DTK3100 FUNDAMENTALS OF FOOD PREPARATION

GROUP 9 WEEK 12

NASI DAGANG & TUNA GRAVY

CEREALS & CEREAL PRODUCT

1 INTRODUCTION
Nasi dagang is a Malaysian dish consisting of rice steamed in coconut milk
and fish curry. It is a well-known breakfast food in the states on the East
Coast of Peninsular Malaysia. The most famous nasi dagang comes from
Kampung Ladang in Terengganu and Tumpat in Kelantan.
Tuna gravy is an accompanying dish which is only specially prepared for
nasi dagang. It is a Malay-style curry, which consists of coconut milk mixed
with traditional Malay spices. The tuna usually is the standard choice of fish.

2 OBJECTIVES
To study how nasi dagang and tuna gravy is made successfully
after applying appropriate measures and techniques.
To evaluate the outcomes of nasi dagang and tuna gravy based
on aroma, appearance and flavour.
To identify the nutritional values of the dishes.

3 ingredients

4 PROCEDURES
Nasi dAGANG
1 2 3

Soak the mixed Steam the rice for Remove the half-cooked rice
rice overnight. 15 mins. from steamer and mix it with
thick coconut milk (added with
fenugreek, red onion, ginger,
*We used oven, and
salt)
sprinkled some hot

water on the rice. Steam again.

Tuna gravy
1 2 3 Add coconut milk
Stir fry garlic and onion until it's thicken, add
until fragrant. Add chili brown sugar.
paste and nasi dagang
curry powder, sauté 4
until fragrant.

Cut tuna and steam Add in steamed

with tamarind peel tuna and hot chilies.
and galangal pieces. Add salt and sugar.
 DTK3100 FUNDAMENTALS OF FOOD PREPARATION

5 RESULTS
The santan, fenugreek and
ginger flavors cooperates well
and makes the nasi more tasty
and have strong & nice aroma.
Supposedly to be chewy and
soft, but ended up uncooked.

The tuna gravy is thick and

slightly spicy.
The mixed spices and right
amount of sugar and salt did
makes the tuna gravy palatable.

6 DISCUSSION
The purpose of soaking the rice
Why is it overnight is to soften it.
important to Soaking hydrates the grains and
soak the rice consequently the amylose and
amylopectin inside the starch granules
prior to absorb water and swell.
cooking? The aroma of basmati rice improves if
the rice is soaked prior to cooking.

Shorter cooking time reduce loss of the

aromatic substances (2-acetyl
pyrroline).

Since we have missed the step, so we

choose to sprinkle hot water on it,
cover it in a casserole, and cooked in a
high performance oven.

Unfortunately, the rice ended up almost

cooked.

7 NUTRITIONAL FACTS
fat: 0.49g
protein: 24g
Low glycemic index (GI) food
Excellent source of selenium, Vitamin B3
(niacin), Vitamin B12, Vitamin B6, protein,
phosphorus, Vitamin D and potassium. It also
contains mangnesium, choline, vitamin B1
(thiamin), vitamin B2 (riboflavin) and iodine.

8 CONCLUSION
Some the objectives are achieved, we are almost able to prepare a
palatable nasi dagang and tuna gravy. We also evaluated the appearance
and flavor of the dishes. Lastly, we have identified the nutritional values
of the dishes.

REFERENCES
Azrina Azlan and Chan Suk Huei. (2020). Healthier and Tastier. UPM Press, Serdang. pg 185
Meeta Agarwal. (2017, January 12). Health Benefits of Tuna Fish - References. Medindia. Retrieved on Jun 27, 2022 from
https://www.medindia.net/dietandnutrition/health-benefits-of-tuna-fish-references.htm.

1.Theviya Gunasagaran(212617) - Procedure/ Results

CONTRIBUTION 2.Nurul Amanina(212503) - Introduction/ Objectives/ Ingredients
3.Leong Zhen Yu(210545) - Discussion/ Nutritional Facts