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Nasi da gang's origin is also from India,Arab and Indonesia during the trading days hence its called Nasi Dagang.
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{{Short description|Malaysian rice dish from Terengganu and Kelantan}}
{{Use dmy dates|date=July 2014}}
{{Use dmy dates|date=July 2014}}
{{Infobox prepared food
{{Infobox prepared food
| name = Nasi dagang
| name = Nasi dagang <br/> {{Script/Arabic|ناسي داڬڠ}}
| image = Mak ngah nasi dagang.jpg
| image = Mak ngah nasi dagang.jpg
| caption = Nasi dagang from [[Terengganu]].
| caption = Nasi dagang from [[Terengganu]].
| alternate_name =
| alternate_name =
| country = [[Malaysia]]
| country = [[Malaysia]]
| region = [[Southern Thailand]], [[Peninsular Malaysia#Other features|East Coast of Peninsular Malaysia]] ([[Kelantan]] and [[Terengganu]]),<ref>{{cite web|url=http://www.jkkn.gov.my/pemetaanbudaya/2016/12/12/5308/|title= Nasi Dagang|publisher=[[National Department for Culture and Arts|JKKN]]|year=2016|accessdate=8 December 2017}}</ref> [[Riau Islands]] ([[Natuna]] & [[Anambas]])
| region = [[Peninsular Malaysia#Other features|East Coast of Peninsular Malaysia]] ([[Terengganu]]<ref>{{cite web|url=http://www.jkkn.gov.my/pemetaanbudaya/2016/12/12/5308/|title= Nasi Dagang|lang=Ms|publisher=[[National Department for Culture and Arts|JKKN]] at [[Wayback Machine]]|year=2016|archive-url= https://web.archive.org/web/20170907122714/http://www.jkkn.gov.my/pemetaanbudaya/2016/12/12/5308/|access-date=8 December 2017|archive-date= 7 September 2017}}</ref> and [[Kelantan]]) (originally), [[Southern Thailand]] and [[Riau Islands]], [[Indonesia]] ([[Natuna]] and [[Anambas]])
| creator = [[Malaysian Malay]]
| creator = [[Terengganuan Malay people|Terengganuan Malay]]
| course = Main course, usually for breakfast
| course = Main course, usually for [[breakfast]]
| served = Hot or room temperature
| served = Hot or room temperature
| main_ingredient = [[coconut rice|Rice cooked in]] [[coconut milk]] served with Malay fish, chicken and prawn curry
| main_ingredient = [[coconut rice|Rice cooked in]] [[coconut milk]] served with Malay fish, chicken and prawn curry
| variations =
| variations =
| calories =
| calories =
| other =
| other =
}}
}}


'''''Nasi dagang''''' ([[Jawi script|Jawi]]: '''ناسي داڬڠ''', "Trader's Rice") is a [[Malaysian cuisine|Malaysian]] dish consisting of rice steamed in [[coconut milk]], fish [[curry]] and extra ingredients such as [[pickled]] cucumber and carrots.<ref>{{cite web|url=http://www.tourism.terengganu.gov.my/eterengganu/index.php?option=com_content&view=article&id=199%3Anasi-dagang&catid=46%3Aculinary&Itemid=255&lang=en|title= Nasi Dagang|publisher=Tourism Terengganu |year=2013 |accessdate=2 December 2017}}</ref>Its origin is from during the trading days from many country which involves India, Arab and Indonesia.
'''''Nasi dagang''''' ([[Jawi script|Jawi]]: {{Script/Arabic|ناسي داڬڠ}}, {{lit|trader's rice}}) is a [[Malaysian cuisine|Malaysian]] dish consisting of rice steamed in [[coconut milk]], fish [[curry]] and extra ingredients such as [[pickled]] cucumber and carrots.<ref>{{cite web|url=http://www.tourism.terengganu.gov.my/eterengganu/index.php?option=com_content&view=article&id=199%3Anasi-dagang&catid=46%3Aculinary&Itemid=255&lang=en|title= Nasi Dagang|publisher=Tourism Terengganu at [[Wayback Machine]]|year=2013 |archive-url= https://web.archive.org/web/20171203154222/http://www.tourism.terengganu.gov.my/eterengganu/index.php?option=com_content&view=article&id=199%3Anasi-dagang&catid=46%3Aculinary&Itemid=255&lang=en|access-date=3 December 2017|archive-date= 3 December 2017}}</ref>


