Nasi Dagang Tuna (lean)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 100 g canned tuna in water (drained)100g

Carbs· 1

  • 60 g brown rice (raw)60g

Vegetables· 4

  • 40 g onion (sliced)40g
  • 6 g garlic (minced)6g
  • 6 g ginger (minced)6g
  • 40 g cucumber (diced)(optional)40g

Sauces· 2

  • 25 g lite coconut milk25g
  • 4 g tamarind paste4g

Spices· 3

  • 2 g turmeric powder(staple)2g
  • 4 g curry powder (~1 tsp)4g
  • pinch of salt(staple)2g

Fats & oils· 1

  • 5 g cooking oil (1 tsp)5g
  1. 15 min · hands-free

    Rinse the brown rice, add the lite coconut milk, half the turmeric, a pinch of salt and ~120 ml water; cover and simmer on low 15 min into fragrant coconut rice.

    Why? Traditional nasi dagang steams in thick coconut milk, which is heavy on fat; using just 25 g of lite santan keeps the aroma, and brown rice adds fibre that keeps you full longer.
    15:00

    Next up:In another pan, heat 1 tsp oil and sauté the onion, garlic, ginger, curry powder and remaining turmeric over medium heat ~2 min until fragrant.

  2. In another pan, heat 1 tsp oil and sauté the onion, garlic, ginger, curry powder and remaining turmeric over medium heat ~2 min until fragrant.

    Why? Blooming the spices in a little oil releases their fat-soluble aromatics — this sets the flavour, and it works better than pouring in more oil.

    Tip: Move on as soon as it smells fragrant — don't let the spices blacken.

    Next up:Add the drained tuna, tamarind and ~4 tbsp water; simmer on low 3 min into a thick tuna gulai.

  3. Add the drained tuna, tamarind and ~4 tbsp water; simmer on low 3 min into a thick tuna gulai.

    Why? Water-packed tuna is naturally low in fat, so it replaces the oily fish curry with high protein and no added grease; the tamarind's sourness keeps the whole gulai from feeling heavy.
    Watch out: Don't overcook the tuna — simmer just long enough to take on flavour, or it breaks into mush.

    Next up:Toss the diced cucumber with a splash of the tamarind water (or a squeeze of lime) into a quick acar; plate the coconut rice, spoon over the tuna gulai and serve with the cucumber acar.

  4. Toss the diced cucumber with a splash of the tamarind water (or a squeeze of lime) into a quick acar; plate the coconut rice, spoon over the tuna gulai and serve with the cucumber acar.

    Why? A fresh cucumber acar adds water and fibre while using natural acidity instead of extra oil or sugar to lift the plate — the leanest way to cut the richness.

    Tip: Add a few fresh chili slices if you like heat — more authentic that way.