Nasi dagang

Nasi dagang is associated with Kelantan and Terengganu and is eaten for breakfast. The Masters of Malaysian Cuisine account describes husked red rice or a mixture of jasmine and glutinous white rice, cooked with coconut milk; lemongrass, fenugreek and shallots may flavour it.^[1]

Fish curry often uses tuna or Spanish mackerel with lemongrass, galangal, chilli paste and turmeric. Pickled vegetables, hard-boiled eggs, toasted coconut, sambal and fish crackers can accompany the meal.^[1]