Monday, October 1, 2012
Blessed with the best beaches in Malaysia that I have ever seen. (sorry I've never been to Sabah yet)
Beautiful islands with white sandy beaches surrounded by crystal clear blue waters that one can see the corals right from the boat. It seems shallow because you can see them, but once you jump it, you might be shocked. LOL.
I have been to Terengganu 5 times before. I love this state. Been to most of the popular spots like Kenyir Lake, Lang Tengah Island , Redang Island, walked around KT town, been to the museum twice and Pasar Payang on every trip :) , 1st 2000-Kuala Terengganu with Uni coursemates, 2nd trip 2001-Redang, 3rd 2002-Lang Tengah, 4th 2003-Kemaman, Kenyir and 5th 2006, East Coast Road Trip
During my 1st trip, my friend a local Terengganu girl, Saik Yann brought us to eat nasi dagang. I have never eaten that before and it was love at first bite for me. The sourish tuna 'curry' and pickled vege was soooo delish! But the star if the meal for me is the rice itself. The rice, perfumed with fenugreek had this weird unfamiliar texture. It's bouncy and chewy. Almost like eating bario rice. It's delicious! The next time I saw nasi dagang in KL, I bought one pack, but to my dismay, it's not what I was looking for. The one I bought is nasi dagang Kelantan which is more curry like and the red specked rice has no bounce. From then I knew, I only love Terengganu's version. I'm loyal, faithful to the one who stole my heart.
On my 5th trip, this time, my hubby and I stopped by Kuala Terengganu for 2 nights on our 8 day East Coast roadtrip. I just had to eat nasi dagang this time, no negotiations! I called my friend and asked her where was the place... and it was at Pantai Batu Buruk and the stall's name is Nasi Dagang Kak Pah. I was lucky that they were almost going to call it a day. Lovely, simply lovely. But my hubby wasn't very appreciative. He still prefers Kelantanese food.
Although there's minimal water in this recipe (the 50ml is not intended for cooking the rice, but diluting the coconut milk only), my outcome is a bit too soft. It should be chewy and bouncy. I blame it on myself that I washed the rice too long at step 4.
So, here's one recipe that I tried, although not 100% satisfied but I'm glad I did try doing it the hard way, LOL.
|this is the colander I used to steam the rice|
Nasi Dagang Terengganu
Nor Zalina's Pondering
400gm fragrant rice (jasmine rice)
100gm glutinous rice
5 shallots, thinly sliced
1 heaped Tbsp thinly julienned ginger
1 Tbsp fenugreek
200ml coconut milk (undiluted)
50ml drinking water (I think can omit)
½ tsp sugar
1. Wash and soak both rice together for 5 hours.
2. Drain rice and place into a colander (you can line the colander with cloth, but I just used it as it is)
3. Steam the rice for 15 minutes and transfer to a big bowl.
4. Wash the rice with clean tap water and drain. Pour the rice back into the colander.
5. Steam for another 10 minutes.
6. Place fenugreek, shallots, ginger, coconut milk, salt and sugar into the big bowl.
7. Pour the hot rice back into the big bowl and toss to combine. Try not to break the rice granules.
8. Steam the rice again for 10 minutes.
9. Let the rice rest for 30 minutes before serving.
10. Serve nasi dagang with tuna curry and pickled vegetables.
*Pickled Vegetables: Refer here. Cut vege into matchsticks instead of ribbons. Change calamansi juice to rice vinegar, and omit the peanuts.
*Tuna Curry~Gulai Ikan Tongkol Terengganu : Refer here (coming this Wednesday)
My microwave oven suggestion
Wash rice and soak for 5 hours, then microwave on high for 5 minutes (lid on). Leave to sit for 5 minutes. Mix in 1/2 cup water(extra) and fenugreek and zap again for another 5 minutes. Mix in everything else (don't omit the 50ml water) and zap for 2 mins. Leave rice for 30 minutes before removing the lid and serve.
I am submitting this to Malaysian Food Fest, Terengganu Month hosted by Lena of Frozen Wings