• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Traditionally, nasi dagang was usually eaten for breakfast and on special celebrations, such as on Hari Raya morning. This dish has become so popular, it is now eaten all the time.

Zainab Ahmad Shiyuti is the co-owner of the Belanga restaurants. This recipe was first published in Flavours magazine.

Recipe Ingredient

  • Nasi Dagang
  • 1kg nasi dagang rice (soaked in water overnight)
  • 4cm young ginger (julienned)
  • 4 shallots (julienned)
  • 2cloves garlicj (julienned)
  • 1 pandan leaf (knotted)
  • 100ml coconut milk
  • 500ml water
  • Gulai Ikan Tongkol
  • 1 1/2kg ikan tongkol (tuna) (cleaned and cut into pieces)
  • 7 shallots (chopped)
  • 20cm turmeric root (chopped)
  • 4cm young ginger (chopped)
  • 2cm galangal (chopped)
  • 120ml oil
  • 300g fish curry powder
  • 500ml coconut milk
  • 20 bird’s eye chillies
  • 2tbsp sugar (heaped)
  • 1tbsp salt (heaped)
  • Acar Jelatah
  • 500g cucumber (sliced into sticks)
  • 500g carrots (sliced into sticks)
  • 150g red chillies (sliced)
  • 1 small red onion
  • 100g sugar
  • 100ml white vinegar
  • To serve
  • 1 round cabbage (julienned)
  • 1 carrot (julienned)
  • 1 red onion (julienned)
  • 1 cucumber (sliced)
  • 5 eggs (boiled and halved)


    To cook nasi dagang:
  1. Drain the rice, then place in a rice cooker filled with 1.5 litres of water.
  2. Cook for about 15 minutes until rice is half-cooked.
  3. Add the remaining ingredients and steam until rice is fully cooked.
  4. To cook gulai:
  5. Sprinkle some salt on the fish and steam until cooked, about 20 minutes.
  6. Remove from heat and set aside.
  7. Place the shallots, turmeric root, young ginger and galangal into a blender and blitz to form a paste – add some water if necessary.
  8. Heat a pot over medium heat, add the oil and sauté the paste.
  9. Once fragrant, add the curry powder and stir until brown, about 15 minutes.
  10. Pour in the coconut milk and bring to a boil.
  11. Add the fish, bird’s eye chillies, sugar and salt and cook for 20 minutes.
  12. Remove from heat.
  13. To make acar:
  14. Place all the ingredients into a bowl and mix well.
  15. Leave to pickle for at least 1 hour.
  16. To serve:
  17. Pack the rice into a rectangular container and unmould onto a plate or dulang (tray) lined with a banana leaf.
  18. Ladle some gulai ikan tongkol into a bowl and place on the tray, along with the acar and serving accompaniments.

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5 thoughts on “Nasi Dagang Gulai Ikan Tongkol Dan Acar Jelatah (Fragrant and Glutinous Rice Cooked in Coconut Milk with Tuna Curry and Pickled Vegetables)”

  1. VIJAYA KUMAR - October 25, 2018 at 10:30 am

    Easy to follow. Thank you

  2. Gedebe - February 6, 2019 at 11:40 am

    Apa sukatan yang betul untuk masak 60 orang makan. Thanxs

    • Lin - March 13, 2019 at 12:33 pm

      Saya nak cadangkan, daripada dapat sukatan untuk 60 orang, why not buat potluck sahaja? Ajak kawan atau saudara rapat dan bincangkan sesama sendiri. Mungkin 6 orang untuk masak nasi, 3-4 orang masak gulai, 3-4 orang untuk sediakan jelatah, dan lain-lain. Sharing masak macam ni lebih seronok dan meriah daripada host sendiri (atau dgn keluarganya) sediakan makanan yang selazat ini. Harap saudari cuba cara ini.

  3. Celestine labangka - February 21, 2019 at 7:47 am

    I am the member of the Kuali before but am in Australia now. I like all the Recipes for Kuali. They use to sent me A recipe magazine. But that many years ago. I love Kuali Recipe.

  4. Teh Choo Siang - April 16, 2019 at 3:44 am

    Good receipes..Let me join your blog as members…


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