My version of making Nasi Kerabu using pandan juice. I make six types of garnishing accompanied pandan rice.
There are salads, kelapa goreng ( stir-fry grated coconut), sambal belacan, solok lada (steam fish stuffed in green chilli), keropok ikan (fish crackers) and telur masin (salted egg).
Nasi Kerabu’s original state is from Kelantan, a state located on the east coast of Peninsular Malaysia.
The original colour of Nasi Kerabu is blue which comes from a type of flower named “bunga telang”.
I believe this is one of the healthy ways to eat rice as it does not involve a lot of cooking oil in making it.
Most of the garnishings are prepared either steam or boil.
However, it requires patience to make it. 🙂
Recipe Nasi Kerabu Pandan
Cook time: 2 hours
Yield: 6 servings
- 2 ½ cup of white rice
- 120 ml of pandan juice
- ½ teaspoon salt
Rinse the rice and pour it into the pot.
Add water, pandan juice and salt to the pot.
Place in the rice cooker and let it cook.
If you do not have a rice cooker, you may also cook it on the stove.
Cook until the water dries for about ten minutes with moderate heat.
Stir the rice and cover the rice with a pot lid.
Turn the heat to small and cook for another seven minutes.
After 17 minutes of cooking, you will have a fragrance pandan rice.
- 9 green chillies
- 1 fish without bones
- 1 teaspoon black pepper
- 2 lemongrass
- 8 red onion
- 3 garlic
- grated coconut
The chillies seeds are removed by slicing the chillies in the middle. Place it aside.
Take the fish and ground it into pieces. Ground the black pepper, lemongrass, red onion and garlic.
Combine all the ingredients with grated coconut.
Mix it evenly and add salt and sugar to taste.
Add the mixed fish fillings into the halved chillies.
Steam it for 20 minutes.
Kelapa Goreng (Stir-Fry Grated Coconut)
- 1 boiled mackerel fish
- 125g grated coconut
- 6 red onion
- 2 lemongrass
- Long beans
- Bean sprout
Fried the grated coconut on a pan without cooking oil.
Fried until it turns brownish.
Once it turns brown, use mortar and pestle to mash it.
Do not overly mash make sure it is just slightly blended with the mackerel.
Then remove it, take the mackerel fish, red onion, lemongrass and mash it inside the mortar.
Then add in the salt and sugar and mash it once again.
Until the main ingredients are well mixed together.
- 2 red chilli
- 14 bird’s eye chillies
- 20g grill shrimp paste
- 20g tamarind paste
- ¼ teaspoon salt
- 4 calamansi lemon
- 50ml cold boiled water
Make tamarind thick juice with cold boiled water.
Cut into two calamansi juice and take out the seeds.
Blend together chillies, shrimp paste, calamansi lemon, tamarind thick juice and salt.
- 2 salted egg
Clean the black layer covering the salted egg.
Wash the egg to remove the dirt.
Boil the egg for 15 minutes.
That’s the end of today’s blog.