It is a well-known breakfast food in the states on the [[Peninsular Malaysia#Other features|East Coast of Peninsular Malaysia]] ([[Terengganu]], [[Kelantan]], parts of [[Pahang]] and eastern [[Johor]]), [[Southern Thailand|southern Thai]] Malay provinces of [[Pattani Province|Pattani]], [[Yala Province|Yala]] and [[Narathiwat Province|Narathiwat]] and across the Indonesian border in [[Natuna]]<ref>{{cite web|url=https://natunaterkini.com/yuk-coba-ragam-kuliner-dari-natuna/11/06/2019/|title= Yuk Coba Ragam Kuliner Dari Natuna|publisher=natunaterkini.com|year=2019|accessdate=23 November 2019}}</ref><ref>{{cite web|url=https://fajaraya.com/8-makanan-khas-pulau-natuna/|title= 8 Makanan Khas Pulau Natuna|publisher=Fajaraya|year=2019|accessdate=23 November 2019}}</ref> and [[Anambas]],<ref>{{cite web|url=https://travel.tempo.co/read/1053691/kuliner-pilihan-ragam-menu-sarapan-di-kepulauan-anambas|title= Kuliner Pilihan: Ragam Menu Sarapan di Kepulauan Anambas|publisher=Tempo|year=2018|accessdate=23 November 2019}}</ref> [[Riau Islands]]. The most famous nasi dagang comes from Tumpat in Kelantan and Kampung Ladang in Kuala Terengganu.
It is a [[breakfast]] food in the states on the [[Peninsular Malaysia#Other features|East Coast of Peninsular Malaysia]] ([[Terengganu]], [[Kelantan]], parts of [[Pahang]] and eastern [[Johor]]), [[Southern Thailand|southern Thai]] Malay provinces of [[Pattani Province|Pattani]], [[Yala Province|Yala]] and [[Narathiwat Province|Narathiwat]] and across the Indonesian border in [[Natuna]]<ref>{{cite web|url=https://natunaterkini.com/yuk-coba-ragam-kuliner-dari-natuna/11/06/2019/|title= Yuk Coba Ragam Kuliner Dari Natuna|publisher=natunaterkini.com|year=2019|access-date=23 November 2019}}</ref><ref>{{cite web|url=https://fajaraya.com/8-makanan-khas-pulau-natuna/|title= 8 Makanan Khas Pulau Natuna|publisher=Fajaraya|year=2019|access-date=23 November 2019}}</ref> and [[Anambas]],<ref>{{cite web|url=https://travel.tempo.co/read/1053691/kuliner-pilihan-ragam-menu-sarapan-di-kepulauan-anambas|title= Kuliner Pilihan: Ragam Menu Sarapan di Kepulauan Anambas|publisher=Tempo|year=2018|access-date=23 November 2019}}</ref> [[Riau Islands]].


==Ingredients==
==Ingredients==
[[File:Nasi Dagang PSU.jpg|thumb|Nasi Dagang as served in [[Prince of Songkla University]] in Pattani, Thailand. The Patani-Malay styled Nasi Dagang is commonly served with [[Telur pindang]].]]
[[File:Nasi Dagang PSU.jpg|thumb|Nasi Dagang as served in [[Prince of Songkla University]] in Pattani, Thailand. The Patani-Malay styled Nasi Dagang is commonly served with [[Telur pindang]].]]


===Nasi (Rice)===
===Nasi (rice)===


The combination of [[fenugreek]] seeds and coconut milk gives nasi dagang its unique flavour and fragrance. The rice may first be soaked in water for several hours to soften it. It is then mixed with thick [[coconut milk]], sliced [[shallots]], [[Cymbopogon|lemongrass]] and fenugreek seeds. The rice is steamed until cooked. It may also be steamed twice, where more coconut milk is added when it is half-cooked. Then the rice is steamed again until cooked. This method ensures a more creamy finish to the rice.
The combination of [[fenugreek]] seeds and coconut milk gives nasi dagang its flavour and fragrance. The rice may first be soaked in water for several hours to soften it. It is then mixed with thick [[coconut milk]], sliced [[shallots]], [[Cymbopogon|lemongrass]] and fenugreek seeds. The rice is steamed until cooked. It may also be steamed twice, where more coconut milk is added when it is half-cooked. Then the rice is steamed again until cooked. This method ensures a more creamy finish to the rice.


