Every time I eat Nasi Dagang I hear Rosmaria Abdul Hamid singing the song titled "Nasi Dagang" in my head. I will not tell you about the origins of Nasi Dagang but suffice to say that it is one of my favourite dishes, especially the fish gravy.
Every time I go to the morning market on Saturday, I delight myself in seeing Nasi Dagang being displayed at one of the food stalls. It may be one of my favourite dishes, but I don't make a habit of having it every week; maybe once in two months.
So this week, to make up for all the weeks that I should have been having Nasi Dagang, I decided to prepare gravy or Gulai Nasi Dagang to be served with plain white rice. Making my own gulai will ensure that I will have enough supply of the gulai for at least four days!
- 2 medium sized tuna, cleaned and cut into two
- 2 pieces Asam Gelugor
- 1 tbs coriander, grind
- 1 tbs fennel seeds, grind
- 5 shallots, grind
- 3 cloves garlic, grind
- 1 thumb size ginger, grind
- 1 thumb size turmeric, grind
- 1 thumb size galangal, grind
- 1/2 a coconut, grated and extract 3 cups coconut milk
- 1 tbs chili paste
- 4 tbs cooking oil
- 1 green chili
- A few birds eye chilies
Boil the fish with enough water to cover the fish, the Asam Gelugor and a bit of salt until cooked. Set aside and reserve the fish stock. Heat the oil in a pot and saute the ground ingredients and the chili paste until aromatic and the oil has come to the surface. Pour in the coconut milk and the reserved fish stock. Bring to the boil, add in the fish and chilies. Turn down the heat and simmer gently for about five more minutes. Best served with Nasi Dagang but I served it with plain white rice.
Note : Boiling the fish is my way of making work easier for me. The traditional way is to steam the fish until cooked.