Kerabu Rice

60m

Ingredients

Kerabu Rice
Sauce
Ingredients A: Finely ground
Coconut Sambal
Chilli Sambal

Instructions

Kerabu Rice
1

Soak butterfly-pea flowers in water.

2

Put rice into the rice cooker. Add in butterfly-pea flower water, Seri-Aji® Yangchow Fried Rice Seasoning and the rest of the ingredients. Stir well and boil until well-cooked.

3

Ready to serve with sauce, coconut sambal and chilli sambal.

Sambal Tumis Sauce
1

Stir-fry ingredient (A) until fragrant.

2

Put in tamarind juice and season with salt and sugar.

3

Add in coconut milk and stir thoroughly until boiling. Set aside.

Coconut Sambal
1

Boil the fish with garcinia atroviridis (asam keping) and also ginger. Remove the flesh and crush to a soft mash.

2

Mash shallots, garlic and lemongrass until smooth.

3

Toast the grated coconut without oil in a pan until golden brown. Stir in the mashed ingredients and fish until dry. Season with salt and sugar.

Chilli Sambal
1

Grind red chilli and garlic until fine.

2

Season with vinegar and sugar.

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