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nasi kerabu

Nasi Kerabu

Servings 2
Prep Time 4 hours

Ingredients

Blue Rice

  • 8 pcs Blue Pea Flower
  • 1 cup Rice (washed)
  • 1 cup Water
  • 3 pcs Kaffir lime leaves
  • 1 pc Lemongrass
  • Salt

Kuah Tumis

  • 50 ml Coconut milk
  • 2 nos Shallots
  • 2 nos Garlic
  • 1 nos Red Onion
  • 3 nos Dried Red Chilies (soaked in water)
  • 10 g Ginger
  • 1 no Lemongrass
  • 50 ml Water
  • Sugar
  • Salt

Serunding Ikan

  • 1 no small Mackerel
  • 100 g freshly grated coconut
  • 2 nos Shallots
  • 1 nos lemongrass
  • 5 g Ginger
  • 3 g Blackpepper
  • Salt
  • Sugar

Sambal Lada

  • 8 nos Thai birds eye chilli
  • 2 nos Calamansi
  • 15 g Brown sugar
  • Salt
  • Sugar

Ayam Bakar

  • 2 nos chicken thigh
  • 2 nos shallots
  • 2 clove garlic
  • 3 g turmeric powder
  • 2 nos dried cili
  • 1 no lemongrass
  • Salt
  • Sugar

Ulam

  • 1 handful Vietnamese coriander
  • 2 leaves Cabbages
  • 1/2 no Bunga kantan/ ginger flower
  • 1/2 handful Taugeh/ bean sprouts

Condiments

  • 3 tbsp Budu
  • 1 nos Salted egg
  • 50 g Keropok

Instructions

Blue Rice

  • Soak the Blue Pea Flower in the water for 15 mins. Then strain.
  • In a rice cooker, combine the rice, lemongrass and lime leaves together with the blue coloured water.
  • Season with a little salt then cook as usual in the rice cooker.

Kuah Tumis

  • Blend the shallots, garlic, onion, dried chilies, ginger and lemongrass until fine.
  • In a wok, heat up some oil and fry the paste until its fragrant and the oil comes out from the sides
  • Add in the water and coconut milk and let boil for 1 minute.
  • Season with salt and sugar.

Serunding Ikan

  • In a pot of boiling water, boil the fish for 15 mins. Then separate the flesh from the bones.
  • Set up a wok and fry the grated coconut without any oil on medium heat until it is close to golden brown.
  • In a pestle and mortar, pound the lemongrass, shallots, ginger and black pepper until fine, then add in the wok.
  • Next, pound the fish flesh and add it in the wok.
  • Season with salt and sugar and mix well

Sambal Lada

  • Combine everything in a blender and blend until fine.
  • Season with salt and sugar.

Ayam Bakar

  • Start by blending, shallots, garlic, turmeric powder, dried chili and lemongrass until fine.
  • Season your chicken with salt and sugar, then rub the chicken with the marinade.Marinate for at least 1 hour.
  • Place the marinated chicken in a tray and bake at 200c for 35 mins.

Ulam

  • Slice everything into thin slices and mix well in a bowl.

Nasi Kerabu

  • To serve, place the rice on a plate, and top it with the ulam, serunding ikan, kuah tumis, budu and sambal lada.
  • Then place the chicken, salted egg and keropok ikan on the side!