How does Makang Sedak prepare its nasi dagang ikan aye?

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Makang Sedak serves nasi dagang ikan aye by pairing soft white glutinous rice with a side bowl of gulai, then pouring the gravy over the rice and pinching the headless ikan aye to eat together.

At the stall in Medan Selera MBSJ Puchong Permai, the nasi dagang ikan aye (RM9) is presented as a mound of white glutinous rice topped with a large chunk of headless ikan aye, with gulai served in a separate bowl and acar alongside. The rice is described as soft with long grains and glutinous texture, and it absorbs the gulai so each grain is coated with flavour.
The rice and gulai are served separately before mixing
The dish comes with white glutinous rice and a gulai gravy placed on the side rather than combined at the start. Once the gravy is poured over the rice, the rice is meant to take on the gulai, with the description noting that the gravy coats the grains and infuses them with flavour.
The ikan aye is handled as a headless chunk for easy pinching
The fish is served as a largish chunk without the head, making it easy to cubit or pinch into small pieces of white flesh. Diners then pinch the fish and eat it together with the rice that has soaked up the gulai.
Acar is used as a crunchy palate refresh
Alongside the rice and gulai, acar is served to refresh the tongue, made from cucumber, red chilies, and onions. A small whole red chili is also included for those who want extra heat in the Terengganu-style dish.
What is not detailed is the cooking process
The description focuses on the served form and eating sequence—rice and gulai on the side, then gravy poured over rice, followed by pinching the fish—rather than providing step-by-step cooking details. It does not specify how the rice is cooked (such as soaking or exact cooking method), how the gulai is prepared, or how the ikan aye is cooked before being served.

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How does Makang Sedak prepare its nasi dagang ikan aye?

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