Nasi Kerabu is one of the many popular dish which is mostly served at the east coast of Malaysia. 'Nasi kerabu' also translated as rice salad and this special dish normally comes with blue rice and all sort of vegetables & 'serunding' or meat floss with a touch of the unique sweet & spicy gravy. And 'nasi ulam' is quite similar to it as well except that it uses more herbs & green leaves vegetables on it. Too bad that I didn't get to try the original nasi kerabu during my last visit to Kelantan. So, its going into my list to do.
A couple of weeks back, the east coast of Malaysia was strike by horrible flood. Luckily, the university that my girl studying at wasn't involved and she managed to get home a few days later by plane. I just sent her off yesterday. She need to go back early to do some cleaning up in the hostel and preparation for her coming exam which has been delayed for quite some time already since the flood. Hopefully, things will goes well.
Ingredients for kerisik sambal ikan :
2 ikan kembung (scomber) or mackerel, fried till brown & remove flesh
100gm grated young coconut
1/2 tspn salt
2 tspn sugar
4 shallots, sliced
1cm ginger, peeled & sliced
a pinch of pepper
(1) dry fry grated coconut in non-stick pan till lightly brown & fragrant.
(2) then pound shallots & ginger, add coconut, fish meat & other ingredients, pound to mix well. Or you use a grinder. Set aside when it is done.
Ingredients for Blue Rice :
2 cups rice, washed & drained
2 cups hot water
7 'Bunga telang' or butterfly pea flower or a few drops of colouring
1 stalk lemongrass, cleaned & slightly smashed
(1) soaked 'bunga telang' into hot water for 15 minutes or till colour turned blue then discharged the flower.
(2) now, combine everything into rice cooker and let to cook as usual.
Note : please make sure you're using the same size measuring cup for both rice & water.
1/2 chicken, chopped to bite size
1 tspn salt
1 TB turmeric powder
2 TB corn starch
Combine everything into a big bowl & mix well. Add in about 2 TB of water if the mixture it too dry. Then fried till golden brown.
Ingredients for sweet & spicy gravy :
10 dried chilies, soaked
1 large onion, skinned & sliced
3 shallots, skinned & sliced
1cm ginger, skinned & sliced
6 cloves garlic, skinned
2pcs asam keping
1 stalk lemongrass, rinsed & slightly smashed
200ml coconut milk
salt & sugar to taste
Blend together soaked dried chilies, shallots, onion, ginger & garlic till fine. Preheat frying pan with 1/2 cup cooking and saute lemongrass, asam keping & blended mixture till mixture turned red & fragrant. Finally, add in coconut milk and continue simmering till the sauce became thick. Add in salt & sugar to your taste then its ready.
Other side dish as desired : cooked salted eggs, cucumber, blanched some beansprouts, fried ikan kembung, serunding daging (meat floss) & prawn cracker.
Enjoy & have fantastic week ahead everyone !
Wednesday, January 28, 2015
Wednesday, January 21, 2015
barking deer (kijang) along the way as well. Anyway, everyone suggested to go along with the track for further discovery and we started moving again after a short while.
red mahseer (Ikan kelah merah) on the same night around 8pm.
Bunga Engkabang' or scientific name as Shorea Macrophylla around the fishing spot in the monring. These ''Bunga Engkabang' from Lesong is a bit different from the Kahang ones.
There are actually a few species of them and the small ones are the Emburau's (Masheer fish) favourite food.
Thursday, January 15, 2015
50gm rice flour
30gm tapioca flour
20gm wheat starch (tung fun)
130gm gula merah / Jagerry sugar
2 TB sugar
2 pcs pandanus leaves
For coating : 1 cup young grated coconut mix with 1 tspn salt then steam for 10 minutes before used.
(1) combine ingredients (A) & mix well then set aside.
(2) next, heat ingredients (B) till sugar dissolved then discharge pandanus leaves.
(3) now, pour mixture (B) into (A) and keep on stirring till everything well mixed then heat mixture till thicken. (Note : off the heat immediately once the mixture started to thicken. Keep on stirring as it will became thick paste.)
(4) place the thick batter to individual cups then steam for 15-20 minutes or till the center set.
(5) leave to cool then use a teaspoon to tip out the kuih from moulds, and serve with grated coconut.