Nasi Dagang Terengganu

September 05, 2014

take #2 on Nasi Dagang.

Nasi is rice in English ;
Dagang is Trading...
put two and two together, we have Nasi Dagang which is loosely translated to ~ "Trading Rice"

Trading could well mean - business trading as vendors selling by road side or trading as in substitute part of long grain rice with glutinous rice (or in East Coast of Malaysia, special rice grains was used. Unfortunately, I can't get hold of some here in Oz)
I used red cargo rice, when I first cooked Nasi Dagang in 2010.

Nasi dagang is serve with thick creamy fish curry.

Lets rewind the clock... my younger days..

I remembered every year, I spent at least 1 week of my year end school holidays at my auntie's place (mom's elder sister), and my other aunt (mom's younger sister) lived there too, helping out with house chores plus cooking.
Among many things that my aunt cooked us, worth to mention ... she was fattening us up with breakfast, teatime, lunch, teatime again and dinner.... Nasi Dagang was one of them.

She used glutinous rice mix with long grain rice and steam the mixed rice for 'whatever time that felt  like it took forever  to a young hungry me!'...

I remembered not venturing far from the kitchen,  the aroma of Nasi dagang steaming on the stove was like a magnet pulling me towards the kitchen...
...hoping that I'd be the first to taste her yummy rice!!

Nasi dagang Terengganu

My take on Nasi Dagang may not be as good as hers ... but this dish brings back good memories
Next curry to go with this scrumptious rice

Nasi Dagang Terengganu

Serve 6-8

Click here to print recipe

20g ginger - julienne
400ml glutinous rice
500 ml long grain rice
4 shallots - thinly sliced
2 teaspoon fenugreek seeds
600ml coconut milk
1 teaspoon salt
250 ml water
  1. Soak glutinous rice and long grain rice separately, overnight. 
  2. Next day - Drain and mix both rice. 
  3. Add salt into coconut milk. 
  4. Stir to dissolve. 
  5. Prepare steamer. 
  6. Bring water to rapid boil. 
  7. Line the steamer pan with banana leaf. 
  8. Place the rice onto the banana leaf. 
  9. Steam for 40 minutes, add water. 
  10. Continue steaming for another 45 minutes, then add coconut milk, shallots, fenugreek and ginger. 
  11. Gently stir. 
  12. Continue steaming for another 10 minutes or until the rice is cook.

Note : always check your water level in the pot underneath the steamer, top up if require


  1. A wonderfully fragrant rice dish. I love fenugreek.



  2. Your trading rice looks delightful, Lisa. I love the presentation and plating. Beautiful!

  3. I thought I could smell the fragrant of this rice over here by just looking at your pic.

  4. Hi Lisa, Nasi dagang is my family favourite dish, especially my hubby cuz he's from East Coast of Malaysia.
    Thank you for the lovely recipe :)

  5. I remember when mum making nasi dagang it sure took like forever to dig in :p