Trader's Rice with Tuna Gulai and Acar

Nasi Dagang

• 400 g white Jasmine rice soaked in hot water for 20 minutes
• 100 g glutinous rice soaked in hot water for 20 minutes
• 20 g fresh ginger thinly sliced
• 50 g shallots thinly sliced
• 200 g coconut milk
• 2 tsp fenugreek seeds
• 1 tsp salt
• 1200 g water

Acar

• 200 g carrots cut in strips (5 cm x 1 cm)
  
• 200 g Japanese cucumbers cut in strips (5 cm x 1 cm)
  
• 100 g onions cut in thin slices
• 2 garlic cloves cut in thin slices
• 1 fresh red chilli cut in thin slices
• ½ tsp salt
• 1 tbsp sugar
• 4 tbsp vinegar

Gulai Ikan Tongkol

• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp cumin seeds
• 1 tsp cardamom seeds
• 1 cinnamon stick
• 3 star anise
• 6 cloves
• 20 g dried chillies deseeded, soaked to soften
• 50 g shallots
• 4 garlic cloves
• 15 g fresh ginger
• 45 g fish curry powder
• 1 tbsp kerisik (toasted coconut paste) (optionnel)
• 10 g galangal
• 10 g fresh turmeric
• 1 tsp tamarind extract
• 350 g water
• 50 g cooking oil
• 10 bird's eye chillies
• 1 tsp salt
• 200 g coconut milk
• 1 dried tamarind piece
• 15 g palm sugar
• 1000 g black tuna (ikan tongkol) (approx. 1 fish), cut in pieces (2.5 cm)