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Nasi Dagang is a Malaysian or Southern Thailand dish consisting of rice with local curried or spicy flavors, fish or other meats, local spices, pickled vegetables, and shallots. The rice used is often long-grain or Thai glutinous rice, and the dish is typically served with hard-boiled eggs.
Nasi Dagang is a dish associated with the Malaysian or Southern Thailand region that features rice with other ingredients piled or mixed. The rice dish often features local curried or spicy flavors. Seafood such as fish is another common addition to this dish, and many recipes involve whole hard-boiled eggs as well.
The most common forms of nasi dagang involve fish, such as tuna, although other meats may be added. Typically, the dish also includes various local spices. One of them is fenugreek, which combines with coconut oil or milk for a specific flavor. The cooks also include spices such as lemongrass, turmeric and galangal to give the dish more flavor.
Another common addition to nasi dagang is pickled vegetables. A variety of pickled vegetables add a bright color to the dish. Many of these are only lightly cooked, or simply pickled in vinegar, which adds the traditional bitter taste to the dish.
In many nasi dagang recipes, cooks steam rice with chunks of fish or meat infused with herbs and spices. In some cases, all the ingredients are mixed well together. Some nasi dagang dishes also have other specific presentations, for example, serving steamed rice and pieces of fish on a banana leaf.
The rice used in this dish is often of the long-grain variety. Another common type of rice for this dish is a local form that many refer to as “Thai glutinous rice.” This rice breaks down in a way that makes it very appealing to many fans of dishes like nasi dagang.
In addition to all of the above, cooks can add shallots to the dish for texture and flavor. Ginger root is another common addition, where this root element is often shredded or finely chopped. Butter or elements of oil could also add to this dish.
While the preparation time for nasi dagang is usually not extremely long, those who soak the rice before steaming may soak it for several hours. After the rice has been prepared properly, it shouldn’t take too long to prepare the rest of the dish. Simmering the spices and sauce ingredients allows the flavor to seep into the other elements of the dish, such as the hard-boiled egg, rice, and fish.
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