Nasi Dagang with Vegetable Curry

Ingredients(for One generous plate of Nasi Dagang with Vegetable Curry per serving)

• 1 cup Nasi Dagang rice blend (mix of white and glutinous rice (beras nasi dagang))
• 1/2 cup Santan (coconut milk) (fresh preferred)
• 1 leaf Pandan leaf (tied into a knot)
• 1/2 tsp Salt
• 100g Eggplant (cut into cubes)
• 1 medium Carrot (sliced)
• 50g Long beans (cut into 2-inch segments)
• 1 small Potato (diced)
• 1 stalk Lemongrass (bruised)
• 1-inch piece Ginger (sliced)
• 1/2 tsp Turmeric powder
• 1 Chili (sliced, adjust to spice preference) - optional
• 1 tbsp Cooking oil (preferably canola or sunflower)

Instructions

1. 1

   Rinse the nasi dagang rice blend thoroughly until water runs clear. Soak for at least 1 hour for best texture.

   5 minutes

   Soaking helps the rice cook evenly and become fluffier.

2. 2

   Drain rice and add to a steamer. Pour in santan, salt, and pandan leaf. Steam over medium heat until rice is cooked and aromatic.

   15 minutes

   Cover rice with a clean cloth during steaming for fluffier grains.

3. 3

   Heat cooking oil in a pan. Add ginger and lemongrass, sauté until fragrant.

   2 minutes

   Sautéing spices releases essential oils for deeper flavor.

4. 4

   Add carrot, potato, and eggplant. Stir-fry for 2 minutes until slightly softened.

   2 minutes

   Cut vegetables evenly for uniform cooking.