Author: Cee Gee
- Serves: 8
- Serving size: 350 grams
- Calories: 736
- Fat: 49 grams
- Saturated fat: 42 grams
- Unsaturated fat: 2 grams
- Carbohydrates: 54 g
- Sugar: 27 grams
- Sodium: 4117 mg
- Fiber: 15 grams
- Protein: 18 grams
Recipe type: Salad
Nasi Kerabu is a Malaysian rice salad that is traditionally served with grilled or barbecued meat, seafood or poultry. This recipe is for the salad alone. It can be eaten on its own but is far better served with Ajam Percik( marinated grilled chicken) and spicy fried fish. When served with the poultry and seafood ik makes a fantastic dish to serve at a Malaysian theme meal.
- Basmati rice – one and a half cups
- Water – two and a half ups
- Kaffir lime leaves – four
- Lemongrass – one stalk
- Salt – ½ teaspoon
- Blue food colouring – a couple of drops
- Onion - one medium
- Lemongrass – two stalks
- Desiccated coconut – one and a half cups
- Mackerel – two medium
- Salt – ¼ teaspoon
- Black pepper – few grinds
- Cabbage – two cups (finely shredded).
- Bean sprouts – two cups
- Cucumber – one small (sliced into matchsticks).
- Green beans - ten (julienned)
- Coriander leaves – ½ cup ( finely chopped)
- Fresh mint – two tablespoons (finely chopped).
Making the blue rice
- Soak the rice for 20 minutes in water and then run under water until it runs clear.
- Place the rice in a pot
- Add the water, Kaffir lime leaves, salt and lemongrass
- Add the blue colouring
- Bring the water to a gentle simmer.
- Cook until the rice is cooked (15 to 20 minutes).
- Remove the lemongrass and Kafir lime leaves and fluff up the rice with a fork.
For the Salad
- Mix all the ingredients for the Salad together in a bowl.
- Grill the mackerel in a pan until cooked. Allow to cool and then flake
- Place the onion and lemongrass in a grinder. Pulse to a coarse paste
- Add the desiccated coconut to a pan
- Add the mackerel, salt and the paste
- Cook on medium heat for 5 minutes.
- Finish with a few grinds of pepper
Assembling the dish
- Cut the salted eggs in half
- Place a mound of blue rice in the centre of a plate (use a mould to shape it).
- Surround the rice with salted eggs, salad, coconut floss and stuffed Chillies. Add the Ajam Percikand spicy fried fish(if using).
- Place, a spoonful of the Sambal next to the eggs and finally, top the blue rice with a couple of tablespoons of the spicy coconut sauce.