Name: Nasi kerabu
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 4
Cuisine: en
Ingredients: For the rice; Ingredients; 3 cups warm cooked white rice; 1/2 cup bunga telang/pea flower extract (see nasi bunga telang); Salt for taste; Herbs for the rice (as needed); Coriander leaf; Cekur/ginger; Lengkuas/galangal; Serai/lemongrass; Pegaga/Penny wart; Daun kaduk/betel leaf; Turmeric leaf; Kaffir lime leaf; Basil leaf; For the kelapa udang kering kerisik/coconut dried prawn flakes; 1/4 cup dried prawns - soaked and rinsed; 1/4 cup fresh grated coconut; 1/2 tsp turmeric/kunyit powder; Chilli flakes - as needed; Palm sugar - as needed; Salt - as needed; 2 tbsp oil; For the kunyit/turmeric sambal fish; 2 pcs of bawal putih/white pompret (or any suitable type, preferably local catch) - score on both sides; 1 tsp ginger paste; 1 tsp garlic paste; 1 tbsp dried chilli paste; 1 turmeric leaf - shredded/sliced; 2 tsp corn flour

Nasi kerabu

Main Dish

4 servings

2 hours

1 hour

Easy

The traditional Malaysian rice platter with Asian herbs and pea flower for the rice.

Preparation

For the rice:
Pour extract into rice and gently stir with a chopstick.
Keep aside to cool down rice.
(Note: don't stir too much because you want some grains to be white and the rest blue for the contrast of colours)
For the coconut/kerisik:
Light pound coconut and dried prawns.
Fry with the rest of ingredient in oil till flaky and crispy.
Dish out.
For the fish:
Marinate fish with the ingredients.
Keep in the fridge until frying time or for an hour.
Deep fry and dish out.
For the budu ikan bilis:
Pound bilis, chilli and shallots
Season with budu, sugar and calamansi lime.
Keep aside.
To Serve:
Scoop rice onto a serving plate and surround with the condiments including fried salted fish, salted egg and calamansi lime for the flakes/kerisik.

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Nasi kerabu

Ingredients

Preparation

Questions:

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