BLESSING FRIDAY WITH KELANTAN DELIGHTS- NASI KERABU AND SOLOK LADA

Blessing Friday with Kelatan Delight Nasi Kerabu and Solok Lada. This was my first attempt. Based on the recipe that I got from the net I made this for breakfast. My children don't really fancy this except for the solok lada which they love so much. For the sake of collecting and compiling our local specialties I made this. Sorry to say I can't find "bunga talang" a special flower that make the rice bluish, I used coloring and my rice turned out a bit dark in color. Overall, the sambal tumis, Coconut Fish  and Solok Lada turned out perfectly well.

This Nasi Kerabu is normally served with Sambal Tumis, Grilled Beef/Chicken, Salted Eggs, Ulam (herbs) and Solok Lada, as such there are several steps to make this Nasi Kerabu. A bit tedious but worth having it for breakfast, it's very filling and definitely you will skip lunch. Some context on Nasi Kerabu from Wisegeek.comhttp://www.wisegeek.com/what-is-nasi-kerabu.htm

Nasi kerabu is a traditional Malaysian dish that is famous for its blue rice. In addition to the rice, this filling dish also contains fish, which is the base of the kerabu, or vegetable mixture. The other elements of typical nasi kerabu are the coconut-based sweet and salty sauce and the garnish, which includes vegetables and a variety of ingredients commonly used in Southeast Asian cooking.

The rice in a nasi kerabu is blue because it has been pre-cooked in the blue extract from the dried flowers of the Clitoria ternatea plant. These flowers, which are a strikingly vivid shade of blue, are also used to dye rice in other Malaysian dishes such as pulut tai tai and nonya chang. In a typical nasi kerabu recipe, a ratio of 1 cup (237 ml) of cooked rice to one medium fish is used.

Traditionally, the fish used for the kerabu is mackerel. In a typical recipe, the fish is grilled and flaked before being fried together with grated coconut and blended ginger and shallots. The resulting mixture then has sugar and salt added to it. Sometimes dried fish is used in place of fresh produce.

In many nasi kerabu recipes, the base for the sauce is coconut milk. Other ingredients normally include shallots, dried chili and lemongrass. The milk is combined with these flavors and set on a stove to simmer, with salt and sugar being added to the sauce as it does so.

Nasi Kerabu & Solok Lada

The Rice

20 butterfly pea flower

2 1/2 cups water

2 cups rice, washed and drained

4 pandan leaves, washed and knotted

1 teaspoon salt

Rinse the flower and place in an electric blender with the water. Blend and strain the juice. Combine juice, rice, pandan leaves and salt in the pot of an electric rice cooker. Turn the switch on to cook on

automatic mode. Rinse the flower and place in an electric blender with the water. Blend and strain the juice. Combine juice, rice, pandan leaves and salt in the pot of an electric rice cooker. Turn the switch on to cook on automatic mode

Garnishing ulam mix

2 torch ginger buds, finely sliced

1 stalks daun kesum, finely sliced

2 stalks lemon grass, finely sliced

3 kaffir lime leaves, finely sliced

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

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.

For the sambal :

5 dried chillies (cut into few segments and soak in warm water for 30 mins)

½ in shrimp paste/belacan

5 large shallots (sliced thinly)

1 large garlic (chopped)

2 fresh lemon grass (slice thinly ,discard the top part,only use the bottom part)

2 tbsp tamarind juice

2 tbsp palm sugar/gula melaka or brown sugar

1 cup thick coconut milk

A pinch of salt

Grind dried chillies and shrimp paste until fine. In a wok, add in enough oil, sauté shallots until soften ,add in finely chopped garlic and lemon grass.After about a minute , add in the chilli paste and sauté until aroma arise.Add in tamarind juice ,salt,palm sugar and coconut milk and stir for a few minutes. Cook until oil start floating on top. Close fire.Leave to cool .

For The Grilled Beef

 1 kg lean beef

30g (6cm) ginger

80g (8) shallots

20g (thumb size) fresh turmeric

70g (3 stalks) lemon grass

20g (4 tsps) pepper

10g (2 tsps) salt

1.       Pounded all the ingredients. Clean the beef anf cut into 5 pieces.
2.       Marinate the beef with ingredients (A), salt and pepper for 1 hour.
3.       Grill the beef until cooked.
4.     Slice the grilled beef thinly and serve with garnishing and air asam sambal. finely

SOLOK LADA

Source -http://homekreation-recipes.blogspot.com/2010/02/solok-lada.html

INGREDIENTS:

1 Ikan Kembung (Mackerel)

10 Black Pepper Corns*

3 Shallots*

1 clove Garlic*

4 big spoon Fresh grated Coconut*

1 Egg

Fresh Green/Red Chilies - make a slit & deseeded 

Salt & Sugar

METHOD:

1. Steam fish & flake out flesh & pound till fine.

Pound the rest of the ingredients* & mix in egg.

2. Stuff the ingredients into chilies.

Steam until cooked.

Ini memang bukan kerja mudah...renyah...dan banyak benda yang perlu dibuat. Saya buat ini pun secara kebetulan kerana malam semalam saya masak lemak daging salai belimbing buluh. Daging Salai adalah lebih puas memikir hendak buat apa dengan daging salai tu...tiba-tiba teringat Nasi Kerabu jadi saya masaklah sedikit. Tidak pernah membuatnya inilah kali pertama mencuba. Bahan kerabunya saya ambil yang basic sahaja, kobis, bunga kantan, daun kesum, kacang panjang dan daun limau. Semuanya basic-basic aje. Sambal tumisnya dan sedikit Solok Lada. Resipi Solok Lada saya ambil dari AlongRiz.

Anak-anak belum pandai makan Nasi Kerabu ini...tetapi solok lada..lesap cepat.

Next Post - Grilled Snapper With Kerabu Mango