Nasi Dagang & Tuna Curry

Resipi daripada Mat Gebu

BAHAN-BAHANNYA :-)
300 gram beras siam wangi
200 gram beras pulut  * saya buat 100 gm beras pulut 100 gm beras pulut warna coklat
600 ml santan segar*
3/4 camca teh garam*
1/2 camca teh gula*(*disatukan dan kacau rata)
7 biji bawang merah, hiris halus
1 inci halia, hiris halus
1 camca teh halba
1 helai daun pandan

CARA MEMBUATNYA :-)

1. Beras siam wangi dan beras pulut digaul rata, cuci beras, dan rendam 4 jam. Kemudian toskan. Panaskan kukusan, alas kukus dengan daun pisang, cucuk sedikit daun pisang tadi agar wap panas boleh lepas.
2. Masukkan beras dalam kukus bersama daun pandan dan kukus selama 15 minit. Kemudian, alih ke dalam bekas. Satukan hirisan bawang merah, halia dan halba tadi, gaul bersama nasi. Tuang santan 1/2 bahagian, gaul rata dan tuang kembali ke dalam kukus. Sambung kukus selama 15 minit. Kemudian, keluar dan tuang baki santan, sambung mengukus 30 - 35 minit lagi.
3. Bila nasi masak, kareh kan biar ianya berderai, masa ini nasi kelihatan agak lekit, tapi bila suam ia akan menjadi cantik. Hidangkan bersama acar mentah dan gulai ikan tongkol atau ayam...

Acar Mentah...Timun, bawang besar dihiris, cili merah dihiris, gula, garam dan cuka digaul dan dibiarkan 10 minit sebelum dihidangkan.

Resipi untuk Kari Tuna tu daripada Chef Wan 

Ingredients: 2 kg / 4 pounds, 6 oz Tuna Fish, cleaned and sliced 4 cm / 2 inches Galangal, sliced 2 Tbsp / 1 oz Sea Salt 6 pieces of dried Tamarind (Asam Keping) - substitute 3 Tbsp of Tamarind Juice 1 Tbsp Palm Sugar (Gula Melaka) 2 cups Coconuts Cream ½ tsp Fenugreek (Biji Halba) 2 Bird's Eye Chilies (Cili Padi), sliced 3 Green Chilies, sliced 5 pieces Averrhoa bilimbi (Belimbing Buluh), halves - substitute with Gherkins * I use tomatoes Salt to taste Salad Ingredients: 1 Cucumber, deseeded and thinly sliced 1 Shallots (Red Onion), thinly shredded 2 Red Chili, thinly sliced ½ Pineapple, sliced Salt, sugar and vinegar to taste Mix all ingredients together with salt, sugar and vinegar or Lime Juice. Paste Ingredients: - to be finely grounded 4 Garlic cloves 2 cm Ginger, peeled and sliced 2 cm Galangal, peeled and sliced 10 Shallots 2 Tbsp dried Chili Paste (Sambal Cili Kering) – soften 6 dried chilies in hot water, drain, and blend 4 Tbsp / 2 oz Coriander Powder (Serbuk Ketumbar) 2 Tbsp / 1 oz Cumin Powder or Fennel 2 cm / 1 inch roasted Shrimp Paste (Belacan) 1 cup water
Method: Marinade Tuna fish with salt. Rinse and cut into pieces, then soak in Tamarind Juice for 10 minutes Heat oil and sauté Paste till fragrant. Add in Coconut Cream, Fenugreek and dried Tamarind, and bring to simmer. Place the Tuna into the Paste and mix well (make sure there are enough gravy to cover fish). Cook for 10 minutes, or till gravy thickens slightly. Add in Chilies and Averrhoa bilimbi (Belimbing Buluh), and simmer for another 5 minutes. Turn off the fire when Chilies and Averrhoa bilimbi (Belimbing Buluh) are cooked through.Put aside and reheat the next day for better taste and strain the Stock.