Petitchef

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.

Ingredients

Number of serving: 4
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

1 tsp rice flour

Salt for taste

For the budu ikan bilis/anchovy sambal

1/2 cup bilis - soaked, rinsed and crispy fried

1 red chilli - sliced

1 green chilli - sliced

3 shallots - sliced

Budu - as needed

Palm sugar - as needed

Calamansi lime/limau kasturi - as needed

(Note: no need for salt because budu is salty enough)

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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