Nasi Kerabu

Nasi Kerabu is a traditional food from Kelantan, Malaysia. Serve with Ayam Percik.

Types of recipes: Malaysian food
Preparation: About 1 hour
Cook: Less than half hour
Makes: 10 servings

Ingredients

Nasi Kerabu

1 kg fragrant rice
1 litre water
50g bunga telang or blue peas flower (soaked in warm water)
1 torch ginger leaf*
5 pcs daun kesum*
2 pcs cekur leaves*
2 pcs daun kentut*
2 pcs daun kudu*
1/2 stalk lemongrass*
2 pandan leaves
2 tbsp palm sugar

Garnishing ulam mix

2 torch ginger buds, finely sliced
1 stalks daun kesum, finely sliced2 cekur leaves, finely sliced
2 daun kentut, finely sliced
2 daun kudu, finely sliced
2 stalks lemon grass, finely sliced
3 kaffir lime leaves, finely sliced
1 cucumber, pared and julienned
1 onion, finely sliced
5 long beans, finely sliced
1/2 round cabbage

Fried grated coconut
• 1/2 coconut flesh, finely grated
• 8 shallots, finely sliced
• 2cm ginger, finely chopped
• Palm sugar and salt to taste

Method

Slice ulam leaves* and blend finely with 1 glass of water to extract the juice and sieve.
Blend the blue peas flower with 1 cup of water and strain.
Wash rice. Add ulam juice, blue peas flower juice, pieces of pandan leaves, kaffir lime leaves, and 1/2 a block of palm sugar to the rie. Cook in a rice cooker.
Fry the grated coconut with shallots, ginger, palm sugar and salt over a low fire. When the mixture turns fragrant, lightly flatten the grated coconut with the back of your spatula. Put it aside.
Mix all the ulam with grated coconut. Put on top of rice before serving.

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Nasi Dagang

Another one Malaysian dish.

Types of recipes: Malaysian food
Preparation: Less than half hour
Cook: About 1 hour
Makes: 10 servings

Ingredients

Nasi Dagang

1kg nasi dagang rice
750ml thin coconut milk
1 tablespoon fenugreek (halba)
50g ginger, julienned
10 shallots, peeled and thinly sliced
5 cloves garlic, peeled and thinly sliced
250ml thick coconut milk
1 tablespoon sugar
1 teaspoon salt, or to taste

Method

Wash the rice in several changes of water until water runs clear. Place rice in a large bowl and pour in enough water to reach 5cm above the rice. Allow to soak for 2-3 hours. Drain.

Prepare steamer and steam rice for 20-25 minutes, or until half-cooked.

Take rice off the steamer and stir in the thin coconut milk, followed by the halba, ginger, shallots and garlic. Set aside, covered, for 2-3 hours.

Reheat steamer. Mix thick coconut milk with the sugar and salt, and stir this through the rice. Steam until rice is well cooked. Serve warm with Gulai Ikan Tongkol, Fish Sambal and Spicy Eggs.

Tip

For perfectly cooked nasi dagang, use equal amounts of liquid (in this case, coconut milk) and rice.

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Nasi Lemak

So, here I present you nasi lemak, a truly Malaysian taste dish.

Types of recipes: Malaysian food
Preparation: Less than half hour
Cook: About 1 hour
Makes: 10 servings

Ingredients

Nasi Lemak

3 cups long grain rice
1 1/2 cups coconut milk
2 tsp cooking oil (to prevent the rice from sticking together)
1 1/2 water
1in ginger, sliced thinly
1 red onion, sliced thinly
1 pc/knot pandan leaf
1 stick lemongrass, smashed
1 tsp fenugreek
Salt to taste

Condiments

5 boiled eggs (cut into half)
1 cucumber, sliced round
150g medium-sized ikan bilis, deep-fried till golden brown and crunchy
150g peanuts (roasted)
10 salted fish (ikan sepat masin)
banana leaf

Sambal Tumis

100g dried chillies, soaked in water, boiled and blended
60g shallots, blended
30g garlic, blended
30g dried shrimp paste (belachan), baked or roasted about 15 minutes
50ml tamarind juice (mixed with water)
100g medium-sized ikan bilis, peeled
100g red onions, sliced
Salt and sugar to taste

Method

Nasi Lemak

Wash rice in cold water and drain. Soak in coconut milk for 10 minutes.
Pour 2 tsp of oil in the rice cooker, add the rice and let the oil coat the rice.
Now add water.
Add sliced ginger and red onions. Then add pandan leaf and lemongrass.
Cook rice in rice cooker until soft for about 30 minutes.

Sambal Tumis

Take out all seeds from the dried chillies so that the sambal will not be too hot.
Then boil and blend the chillies.
Then add chillies, shallots, garlic and belacan in some water (just enough to cover the ingredients) into the blender and grind till fine.
Put some oil into a stock pot, add the chilli mixture and stir well till it changes colour.
Add tamarind juice. Cook until the chilli mixture turns a little dark red. Do not overcook as the mixture will turn darker and darker. Then add ikan bilis and red onions.
Lastly, add salt and sugar to taste.

Review: This is my favourite lunch food.

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