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

  1. 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⁣

  2. Spicy coconut flakes: 1/2 cup fine coconut shreds (used frozen), 3 teaspoons sambal⁣

  3. 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.⁣

  4. 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).⁣

  5. 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. ⁣

  6. How to serve: Mix rice, sambal, veggies, herbs together and serve at room temperature. Enjoy!⁣

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