nasi dagang kelantan

Introducing Nasi Dagang kelantan. Guess little from the northen heard bout this food from the states on East Coast of PenisularMalaysia huh~As usual, here's a little bit of introduction about IT. Nasi Dagang a.k.a Nasi Dagae in Kelantanese dialects, means “Trader’s Rice”, which is cooked using a special type of reddish brown tinge steamed with coconut milk. Most of the Kelantanese and Terengganu take nasi dagang as breakfast before they start their day. Fenugreek seeds or also known as halba is combined with coconut milk that gives Nasi Dagang its unique flavour and fragrance.
I learnt this from my grandma, who is a very good cook and sifu to me ^^. She used to tell me, to be able to cook a tasty dish, fresh ingredients and patience is the key to sucess. To measure measure wheater that particular dish is sucessful or not...it can be done simply by measuring ur eaters' satisfaction.


再来为大家介绍nasi dagang。这个名词相信对不常到东海岸的朋友有点生疏吧。Nasi Dagang 或 吉兰丹人都常把它叫成nasi dagea直接翻译成华语也就叫“商人”饭（听起来是有点怪，想必是很久很久以前到东海岸的商人把这饭带来然后当地居民把它发扬光大的吧）这饭是以红挪米加上椰浆再以慢火蒸而烹调出来的。halba和红糯米加上椰浆的混合足以让这nasi dagang的味道具有它的特点，许多东海岸的朋友都会把它当早餐吃呢。
而名师出高徒（哈哈），我阿麽就是我的师傅啦。。。记得她常告诉我要煮一道好吃的食物，材料一定要新鲜再来就是用心与耐心了。。。食者的满足就是你的成就

and of course, pictures speaks a thousand words~照片来咯

Tom Yum Fried Bee Hoon

在多位顾客的要求下，这就是我多个礼拜来的新发现

咚咚咚。。。TomYum炒米粉！！！

经过多天的研究与实验，终于属于我独一无二的炒米粉诞生了。。。香而不浓的淡淡TomYum味，蛋丝香味，鸡肉的甜味，香茅叶和炒香的椰丝搭配在一起，再加上自制的辣椒酱，变呈现了这非一般的炒米粉了。希望这炒米粉会赢得你们的好评哦！！^^

After getting request from many of my customers, and this is the result from my hardwork for the past few weeks...TomYum Fried Bee Hoon.

Mild taste of Tom Yum, not too heavy nor too light with sweetness of chicken meat and eggs, mixture of the nice smell of lemon grass and shreded coconut, and lastly garnish by cucumber and specially made chilli sauce, THA DANG....here comes my Tom Yum Fried Bee Hoon. Hope you guys enjoy it. ^^

pandan粒粒香/ondeh-ondeh

Pandan 粒粒香

这就是onde-onde了，我把它命名为pandan粒粒香。。嘻嘻，原因在于这onde-onde利用了pandan叶的香味，椰糖的香甜和椰丝的香脆口干（全部的材料都香。。再加上外表圆圆一粒粒，所以就叫粒粒香了）XD

还记得，这糕点是我小时候入厨学的第一道糕点，师傅就是我阿麼和妈妈了。我想应该是做这糕点的步骤不会很复杂， 而且对初学者的我还算是安全的一道甜品，所以才会成为了我所学的第一道糕点吧。

虽然说它的步骤不复杂，但无可否认，要做出美味又有卖相的onde-onde可不容易呢。不止要有耐心，还有细心，对这哪面粉团要温柔体贴，放入馅料，慢慢的，一粒一粒挫。。。刚开始时还失败了好几次（在下水时，我的onde-onde爆炸了T.T),不过，虧我还是一个挺有耐心的人，慢慢的学会技巧，后来的都还算是成功了。。所谓失败乃成功之母阿。。呵呵

在学习的过程当中，我也领悟了一件事，其实要煮出一道食物除了味道与卖相以外，更重要的是过程还有用心了。。。相信用心烹饪出来的食物，吃的人一定会感觉的到吧！^^

如今，成功的onde-onde，一当放入口里，一咬；溶化了的椰糖就在口里爆出，（甜甜的椰糖浆就像初恋般的甜蜜）加上pandan香糯米软软嫩嫩的，外面的椰丝香中带点咸，脆脆的，很有口感哦。。。

Ondeh-ondeh

This is what so called ondeh-ondeh or some might called them glutinous rice balls. As for me, I prefer to called it "Sugar Bomb". This is because I find it kinda interesting and enjoyable when consumed, especially when I bite, there will be explosion f sugar bursting inside my mouth. It is sweet, just like the sweetness of first love~ ^^

These ondeh-ondeh is a type of malay desserts, round in shape, green in color( pandan extract), with "gula melaka" filling inside, coated with fresh grated coconut and this is the basic ingredient of these cute little sugar bomb.The ingredients though is simple, but it is quite a challenge to make all these sugar bomb into perfectly round and same sizes, and to maintain the same level of sweetness. In fact, these sugar bomb was the first kuih that I learnt when I first stepped into kitchen. My gradma and my mom were my 'sifu'. I guess, mayb because of the ingredients and the steps are not so dangerous for a young little girl(me) to learn.

