Malay Nasi Kerabu Rice Salad
Ingredients
- 2 Roma tomatoes
- 1/4 to 1/2 cup plant-based milk
- dried butterfly pea flowers
- 1 small eggplant
- 1 pack tempeh or tofu
- Crackers (optional)
- Dry roasted peanuts
- Oil
- Coconut sugar
- Salt
- Water
- Cooked rice
Raw vegetable suggestions
- Fresh mung bean sprouts
- Chopped long or french beans
- Shredded purple cabbage
- Shredded white cabbage
- Cucumber slices
- Vietnamese coriander
- Mint
Spicy coconut flakes components
- 1/2 cup fine coconut shreds
- 3 teaspoons sambal
Preparation
Prepare the spicy coconut flakes by dry roasting in a heated non-stick pan until light golden brown, then stir in sambal and season with salt.
Make the tomato sambal by blending tomatoes into a fine paste, cooking in a non-stick pan until darker, adding sambal and plant-based milk, and seasoning with salt and coconut sugar if desired.
Create the butterfly pea rice by boiling dried flowers in water, sieving the juice, and using it to cook the rice.
Prepare the protein by cutting tempeh or tofu into cubes and frying or baking until crispy with a pinch of salt.
Cook the eggplant by baking or frying until done.
Assemble the dish by mixing the rice, sambal, raw vegetables, herbs, and other components together and serve at room temperature.