===Kari Ikan (Fish Curry)===
===Kari ikan (fish curry)===


This accompanying dish is only specially prepared for nasi dagang and is sometimes locally called ''[[gulai]] darat''.
This accompanying dish is only specially prepared for nasi dagang and is sometimes locally called ''[[gulai]] darat''.
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This curry the fish is cooked in is not an Indian-style curry powder but a [[Malay curry|Malay-style curry]], i.e., coconut milk mixed with traditional Malay spices such as lemon grass, [[galangal]], chilli paste, and turmeric.
This curry the fish is cooked in is not an Indian-style curry powder but a [[Malay curry|Malay-style curry]], i.e., coconut milk mixed with traditional Malay spices such as lemon grass, [[galangal]], chilli paste, and turmeric.


Tuna is the standard choice of fish but other fish can be used as well, such as ''[[Scomberomorus|tenggiri]]''.<ref>[https://books.google.com/books?id=RNxMSWhSP70C&pg=PA283&dq=%22nasi+dagang%22+tenggiri&hl=en&sa=X&ei=ep4OUf7gFozPrQea1IHICA&ved=0CDMQ6AEwAA#v=onepage&q=%22nasi%20dagang%22%20tenggiri&f=false Growing Up in Trengganu, By Awang Goneng]</ref> Chicken and prawns are also used sometimes; however, the ''gulai darat'' is prepared slightly differently.
Tuna is the standard choice of fish but other fish can be used as well, such as ''[[Scomberomorus|tenggiri]]''.<ref>[https://books.google.com/books?id=RNxMSWhSP70C&dq=%22nasi+dagang%22+tenggiri&pg=PA283 Growing Up in Trengganu, By Awang Goneng]</ref> Chicken and prawns are also used sometimes; however, the ''gulai darat'' is prepared slightly differently.


===Kelapa Goreng (Fried Coconut)===
===Kelapa goreng (fried coconut)===


Kelapa Parut is freshly shaved, mixed with sliced shallots and fried until golden brown.
Kelapa Parut is freshly shaved, mixed with sliced shallots and fried until golden brown.
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[[Telur pindang]], herb-boiled eggs, commonly paired with Nasi dagang among the Malay community in Thailand (Yala, Narathiwat and Pattani).
[[Telur pindang]], herb-boiled eggs, commonly paired with Nasi dagang among the Malay community in Thailand (Yala, Narathiwat and Pattani).


