kelantaN`S NASI KERABU
Now lets talk about Malay delicacies first . In Kelantan the dish are popular is Nasi Kerabu .The east coast state of KELANTAN is a charming destination with colorful traditions, interesting pastimes and superb handicrafts. It’s no exception to the Malay cuisine. One of the Malay delicacies being identified as truly Malaysian is Nasi Kerabu. Nasi is a Malay term for rice and kerabu is a salad.
The nasi kerabu is a dish of Kelantanese origin. Its rice is uniquely blue in color, which comes from having been soaked and cooked with the extract of the purplish blue bunga telang or butterfly pea. Therefore, if you have come across rice with purplish color in restaurants, don’t feel worried that artificial color has been used to colorize the dish. It’s all natural ingredients used in the making of this special dish. In fact, the extract of the purplish blue butterfly pea gives the rice a unique fragrance.
The kerabu is a salad of any vegetable or edible leaves such as daun kesum (Vietnamese mint), bean sprout, long beans, cucumber and daun kadok (betel leaf). Occasionally, nasi kerabu is served with salted fish or fried chicken.
Here`s we shows you a ingredient of Nasi Kerabu :
Ingredients for NASI kerabu
6 - 8 cups cooked rice For the kerabu : 3 mackerel, grilled and flaked 8 shallots 2 cm ginger 250g grated coconut to make 1/4 teaspoon white pepper 1/2 teaspoon salt 1 teaspoon caster sugar For the sauce: 4 cups (1l) coconut milk 10 dried chillies, soak in hot water discard seeds 8 shallots 2 slices asam keping 2 stalks lemongrass, crushed slightly 1 teaspoon caster sugar 1 teaspoon salt For the garnish : 1 cucumber, cut in matchstick slices 6 sprigs polygonum leaves, sliced finely 6 long beans, sliced finely 2 lemongrass bulbs, sliced finely 6 sprigs basil leaves, sliced finely 2 tablespoons (30 ml) budu, a pungent Kelantanese fish sauce 5 bird's eye chilies, slicedS 1 lime, sliced in segments preparation methods 1. Slice all the ulam leaves and either blend or pound finely. Add 2 glasses water to leaves and extract the juice. Sieve and repeat with another glass of water. 2. Wash rice. Add ulam juice to the rice. Add three pieces of pandan leaves and kaffir lime leaves, and 1/2 a block of palm sugar. Cook in a rice cooker. 3. Rub some salt on the fish and grill over a low fire. When cooked, let it cool and then break into flakes. 4. Dry fry the grated coconut with sliced 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. 5. Dry fry belacan with shallots and garlic over a low fire until fragrant. Blend this mixture with chilli to make the sambal belacan. Mix some budu with limau KERAT LINTANG Serve the rice with the grilled fish, finely sliced garnishings, sambal belacan, budu and fish crackers |
