Nasi Kerabu : Part Two - Recipe

I went to collect some blue peas or bunga telang this morning. Made a small arrangement and photographed it. This blue pea is actually quite a common climbing vine in Sarawak. The Methodist School Sibu used to have a few vines growing in the stair case going up to the Home Science Room. Who knows they might still be there!

Nasi Kerabu according to many of my West malaysian friends originated in Kelantan. But some claim that it is from Terengganu.

You will need :

1. Rice

20 bunga telang flowers (pressed and squeezed to get a tablespoon of blue liquid)
3 cups of rice (for 8 persons)
some salt
some pepper
some pandan leaves
some kunyit leaves

Cook the rice as usual and add the blue colouring.(If you like you can add some coconut milk)


2. Sambal
4 chilies - pounded
half big onion
some pips of garlic
l inch slice of ginger
one stick of lemon grass or serai
l inch kunyit

1/2 cup coconut milk

salt
some gula melaka

Method

1. Pound chillies;onions ;ginger;garlic and kunyit together until fine.
2. Heat up the oil and stir fry the pounded ingredients till fragrant.
3. Add the santan and cook for a short while. Set aside.

3. Fish :

Select a nice tenggiri about 1 kg and enough for eight persons. Cut up it into suitable sizes and marinate in salt and pepper for a while. Deep fry in hot oil.

4. Coconut Sambal

1/2 cup freshly grated coconut
2 pips garlic - well pouned
3 small onions - sliced and well pouned
1 stalk of serai - well pouned
some salt
some sugar

Fry these ingredients with a bit of oil.

5. Salad

l cucumber
half head of cabbage
some daun selum
some taugeh
some daun kesum
some bunga kentang

some fresh limes

6. Fish crackers/Keropok and some salted fish

7. Salted eggs

Enjoy cooking!