===Gulai Lemak Ikan Salai===
===Gulai lemak ikan salai===


[[Smoked meat|Smoked fish]] cooked with spicy and creamy gravy, a side dish usually being accompanied with Nasi Dagang in Natuna and Anambas Islands, Indonesia.
[[Smoked meat|Smoked fish]] cooked with spicy and creamy gravy, a side dish usually being accompanied with Nasi Dagang in Natuna and Anambas Islands, Indonesia.
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The Terengganu version uses the normal white rice, while the Kelantanese variety uses a type of rice locally called 'beras nasi dagang', which is a type of wild rice that has a light purple colour and a little glutinous.<ref name="LonelyPlanetI">{{cite book|author1=Tan Su-Lyn|title=Malaysia & Singapore|date=2003|publisher=Lonely Planet|isbn=9781740593700|page=149|url=https://books.google.com/books?id=_MkeiYC5g2kC&q=terengganu+%22nasi+dagang%22&pg=PA149|language=en}}</ref> The Terengganuan version is also much simpler, eaten only with the fish curry (sometimes with ''[[averrhoa bilimbi|belimbing buluh]]'' added) and pickles.<ref name="LonelyPlanetII">{{cite book|last1=Richmond|first1=Simon|last2=Harper|first2=Damian|title=Malaysia, Singapore & Brunei.|date=2007|publisher=Lonely Planet|isbn=9781740597081|page=[https://archive.org/details/isbn_9781740597081/page/302 302]|url=https://archive.org/details/isbn_9781740597081|url-access=registration|quote=terengganu nasi dagang.|language=en}}</ref>
The Terengganu version uses the normal white rice, while the Kelantanese variety uses a type of rice locally called 'beras nasi dagang', which is a type of wild rice that has a light purple colour and a little glutinous.<ref name="LonelyPlanetI">{{cite book|author1=Tan Su-Lyn|title=Malaysia & Singapore|date=2003|publisher=Lonely Planet|isbn=9781740593700|page=149|url=https://books.google.com/books?id=_MkeiYC5g2kC&q=terengganu+%22nasi+dagang%22&pg=PA149|language=en}}</ref> The Terengganuan version is also much simpler, eaten only with the fish curry (sometimes with ''[[averrhoa bilimbi|belimbing buluh]]'' added) and pickles.<ref name="LonelyPlanetII">{{cite book|last1=Richmond|first1=Simon|last2=Harper|first2=Damian|title=Malaysia, Singapore & Brunei.|date=2007|publisher=Lonely Planet|isbn=9781740597081|page=[https://archive.org/details/isbn_9781740597081/page/302 302]|url=https://archive.org/details/isbn_9781740597081|url-access=registration|quote=terengganu nasi dagang.|language=en}}</ref>


Outside the Malaysian border, it is a staple breakfast in the deep south of Thailand (Pattani, Yala and Narathiwat), the nasi dagang of southern Thailand features both Kelantanese (red) and Terengganese (white) version of the dish. While across the South China Sea, the Nasi dagang in [[Natuna]] & [[Anambas]] attributed a similar ''gurai'' (gravy) with the Terangganese version of the rice, although the rice for the Natuna-Anambas version of Nasi Dagang was cooked with coconut milk, closely related to [[Nasi Lemak]].
Outside the Malaysian border, it is a staple breakfast in the deep south of Thailand (Pattani, Yala and Narathiwat), the nasi dagang of southern Thailand features both Kelantanese (red) and Terengganuan (white) version of the dish. While across the South China Sea, the Nasi dagang in [[Natuna]] and [[Anambas]] attributed a similar ''gurai'' (gravy) with the Terangganese version of the rice, although the rice for the Natuna-Anambas version of Nasi Dagang was cooked with coconut milk, closely related to [[Nasi Lemak]].


==See also==
==See also==
{{portal|Food}}
{{portal|Food|Malaysia}}
* [[List of rice dishes]]
* [[List of rice dishes]]
* [[Nasi kerabu]]
* [[Nasi kerabu]]
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{{Malaysian cuisine}}
{{Malaysian cuisine}}
{{Rice dishes}}
{{Rice dishes}}
{{Thai cuisine}}


{{DEFAULTSORT:Nasi Dagang}}
{{DEFAULTSORT:Nasi Dagang}}
[[Category:Malay cuisine]]
[[Category:Malay cuisine]]
[[Category:Malaysian rice dishes]]
[[Category:Malaysian rice dishes]]
[[Category:Indonesian rice dishes]]
[[Category:Thai rice dishes]]

Latest revision as of 03:11, 26 November 2024

Nasi dagang
ناسي داڬڠ‎
Nasi dagang from Terengganu.
CourseMain course, usually for breakfast
Place of originMalaysia
Region or stateEast Coast of Peninsular Malaysia (Terengganu[1] and Kelantan) (originally), Southern Thailand and Riau Islands, Indonesia (Natuna and Anambas)
Created byTerengganuan Malay
Serving temperatureHot or room temperature
Main ingredientsRice cooked in coconut milk served with Malay fish, chicken and prawn curry

Nasi dagang (Jawi: ناسي داڬڠ‎, lit. 'trader's rice') is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots.[2]

It is a breakfast food in the states on the East Coast of Peninsular Malaysia (Terengganu, Kelantan, parts of Pahang and eastern Johor), southern Thai Malay provinces of Pattani, Yala and Narathiwat and across the Indonesian border in Natuna[3][4] and Anambas,[5] Riau Islands.

