste (kerisik) |
| 1/2 cup | Coconut milk |
| 1½ tsp | AJI-NO-MOTO® |
| 2 tbsp | Palm sugar |
| 1 tsp | Salt |
Ingredients B: blend well
| 4 nos | Shallot |
| 4 pips | Garlic |
| 1 inch | Ginger |
| 1/2 inch | Galangal |
| 1 inch | Turmeric |
| 10 pcs | Dried chilies, soak in hot water |
- Boil the mackerel tuna with water, garlic, galangal and dried tamarind until fully cooked. Remove the cooked fish and set the fish broth aside for later use.
- Heat oil, sauté the blended ingredients and curry spices until aromatic.
- Stir in dried tamarind, fish broth, coconut paste and milk, bring to a boil.
- Add the fish pieces and cook over medium heat, season with AJI-NO-MOTO®, palm sugar and salt to taste, and simmer until the gravy thickens.
Pickled Vegetables
| 10 g | Cucumber, julienned |
| 10 g | Pineapple, cut |
| 10 g | Carrot, julienned |
| 1 sachet | Pal-Sweet® Sweetener |
| 1/4 tsp | Salt |
| 1/4 tsp | Vinegar |
| 1 tsp | Lime juice |
| 1/2 no | Shallot, thinly sliced |
| 1/2 pc | Red chili, sliced |
| 1 tsp | Sesame seed |
- Mix all ingredients until well combined.
- Ready to serve.
Dagang Rice (for 4pax)
| 200 g | Fragrant rice |
| 50 g | Glutinous rice |
| 1/2 tbsp | Fenugreek seed |
| 2 pcs | Pandan leaves |
| 2 nos | Shallot |
| 1-inch | Ginger |
| 1/2 cup | Coconut milk |
| 1 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
- Rinse the fragrant and glutinous rice, soak together in water for at least 4 hours or overnight.
- Drain the soaked rice and transfer it to a steamer with fenugreek seeds and pandan leaves.
- Steam the rice for about 30 minutes or until partially cooked.
- Combine the coconut milk with AJI-NO-MOTO® and salt, then pour the mixture over the steamed rice. Continue steaming the rice until fully cooked.
Mackerel Tuna Curry (for 4pax)
Ingredients A:
| 1.5 liter | Water |
| 4 pcs | Mackerel tuna, 90g each |
| 3 pips | Garlic, sliced |
| 1/2 inch | Galangal, sliced |
| 2 pcs | Dried tamarind |
| 1 tbsp | Cooking oil |
| 1/2 tbsp | Fenugreek |
| 3 pcs | Bird eyes chillies |
| 3 tbsp | Curry spices (rempah gulai) |
| 2 pcs | Dried tamarind |
| Enough | Fish broth, from boiling the fish |
| 1 tbsp | Coconut paste (kerisik) |
| 1/2 cup | Coconut milk |
| 1½ tsp | AJI-NO-MOTO® |
| 2 tbsp | Palm sugar |
| 1 tsp | Salt |
Ingredients B: blend well
| 4 nos | Shallot |
| 4 pips | Garlic |
| 1 inch | Ginger |
| 1/2 inch | Galangal |
| 1 inch | Turmeric |
| 10 pcs | Dried chilies, soak in hot water |
- Boil the mackerel tuna with water, garlic, galangal and dried tamarind until fully cooked. Remove the cooked fish and set the fish broth aside for later use.
- Heat oil, sauté the blended ingredients and curry spices until aromatic.
- Stir in dried tamarind, fish broth, coconut paste and milk, bring to a boil.
- Add the fish pieces and cook over medium heat, season with AJI-NO-MOTO®, palm sugar and salt to taste, and simmer until the gravy thickens.
Pickled Vegetables
| 10 g | Cucumber, julienned |
| 10 g | Pineapple, cut |
| 10 g | Carrot, julienned |
| 1 sachet | Pal-Sweet® Sweetener |
| 1/4 tsp | Salt |
| 1/4 tsp | Vinegar |
| 1 tsp | Lime juice |
| 1/2 no | Shallot, thinly sliced |
| 1/2 pc | Red chili, sliced |
| 1 tsp | Sesame seed |
- Mix all ingredients until well combined.
- Ready to serve.
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