Hey there, it’s Gembira! This week I’m super excited to share one of my all-time favorite Malaysian dishes, Nasi Dagang!
Nasi Dagang means “trader’s rice,” and it’s a classic from the east coast of Malaysia, especially Terengganu and Kelantan. It was the kind of breakfast traders used to eat before a long day of work—and honestly, it’s still the perfect way to start the day!
What makes it so good? The rice is cooked with coconut milk and a bit of fenugreek—it’s soft, creamy, and fragrant. Then there’s the fish curry, usually made with tuna or mackerel—it’s rich, slightly spicy, and full of flavor. And don’t forget the pickled veggies on the side! They add a nice tangy crunch that balances everything out.
I just love how everything comes together in one plate. It’s comforting, flavorful, and always hits the spot. Some people like adding hard-boiled eggs or sambal too, which takes it up a notch.
When I make it at home, I use a mix of jasmine and glutinous rice, steam it with coconut milk and fenugreek seeds, then serve it with a bold tuna curry. The smell alone is amazing—and once you take that first bite, there’s no turning back!