nasi kerabu

            

Rice Recipes Kerabu

Materials

Rice materials:

4 cups of rice

Coconut Sambal material:

5 shallots (mashed)

1/2 grated coconuts (sangai)

1/2 teaspoon black pepper (mashed)

2 pieces of mackerel (boiled and mashed)

2 stalks lemon grass (pounded)

A little salt and brown sugar

Fry Gravy material:

5 shallots

1 cm ginger

2 tablespoons pickled

Half coconuts (take coconut milk)

2 stalks lemongrass (tap)

2 tbsp chilli paste

1 piece of tamarind

Ulam material:

1 medium cucumber

2 stalks winged bean

4 sprigs pennywort

Half the ginger flower stalk

Little sprouts

Method:

1) First of cooked rice until cooked.

2) Meanwhile, finely chopped salads all, set aside. To avoid becoming bruised salads, mix with a little salt after it is sliced.

3) Next, prepare the ingredients to make coconut sambal. Sangai oil until crisp but do not get burnt.

4) Then, punches together lemon pepper finely and add fish boiled and mashed again.

5) After lifting crisp coconut and mix together mashed earlier material. Set aside.

6) Prepare the ingredients are to make sauteed pickled condiment. Pat ginger and garlic finely and add to the pot of milk.

7) Include chilli paste, pickled and lemongrass.

8) Then simmer over medium heat while stirring and when broken oil may be lifted.