Nasi Dagang

Nasi dagang is a Malaysian and Southern Thailand dish fish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut (sambal kelapa), Hard boiled egg and vegetable pickles (Jelatah). Nasi Dagang literally means "Trading Rice". It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia, such as Terengganu and Kelantan and Pattani, Yala and Narathiwat in Southern Thailand. 
                                                                                                                                          -  Wikipedia

This is my first try.  The full course of Nasi Dagang.

For the rice

Ingredients:
250 g   nasi dagang rice
1 teaspoon of fenugreek seed 
100 g of shallots (cut into stripes)
50 g of ginger (cut into stripes)
250 g of coconut milk

Method
1.  Soak the rice in water for 3 hours.
2.  Mix all ingredients in a tray.
3.  Place it into a steamer and steam for 30 minutes.
4.  Take out the rice from the steamer and loosen it.


For the fish curry

Ingredients:
300 g   ikan tongkol@ aya (Thunnus tonggol)
50 g of fish curry powder
250 g onion
250 g shallot
100 g of ginger
100 g of galangal (lengkuas)
100 g of dried chili
50 g of garlic
10 g of turmeric 
250 g coconut milk
1 tablespoon of coriander seed (ketumbar)
1 piece of star anise (bunga lawang)
5 pieces of cardamom (buah pelaga)
5 piece of clove (cengkih)
1 piece of cinnamon (kayu manis)
4 piece of dried asam gelugor@ asam keping (Garcinia atroviridis)
2 piece of 3 cm long lemon grass
5 tablespoons of cooking oil


Method
1.  Put onion, shallot, ginger, lengkuas, dried chili and garlic into a blender and blend into paste.
2.  Heat up 5 tablespoon of cooking oil in a wok, put in the blended paste and stir until light brownish.
3.  Add in the curry power, coriander seeds, star anise, cloves, cardamom, cinnamon and stir until fragrant.
4.  Add in the coconut milk.
5.  Add in 300 ml or water.
6.  Stir until boil.
7.  Add in the turmeric and pounded lemon grass.
8.  Add in the fish, cook till boil.
9.  Turn down the fire and shimmer for 15 minutes.


For the jelatah

Ingrdients:
Half a medium size pineapple
1 zucchini 
1 USA carrot
1 big onion
1 red chili 
2 tablespoons of dry shrimp
2 tablespoon of vinegar
1/2 teaspoon of sugar
1 tablespoon of lemon juice

Method
1.  Peel and dice the pineapple.
2.  Cut the carrot into stripes.
3.  Cut slice the zucchini.
4.  Cut the onion into stripes.
5.  Cut the red chili into stripes
6.  Place all into a salad bowl.
7.  Add vinegar, sugar and lemon juice.
8.  Chill the mixture in a refrigerator until serving time.
9.  Fry the dry shrimps until crispy.
10.  Add to the mixture before serving.


For the Sambal Kelapa

Ingredients :
100 g of grilled fish meat
100 g of grated coconut
50 g of shallot
50 g of garlic
100 g cane sugar/coconut sugar
2 piece of pounded lemon grass

Method
1.  Blend all (except lemon grass)  the ingredients in a blender until fine.
2.  Saute the blended ingredients in low fire with the lemon grass until brown.



For the Hard Boiled Egg

I guess you will have no problem cooking it yourself, right?