Ingredients

[edit]
Nasi Dagang as served in Prince of Songkla University in Pattani, Thailand. The Patani-Malay styled Nasi Dagang is commonly served with Telur pindang.

Nasi (rice)

[edit]

The combination of fenugreek seeds and coconut milk gives nasi dagang its flavour and fragrance. The rice may first be soaked in water for several hours to soften it. It is then mixed with thick coconut milk, sliced shallots, lemongrass and fenugreek seeds. The rice is steamed until cooked. It may also be steamed twice, where more coconut milk is added when it is half-cooked. Then the rice is steamed again until cooked. This method ensures a more creamy finish to the rice.

Kari ikan (fish curry)

[edit]

This accompanying dish is only specially prepared for nasi dagang and is sometimes locally called gulai darat.

This curry the fish is cooked in is not an Indian-style curry powder but a Malay-style curry, i.e., coconut milk mixed with traditional Malay spices such as lemon grass, galangal, chilli paste, and turmeric.

Tuna is the standard choice of fish but other fish can be used as well, such as tenggiri.[6] Chicken and prawns are also used sometimes; however, the gulai darat is prepared slightly differently.

Kelapa goreng (fried coconut)

[edit]

Kelapa Parut is freshly shaved, mixed with sliced shallots and fried until golden brown.

Hard-boiled eggs

[edit]

Hard boiled eggs are cut into four or eight slices.

Vegetable pickle

[edit]

The vegetable is pickled in rice vinegar and sugar. The vegetables commonly used are cucumber, chilli and carrots.

Sambal

[edit]

Chilli sambal can sometimes be included.

Telur pindang

[edit]

Telur pindang, herb-boiled eggs, commonly paired with Nasi dagang among the Malay community in Thailand (Yala, Narathiwat and Pattani).

Gulai lemak ikan salai

[edit]

Smoked fish cooked with spicy and creamy gravy, a side dish usually being accompanied with Nasi Dagang in Natuna and Anambas Islands, Indonesia.

Variants

[edit]

The Terengganu version uses the normal white rice, while the Kelantanese variety uses a type of rice locally called 'beras nasi dagang', which is a type of wild rice that has a light purple colour and a little glutinous.[7] The Terengganuan version is also much simpler, eaten only with the fish curry (sometimes with belimbing buluh added) and pickles.[8]

Outside the Malaysian border, it is a staple breakfast in the deep south of Thailand (Pattani, Yala and Narathiwat), the nasi dagang of southern Thailand features both Kelantanese (red) and Terengganuan (white) version of the dish. While across the South China Sea, the Nasi dagang in Natuna and Anambas attributed a similar gurai (gravy) with the Terangganese version of the rice, although the rice for the Natuna-Anambas version of Nasi Dagang was cooked with coconut milk, closely related to Nasi Lemak.

See also

[edit]

References

[edit]
  1. ^ "Nasi Dagang" (in Malay). JKKN at Wayback Machine. 2016. Archived from the original on 7 September 2017. Retrieved 8 December 2017.
  2. ^ "Nasi Dagang". Tourism Terengganu at Wayback Machine. 2013. Archived from the original on 3 December 2017. Retrieved 3 December 2017.
  3. ^ "Yuk Coba Ragam Kuliner Dari Natuna". natunaterkini.com. 2019. Retrieved 23 November 2019.
  4. ^ "8 Makanan Khas Pulau Natuna". Fajaraya. 2019. Retrieved 23 November 2019.
  5. ^ "Kuliner Pilihan: Ragam Menu Sarapan di Kepulauan Anambas". Tempo. 2018. Retrieved 23 November 2019.
  6. ^ Growing Up in Trengganu, By Awang Goneng
  7. ^ Tan Su-Lyn (2003). Malaysia & Singapore. Lonely Planet. p. 149. ISBN 9781740593700.
  8. ^ Richmond, Simon; Harper, Damian (2007). Malaysia, Singapore & Brunei. Lonely Planet. p. 302. ISBN 9781740597081. terengganu nasi dagang.
[edit]
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