NASI KERABU
MALAYSIA
Preparation
1.
2.
3.
4.
5.
For the kerabu : To make the kerisik, toast the grated coconut in a
dry pan, over low heat making sure to stir constantly until it turns
golden brown. Set aside to cool.
Blend the ginger and shallots together until fine. Add the flaked
fish, blended ingredients, and kerisik in a bowl and mix well.
Season with salt and sugar and place in a serving dish.
For the sauce: Grind the chillies and shallots together until fine.
Put the blended spices with coconut milk, asam keping and
lemongrass in a pot and bring to a slow boil. Add salt and sugar to
taste and simmer for another 10 minutes, stirring constantly. Put
in a serving bowl.
For the garnishing: Arrange all the sliced ingredients onto a serving
platter. In a separate bowl put the budu and sliced bird chillies
with lime wedges on the side.
To serve Nasi Kerabu : Put rice on a plate and pile on a handful of
the kerabu, several pinches of the herb and vegetable garnishes,
top with a little sauce and mix everything together with the rice.
For added flavour, add a teaspoon of the budu sauce to the rice.
SCHOOL:
SM SAINS TENGKU
MUHAMMAD FARIS
PETRA
Ingredients
63
NURUL
SYIFAA
• 6 - 8 cups cooked rice
• For the kerabu
• 3 mackerel, grilled and flaked
• 8 shallots
• 2 cm ginger
• 250g grated coconut to make kerisik
For the sauce
• 4 cups (1l) coconut milk
• 10 dried chilies, soak in hot water
discard seeds
• 8 shallots, 2 slices asam keping
• 2 stalks lemongrass, crushed slightly
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, sliced
• 1 lime, sliced in segments
Main Course