RUBINE ONLINE STORE IS LIVE NOW!
0

Recipe

Rubine Nasi Kerabu Recipe




We are dialing back to our roots this week by celebrating Merdeka with the underrated Malaysian favourites, Nasi Kerabu. Interesting facts, this dish originates from Kelantan or more specifically, Kelantan Peranakan. Nasi Kerabu is one of the best representative of Malaysian culture. With its vivid colors, this dish sure does looks like the various colorful culture in Malaysia. Better yet, this aromatic and spicy dish will definitely awaken your taste buds! If there is one thing all Malaysian is proud of, it will be our food. Happy Merdeka, Malaysians!



Nasi Kerabu for 4 pax

Recipe

Spice Paste
Shallots - 10 pcs  
Onion - 1 pc  
Garlic - 3 cloves  
Galangal - 1 inch sliced  
Ginger - 1 inch sliced  
Lemongrass - 3 stalks  
Water - 100ml
 
Grill Chicken - Ayam Percik
Chicken Thigh - 4 pcs  
Salt - 1 tsp  
White Pepper - 1 tsp  
Turmeric Powder - 2 tbsp  
Spice Paste - 3 tbsp  

Spice Sauce
Cooking Oil - 100ml
Spice Paste
Chili Boh - 6 tbsp
Coconut milk - 200ml
Tamarind juice - 100ml  
Salt - ½ tsp  
Sugar - 1 tbsp

Toasted Coconut
Grated Coconut - 70g  
Indian Mackerel - 2 pcs
Cooking Oil - 1 tbsp
Spice Paste - 2 tbsp  
Salt & Sugar to taste

Blue Pea Rice
Dried Blue Pea Flower - 2 tbsp  
Hot Water - 1 cup  
Rice - 1 cup - washed and drained  
Kaffir Lime Leaves - 2 pcs  
Lemongrass - 1 stalk - smashed  
Galangal - 2 slices  
Ginger - 2 slices  

Mixed Herbs - Ulam
Cabbage - 2-3 slices  
Laksa Leaves - 30 pcs  
Torch Ginger Flower - 1pc  
Lemongrass - 1 stalk  
Long Beans - 3 pcs  
Sides
Salted Egg
Fish Cracker
Sambal Belacan

Instructions
1) Blend all grill chicken spices. Scoop 2 tbsp set aside.
2) Marinate chicken thigh with salt, white pepper, turmeric powder and rub in blended spice paste. Leave for 1 hour.
3) Preheat cooking oil, add in spice paste stir fry until fragrant. Add in chili boh and stir fry until oil separates. Add in coconut milk, tamarind juice, salt & sugar. Remove and set aside.
4) Toast grated coconut over low heat until light brown. Once cool lightly blend.
5) Pan fry Indian mackerel, debone and add into toasted coconut.
6) Add cooking oil into pan, stir fry spice paste. Add in toasted coconut. Sauté until mixture is dry. Add in salt and sugar to taste.
7) Bake chicken at 200°C. After 15 min, spread spice sauce on chicken. Bake for another 15 min.
8) Soak dried blue pea flower in hot water for 30min. Rice washed and drained. Add in kaffir lime leaves, lemongrass, galangal, ginger and blue water. Top up water to cover rice. Cook rice in rice cooker.
9) Prepare mixed herbs. Slice all herbs and vegetables. Mix well.
10) Arrange all sides around the rice. Top chicken with extra spice sauce.


Powered by:
Hood: Rubine Novara
Hob: Rubine Lotoflexi
Oven: Rubine Lava