1-First Step: Soak the rice. Soak the rice for several hours so the grains soften evenly. This matters for Nasi Dagang because the rice is steamed after soaking, not boiled. For best texture, keep the rice covered and let it rest at room temperature or in the fridge depending on your kitchen climate.

2-Second Step: Mix rice with coconut milk and fenugreek. Combine the soaked rice with fenugreek seeds and coconut milk. Stir well so the seeds and coconut distribute through the rice. For a creamier result, you will later steam it in stages, which is a key feature of many Nasi Dagang recipes.

3-Third Step: Steam until cooked, then steam again for creaminess. Steam the rice until it is mostly cooked. If you want that extra creamy feel, steam it partially, add more coconut milk, and steam again until fully done. This double-steaming technique helps the coconut scent stay fragrant and coats the grains evenly.

4-Fourth Step: Prepare the gulai darat fish curry. Simmer fish in a coconut milk-based gravy with lemongrass, turmeric, and chili paste. Keep the curry simmering gently rather than boiling hard, so the flavors stay balanced. If you prefer milder Nasi Dagang, reduce chili paste; if you like heat, increase it and serve sambal on the side.

5-Final Step: Make fried coconut, eggs, and pickles, then serve. Fry freshly shredded coconut with sliced shallots until golden brown for kelapa goreng. Boil eggs and cut them into pieces, or use the telur pindang style if you prefer. Prepare pickles separately by soaking cucumber, chili, and carrots in rice vinegar and sugar. Serve the rice with curry, kelapa goreng, eggs, pickles, and optional sambal.