Nasi Kerabu Kelantan (Herb Rice) - a blue colored rice served with fresh herbs, salted egg, fish crackers, spiced sauce, and Crispy Skin Turmeric Salmon. | RotiNRice.com

Nasi Kerabu Kelantan (Herb Rice)

Nasi Kerabu Kelantan (Herb Rice) - a blue colored rice served with fresh herbs, salted egg, fish crackers, spiced sauce, and Crispy Skin Turmeric Salmon.
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Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Course: Main Dish
Cuisine: Malaysian
Keyword: kelantan herb rice, nasi kerabu kelantan
Servings: 2
Calories: 820
Author: Linda Ooi

INGREDIENTS

  • 1 salted egg
  • 6 fish crackers
  • ½ cup daun kesum / polygonum / Vietnamese mint (5g)
  • ½ cup mint leaves (5g)
  • 6 long beans (75g)
  • 3 oz bean sprouts (trimmed) (85g)

Fragrant Blue Rice

  • 1 cup rice (rinsed and drained) (1 1/3 rice cooker cup/200g)
  • 1 lemongrass (crushed)
  • 3 kaffir lime leaves
  • 10 dried bunga telang (blue/butterfly pea flower)
  • cup warm water (300ml)

Kerisik Ikan (Coconut Fish Flakes)

  • ½ cup grated coconut (50g)
  • 4 oz snapper fillet (113g)
  • ½ tsp salt (divided)
  • ¼ tsp ground pepper

Kuah Tumis (Spiced Sauce)

  • 3 red chilies
  • 1 inch ginger (30g)
  • 1 clove garlic
  • 6 shallots
  • 1 lemongrass (slice bottom third into rings)
  • 1 tbsp vegetable oil
  • ½ cup coconut milk (120ml)
  • 1 piece asam gelugor or 2 tsp lime juice
  • 1 tsp fish sauce
  • Salt to taste
  • Sugar to taste

Crispy Skin Turmeric Salmon

  • 2 pieces salmon (about 4 oz/113g each)
  • ¾ tsp salt
  • 1 tsp ground turmeric
  • 1 tbsp vegetable oil

INSTRUCTIONS

  • Boil salted egg over medium heat for 15 minutes. Remove and when cool enough to handle, cut salted egg into half. Scoop out the two salted egg halves with a spoon.
  • Microwave fish crackers on high for 1 minute. Remove and set aside.

Fragrant Blue Rice

  • Wash and drain rice in rice cooker insert for 4 to 5 times. Add lemongrass and kaffir lime leaves.
  • Soak bunga telang (blue/butterfly pea flower) in warm water for 15 minutes. Strain blue pea flower water over rice.
  • Transfer rice cooker insert to the rice cooker. Press the start button to cook rice.

Kerisik Ikan (Coconut Fish Flakes)

  • Toast (without oil) grated coconut in a non-stick fry pan, stirring constantly over low heat until the general distribution of the coconut is golden brown. This should take about 8 to 10 minutes. Remove and set aside.
  • In the same fry pan, cook snapper fillet with ¼ teaspoon salt and ground pepper. Break up the fish with a spatula. This should take about 10 minutes.
  • Grind and pound toasted coconut in a circular motion using a mortar and pestle to release its oil and fragrance. Add fish flakes and remaining ¼ teaspoon salt and continue to grind and pound until fine and well mixed.

Kuah Tumis (Spiced Sauce)

  • Blend red chilies, ginger, garlic, shallots, and lemongrass with 2 tablespoons of water into a paste.
  • Heat vegetable oil in a small saucepan. Stir fry spice paste until fragrant, about 3 to 4 minutes. Pour in coconut milk. Add asam gelugor, fish sauce, salt, and sugar. Stir fry until sauce has thicken, another 3 to 4 minutes. Transfer to a small bowl.

Crispy Skin Turmeric Salmon

Putting It Together

  • Line a serving dish with banana leaf (optional). Place a bowl of fragrant blue rice in the middle.
  • Then arrange prepared daun kesum, mint leaves, long beans, bean sprouts, salted egg, fish crackers, kerisik ikan (coconut fish flakes), and crispy skin turmeric salmon around the rice.
  • Top rice with 1 to 2 tablespoons of kuah tumis (spice sauce).

NUTRITION

Calories: 820kcal
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