I don’t usually celebrate Thanksgiving. Was chatting with a good friend, Catherine on Tuesday about pineapples (yes, not the kinda thing you taught to your good friends about I know) and we went on talking about Thanksgiving two days later (which is today by the way!). Wanting to feel a bit more festive, I decide to deck out some of my Le Creuset dutch ovens for a simple Asian-themed Thanksgiving lunch!
Nasi Dagang, i.e. Trader’s Rice is a very common breakfast fanfare enjoyed by the masses along the eastern coast of the Malay Peninsula, especially in the states of Kelantan and Terengganu. It uses a mixture of white rice (beras wangi) which is first soaked and subsequently steamed with glutinous rice (pulut) with coconut milk added for its wonderful aroma and flavour. This likens another popular breakfast dish, Nasi Lemak over here in Singapore. However, instead of pandan leaves, sliced shallots (bawang merah) and fenugreek (halba) are added. This concoction seems to be the preferred combination for many dishes, as we’d seen in Pulut Lepa and Ketupat Sotong. As we have seen in several dishes from Terengganu, fish is a staple amongst the folks from this region, and Nasi Dagang is no exception. It is eaten with Gulai Ikan Tongkol, a spicy fish red curry cooked with tuna and a hoard of spices as well as buah belimbing, one of my favorite ingredients I love to use in Straits cooking. And this month’s Malaysian Food Fest seem like a timely affair to visit and pay tribute to this time-honoured dish.
walking northwards, we’d reached another unesco gazetted historical site, Chion-in Temple 知恩院, whose gateway boasts to be the larget wooden structure in all Japan.