Nasi Dagang & Gulai Ikan Tongkol

Ok, my curry does not look as red as Wendy's one :) but the taste is still fine to me :) maybe I've added to less dried chilli or too much ginger & galangal :) It is not too spicy and I loved the sourish gravy, goes very well with Nasi Dagang as commented by my hubby :) Ooooo yes I loved the chewy steamed rice!! 

Recipe adapted from Table for 2 

Nasi Dagang Terengganu

Ingredient (I halved the recipe, for full recipe refered to the link above!)

• 200gm jasmine rice
• 80gm glutinous rice
• 3 shallots, thinly sliced
• 1 tbsp julienned ginger
• 1/2 tbsp fenugreek
• 100ml coconut milk (undiluted)
• 2 tbsp water
• 1/2 tsp salt
• 1/2 tsp sugar

Method (I did it my way, u can refer to Wendy's method)

1. Wash and soak both rice together for 5 hours.
2. Drain rice and place onto a steamer tray lined with muslin cloth. Steam for 15mins and transfer to a bowl.
3. Wash the rice and drain. Pour the rice back into the muslin cloth. Steam for another 10mins.
4. Place fenugreek, shallots, ginger, coconut milk, salt & sugar into a mixing bowl.
5. Pour the hot rice back into the bowl and toss gently to combine.
6. Steam the rice again for 10mins. 
7. Rest the rice for 30mins before serving with tuna curry (recipe as per below)

This is the raw tuna fish I got from wet market, about 1kg+ costing $7

Recipe adapted from Table for 2 
Tuna Curry - Gulai Ikan Tongkol
Ingredient (I've adjusted the proportion, please refer to the link above for full recipe)

• 500gm tuna, sliced and rinse the fish until water runs clear
• 6gm asam gelugor
• 600ml water
• 1 tbsp coriander seeds
• 1/2 tbsp fennel seeds 
• 60gm shallots
• 2 cloves garlic
• 8 pcs dried chilli
• 10gm galangal
• 10gm ginger
• 100ml coconut milk (undiluted)
• salt to taste
• 2 tbsp palm sugar
• 2 red birds eye chilli
• 2 green birds eye chilli
• 60gm belimbi, halved

Method

1. Boil the water with asam gelugor and put in the fish. Let it simmer for 5mins. Turn off heat.
2. Lightly toast coriander and fennel seed in pan and then mill them finely.
3. Mill chilli, shallots, garlic, galangal & ginger together into a paste.
4. Heat wok on medium low heat and put in 2 tbsp oil. Cook chilli paste until fragrant. Add in milled spices and cook until mixture looks glossy.
5. Put in coconut milk and cook until the mixture comes to a boil.
6. Pour in the fish broth and bring to a boil on high heat. Season with salt & sugar.
7. Add in fish pieces and bring to boil and simmer for a min. Put in chilli and belimbi and turn off the heat.
8. Serve with nasi dagang or plain white rice.

I am submitting this post to Malaysian Food Fest, Terengganu Month hosted by Lena of frozen wings