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Nasi Dagang Shah Alam style..

A lot of my friend was asking for this recipe.... so here it goes.

Do take note that this is purely MY version of Nasi Dage.... it may not be as authentic as your mom's nasi dagang, so only constructive comments are welcome here... hahahhaa

Rozain, this is for you :D

* I don't use specific measurement, because I don't know how..... My cooking style is the 'campak-campak' style...

Nasi

I normally use half pack of that usual 1kg pack that my in laws always gave me. This can cater for at least 4-5 pax. Wash the rice before you soak in water overnight.

First kukus - Drain the water and kukus all the rice, for about 10-15 mins.

Remove from kukus pan. Then pour half pack santan (add 1/4 cup of water to the santan). Mix well and ensure the rice is thoroughly covered with santan. Yes, Santan = Coconut Milk. :D

Second kukus - Kukus rice with santan for 10-15 mins.

Remove from kukus pan and pour santan again (repeat first step above). Add bawang merah & ginger (sliced thinly). I normally used around 3-4 shallots and 1" ginger.

Third kukus - Kukus rice, santan, shallots and ginger for 10-15 mins.

Remove from kukus pan and pour santan again (repeat step above). Add halba to the rice & santan. I normally used around 1/2 tsp of halba.

Last round of kukus - Kukus for another 15 mins or so. The rice is ready to be served with Kuah Nasi Dage, if it is thoroughly kukus.

Kuah Nasi Dagang (Ikan Tongkol)

I normally used 2 medium size ikan tongkol. I always asked the pakcik at the pasar to clean and cut it for me.... because I suck at cleaning fish.... hahhaha. If I had to do it myself, I'll cut off the head and leave only the body (and Nik will be upset because he loves fish head in his kuah nasi dagang...)

Anyway, put the sliced ikan tongkol, add half of gula melaka (the round shape, thinly sized gula melaka) to the ikan, add water to fully cover the fish, 3-4 asam keping and salt, to taste. I usually rebus / slow cook the ikan for 3-4 days (i heat up the ikan 2x a day, morning and night, about 10-15 mins each time). Don't ask me why, but this is what my MIL/SIL taught me. If you are planning to serve your Nasi Dagang on Saturday, make sure you start with the rebusan activity on Monday/Tuesday. Add half gula melaka and 2 more asam keping on 2nd day.

On the final day, prepare ingredients as if you are cooking fish curry (minus all the spices). I used garlic (2-3 bulbs), shallots (4-5), half inch lengkuas (ketuk till it crush). Tumis as usual, add rempah kari (I used Adabi Serbuk Kari for ketam/udang). Tumis till the rempah fully cooked.

Add 2-3 tbsp santan. Cook for 5-10 mins, then add the kuah rebusan and ikan tongkol. Add gula melaka, garam to taste. Sliced 3-4 fresh green chillis. Cook for another 10 mins because the ikan and the air rebusan were already cooked. Some people do put thickly sliced cucumber in the gravy....

Voilaa....... if you serve the kuah the next day, the taste will be much better.



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