Nasi+Kerabu

=History=

Nasi kerabu is a traditional Malaysian dish that is famous for its blue rice. It is originated from Kelantan and now becomes popular among Malaysians. Nasi Kerabu literally means "salad rice", and Kelantan has a variety of Nasi Kerabu. Nasi Kerabu traces back its history as part of the Kelantanese Royal Cuisine, and it is deeply influenced by Thai Cuisine.

=Types of Nasi Kerabu=

Nasi kerabu biasa (normal) or nasi kerabu putih (white) which comes with its own sambal tumis (a special coconut milk based gravy with local herbs and spices, with a hint of chillies) or Nasi kerabu Hitam (black) though the actual color is blue (after the rice is soaked and cooked with a local flower, Bunga Telang although some people use artificial equivalents) and nasi kerabu kuning (yellow) which use tumeric in the preparation of the rice. Nasi Kerabu Hitan and Kuning does not require a sambal tumis, instead, it has a watery chilly sauce which makes it slightly hotter. The “kerabu” (salad) could be any vegetables or edible leaves though the more or less standard version will have daun kesum, taugeh (bean sprout), thinly cut; long green beans, bunga kantan, cucumber (connoisseurs will insist “seeded”), and daun kadok. Apart from that it is also served with fried breaded fish, //keropok keping//, salted egg, "solok lada" (fish fillet and coconut-stuffed chillis), and pickled garlic (local gherkins).



=Herb Rice Salad with Grilled Beef Recipe (Nasi kerabu daging panggang)=


 * Ingredients:**

//Main ingredients:// 1 cup grated coconut 4 cups cooked rice, cooled and flaked 1 lemon grass - white part only, finely sliced 1 torch ginger bud (bunga kantan), finely sliced 4 shallots, thinly sliced 20g young root ginger, finely shredded 10g young galangal root, finely shredded 5g turmeric root, finely shredded 1 tsp salt ½ tsp freshly ground black pepper 1 small piece (200g) tender beef, grilled and finely shredded

//For the leafy herb mixture:// 5 leaves daun kaduk 5 sprigs daun kesum (stems removed) 1 small bunch daun pegaga 3 sprigs ulam raja 3 sprigs mint (stems removed) 5 leaves daun cekur 2 kaffir lime leaves 1 turmeric leaf (daun kunyit)


 * Method:**

1. Stack the leafy herbs together and roll up tightly, using the larger leaves to wrap the smaller, finer leaves. Using a sharp knife, shred leaves very finely. Set aside. 2. Dry fry grated coconut in a wok over low heat, stirring constantly till the coconut turns a deep golden brown. Cool for 10 minutes, then grind in a mortar and pestle or whiz for a few seconds in an electric chopper to make fine crumbs. 3. Place the cooled rice in a large mixing bowl and add all the remaining ingredients - toasted coconut, shredded herbs, lemon grass, torch ginger, shallots, ginger, galangal, turmeric, salt, pepper and shredded beef. Toss gently until well mixed and serve.

Source: http://www.hungrygowhere.my/dining-guide/recipes/easy-malay-recipe-nasi-kerabu-daging-panggang-*aid-3e533101/

=Nasi Kerabu (Herb Rice)=

Serves: 8

 * 6 - 8 cups cooked rice
 * **For the kerabu**
 * 3 mackerel, grilled and flaked
 * 8 shallots
 * 2 cm ginger
 * 250g grated coconut to make [|kerisik]
 * 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, sliced
 * 1 lime, sliced in segments

Prep: 40 min › Cook: 1 hr › Ready in: 1 hr 40 min

 * 1) 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.
 * 2) 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.
 * 3) 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.
 * 4) 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.
 * 5) 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. Serve rice with accompanying side dishes such as Ayam Percik.

Tip
Budu can be too pungent for some people's taste. You can also substitute fish sauce with sliced chillies instead.

Tip
Traditional colour of the rice in Nasi Kerabu is blue! Yes, blue and this is acquired from the juice of a flower - bunga talang or blue pea flower.

Source: http://allrecipes.asia/recipe/1833/nasi-kerabu--herbed-rice-.aspx

=Video on how to make Nasi Kerabu=

media type="youtube" key="9BoQa17K-9g" width="560" height="315"

Source: How To Make Nasi Kerabu Video