Nasi Kerabu - a Traditional Malay Rice Dish
Ingredients
- 2 roma tomatoes
- 1/4 - 1/2 cup plantbased milk (adjust accordingly)
- sambal - see highlights under 'red chili paste'
- dried butterfly pea flowers
- 1 small eggplant, bake or fry until cook
- 1 pack of tempeh/tofu - cut into cubes, fry or bake until crispy & season with pinch of salt
- crackers (optional), dry roasted peanuts
- oil, coconut sugar, salt, water, cooked rice
Preparation
Raw veggies suggestions (wash & clean): fresh mung bean sprouts, chopped long/french beans, shredded purple & white cabbage, cucumber slices, Vietnamese coriander 'daun kesom' (may sub with lime zest/juice) & mint
Spicy coconut flakes: 1/2 cup fine coconut shreds (used frozen), 3 teaspoons sambal
In a heated non-stick pan, dry coconut shreds until light golden brown. Stir in sambal & season with salt. Once cooled, store mixture in a jar for later use or up to 1 week in the refrigerator. Use it as a condiment for rice or noodles.
Tomato sambal: Blend tomatoes into a fine paste. Pour tomatoes in a non-stick pan & dry it by stirring continuously until the color turns darker. Then, add 1 tablespoon sambal, 1/4 cup of plantbased milk (more if needed) & continue to cook until the mixture turns into a soft paste. Season with salt & 1 teaspoon of coconut sugar (optional).
Butterfly pea flowers rice: In a small pot, add 1 tablespoon dried flowers with 1/4 cup water. Boil for few seconds & sieve juice in a bowl. Replace part of your water to cook rice with this juice.
How to serve: Mix rice, sambal, veggies, herbs together and serve at room temperature. Enjoy!