Another pic of Nasi Kerabu. This one really yumzz.. Had this for brunch.
Ive the recipe but Im lazy to make since I can buy this easily. Got many people sell this Nasi around here. But I want to share the recipe here incase someone wanna try it.
Ive the recipe but Im lazy to make since I can buy this easily. Got many people sell this Nasi around here. But I want to share the recipe here incase someone wanna try it.
Ingredients
6 - 8 cups cooked rice . Cooked in the blue extract of the Clitoria ternatea dried flowers.
This produces the classic blue rice of this dish.
Kerabu :
3 medium fish (traditionally mackerel), grilled and flaked
8 shallots
2.5 cm (1 in) ginger
250g (say 8 ¾ oz) grated coconut to make *kerisik. (toasted coconut)
1/4 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon sugar
Sauce:
1 litre (4 cups) coconut milk
10 dried chillies, soak in hot water discard seeds
8 shallots
2 slices asam keping. Subst sour tamarind
2 stalks lemongrass, crushed slightly
1 teaspoon sugar
1 teaspoon salt
Garnish :
1 cucumber
6 sprigs laksa leaf, finely sliced
6 long beans, finely sliced
2 lemongrass bulbs, finely sliced
6 sprigs Thai basil leaves, finely sliced
2 tablespoons (30 ml) Fish Sauce.
5 bird's eye chillies, sliced
1 lime, sliced in segments
Method:
Kerabu:
To make the kerisik, toast the grated coconut in a dry pan, over low heat while stirring constantly until it turns golden brown. Set aside to cool.
Blend the ginger and shallots together until fine either with a processor or a mortar and pestle. Add the flaked fish, blended ingredients, and kerisik in a bowl and mix well. Season with salt and sugar and place in a serving dish.
Sauce:
Blend the chillies and shallots together with a processor. Put the blended spices with coconut milk, asam keping/tamarind and lemongrass into a pot and bring to simmer. Add salt and sugar to taste and simmer for another 10 minutes, stirring constantly. Transfer to a serving bowl.
Garnish:
Arrange all the sliced ingredients onto a serving platter. In a separate bowl put the Fish Sauce and sliced bird's eye chillies with lime wedges on the side.
Serving:
On the rice place a generous amount of kerabu plus some garnishes. Sprinkle the fish sauce and mix these additions with the rice together. Serve as a side dish to a mains.
