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.
Serves 6 persons
3 small cup Organic Black Rice
1 small cup Glutinous Rice
4½ cup Coconut Milk
3 cloves Garlic* (*sliced)
1 Lemongrass** (** bruised)
1 tsp Fenugreek
1 tsp Salt
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.