Nasi Dagang (Fragrant Black Rice)

Nasi Dagang originated from East Coast of Peninsular has gained popularity across whole Peninsular but not yet in Sarawak. In Kelantan, they used special rice to cook Nasi Dagang which is light brown color. In my recent trip to Sabah, there were several types of organic rice sold near KK mountain. The color is black but they have special fragrant and quite pricey. The one I bought weigthed 800g sold for RM8/-.

Today, I decided to try to cook Nasi Dagang using the Sabah rice that I bought last week. The outcome was very surprisingly delicious despite the black color which outdo the original look from the East Coast.

Most recipes will call for hours of soaking the rice & cook via steaming method. Since I decided to cook this at the last minute, I have simplified the recipe by skipping the soaking & steaming part. I just dumped the whole things into a rice cooker & that's it....done and it turned-up lovely!

By: Roz@HomeKreation
Serves 6 persons
INGREDIENTS:
3 small cup Organic Black Rice
1 small cup Glutinous Rice
4½ cup Coconut Milk
4 Shallots*
3 cloves Garlic* (*sliced) 
1" Ginger**
1 Lemongrass** (** bruised) 
1 tsp Fenugreek
1 tsp Salt

METHOD:
1. Wash rice thoroughly & drained.
2. Place everything into a rice cooker & let it cook like normal.
3. Serve with Fish/Chicken/Beef curry but mine was with Venison Rendang, Cabbage Acar, Shrimp Fritters & Sambal Belachan.

ACAR CABBAGE:

I ran out of stock of cucumber or carrot & only had sweet cabbage bought from KK the other day. So I gave it a shot....lovely surprise.

Chopped cabbage, tomato + sliced chilies + sliced big onion + 1 tbsp Vinegar + 1 tsp Sugar + Salt. Mix well & let it stand for at least 10 minutes before serve.

SHRIMP FRITTERS:

I'm allergic to medium to big size prawns but amazingly ok with shrimps. So here is my Shrimp Fritters:

Shelled shrimps + flour + rice flour + curry powder + curry leaves + water (just enough to wet the flour) + salt. Deep fry.