Nasi Dagang


3 cups white long-grain rice
1 cup glutinous rice
5 shallots, sliced
2cm ginger, finely shredded
1 tbsp fenugreek
1 tsp salt
200ml thick coconut milk
2 screwpine leaves, knotted


Wash both types of rice and soak for at least 3-4 hours. Drain well and steam the combined rice for 30 minutes.

Combine fenugreek and salt with coconut milk and stir into the rice. Re-steam for 15 minutes. Add shallots and ginger to the rice.

Place the knotted screwpine leaves over it and re-steam for another 10-15 minutes or until rice is cooked to the right texture.

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