All the way to prepare this, I realize that the taste of the food is not only based on how it looks or how it taste, but it depands alot on how it was prepared, how much 'heart' has the person put into while preparing a particular dish. Perhaps, grandma and mom are trying make me realized that enthusiasm and togatherness is important. From dough making, cutting palm sugar, shapping and cooking is not dull at all when we did it it togather, in fact it is enjoyable.

location

address: 6351, Jalan Inang,

Taman Ria Jaya,
08000 Sg. Petani,
Kedah

phone: 016- 497 3678

Business Hour:
Friday 11am-7pm
Saturday 11.30am-7pm
(reservation can be made on other days )

*call in/sms in advance to order
*因为每次做的数量有限，如果可以的话请预早打电话/短讯订购

price

Price List


khao-jam(normal) RM 3.50

Ala-Carte(Additional RM 0.50 for each item)
Mango Egg Salad /芒果蛋
Salted Egg
Salted Fish





Ondeh-ondeh
RM 2 for 20 (minimum order quantity 20)
RM2 20 粒 (最少 20 粒)












Tom Yum Friend Bee Hoon (normal) RM 2.50
（large）RM 3





Nasi Dagang Kelantan (curry chicken + boiled egg)

RM 4.50

Khao-jam（青叶饭）

Khao-jam

为大家介绍下来自我家乡的家族饭。。。http://www.khaojam.blogspot.com/ Khao-Jam。Khao是指‘饭‘，而 jam 则是类似沙拉参杂的意思，Khao Jam就是混合在一起吃的饭。khaojam来自于泰国话，这种饭华语都叫青叶饭。这饭是来自吉兰丹州，因为吉兰丹靠近泰国，所以相信这饭应该也受到泰南 哪里食物的影响吧， 而我呢则在自吉兰丹出生，虽然不是在哪里长大的但我还蛮常接触到当地的食物，而且还对它们爱不释手呢！！

我家制的青叶饭是用 很多种草叶来烹煮出来的（数一数应该有多于20集种吧），煮熟了的青叶饭然还要混和多种不同配料才能上桌呢。听我阿ma说，以前她们可是用了40多种草叶 制的，由于现在一些野草叶要在山上才能採得到，要煮出美味的khao-jam就得花上两至三天的时间了。。。

说到这饭呢，外表看起来青青色的，味道 远远就扑鼻而来，淡淡的叶香味再加上哪配料的不同颜色，单是卖相就非常的诱人人，让人口水直流啊。。。饭虽然是用很多种草叶制的，但它的味道都不会很重草 叶味哦，饭的颜色是深青色的，都是以一些天然的草叶颜色挤出来的，绝对没有人工颜色，味精和防腐剂的。

配料方面就有黄瓜，豆芽，小葱头，laksa花，鱼肉碎，香椰， 鱼露等。。
味道方面我觉得是蛮特别的，当所有的配料捆在一起时放进口里，有点香，有点咸，有点甜，有点淡淡的草香味，就像味觉在手舞足蹈似的（呵呵我也不知道酱形容对不，好像有点夸张了）。。。不过我还得说要看各人口味吧，有些人觉得好吃有些可能不这么觉得

阿ma说，要煮出美味且健康的khao-jam可一点都不容易呢，个方面都很考功夫，从採草叶到参杂配料，样样都得拿捏得很好，所有的材料与配料要刚刚好，该多的要多，该少的当然不可以少咯，不然味道’跑‘了，吃起来的口感就没那么好了。。。

这种饭吃多了也不觉得腻，因为在煮的过程中也没什么用到油腻的材料，算是健康且还可以去风，有助于消化的食物，传说中，这饭还有效的治疗风湿病，很久以前，多数当地人都以务农维生，所以双脚经常浸泡在田地里，再加上东海岸一带经常发生水患，因此他们就开始用草叶自制这种青叶饭，这饭叶自然成了他们的传统保健美食。

我想这么健康，独特的美食应该拿出来跟大家分享吧，北马区的朋友们，你们如果想试试的话敬请跟我说哦.

khao-jam is one of my favorite dish from kelantan, khao means rice,jam means salad in thai language. As kelantan is located near to southern thailand, thus the dish they have it in kelantan more or less will be influenced by thai culture. As for me, i am a kelantanese, though i was not being brought up there, but i do frequently eat kelantan delicacies and i love em'all.

khao-jam that my 'ama' made is slightly different from the typical khao-jam receipe that they used to cook last time. they used 40 over types of herbs and the proses of cooking this occupied theirt 2-3 days time. my 'ama' has made some adjustment in order to make the cooking process more efficient and to make the taste even better. after greenish rice is cooked, it has to be servered with a lot more leaves such as pudina, onions, shreaded coconut, fish, cucmber, long beans, bean sprout, lemon grass and others daun-daun....

the rice looks green in color, and i consider the smell of the rice as v refresing which lure your taste buds. there are some steps for eating khao-jam as well.

First, you got to mix all the daun-daun togather with the rice.
next, put some of the tumis(chilli paste) and mix the rice again.
lastly, 'karate' the fish crackers into small pieces and spread it onto the rice (it's my way of eating..hehe).*i find that the rice taste even great if eating using hands

According to my ama, this rice looks like easy to prepare as it is easy to 'eat' (just mix everything, then eat it)...however, to cook a delicious khao-jam required a lot of kung-fu, everything has to be ngam-ngam-ho, cannot be too much, cannot be too less.

what i can say is this khao-jam is a very healthy kind of dish as it's not oily and fattening. what's more, it is god to cure stomach bloating, reduce 'wind' in the stomach as well. Ages ago, most of the local were farmer and they spent whole day in the paddy field bared leg and soaked in the paddy field. Thus, they eat this khao-jam as a prevention from getting this ' integrative rheumatology' or chinese always called it as 'hong sip'/'feng shi'.

I actually made this khao-jam for sale as i see it as a healthy yet delicious kelantanese delicacies which i should share with everyone.It is sold at RM3.50. Some might find it expensive if were to compare to some other hawker food, but what i can say is the ingredients are all natural, no preservative, no msg, and no coloring. It's home cooked food!!! The green color for the rice is extract from herbs and leaves. Thus, i can say that it's worth paying the price for a healthy meal of the day.