Nasi Kerabu Biru Kelantan

Up next after Nasi Bunga Telang Serai/Blue Pea Lemongrass Rice? Do I have to really say? Its obvious right? Another blue rice. Not any other, but Kelantan calling. Nasi Kerabu Biru Kelantan. The blueish blushing and brimming delightfully rice dish. Moreover, must I blow my own trumpet by mentioning that I quite know it to Kelantanese dishes (Laksam Kelantan) or even our Malay cuisine on the whole (Nasi Ulam, Nasi Dagang, Kerabu Taugeh, Asam Pedas Ikan, Nasi Lemak Sambal Udang & Sayur Lodeh) and my Malay cooking list can go on and on for a matter of fact? But the other fact is that I have never stepped into Kelantan before, though I have much tummy and mouth explored Nasi Kerabu from where I am. Easily available and you should try the ones sold in night markets as well. Oh, plus, do I have repeat myself again and again? Like I have already told you many times, rice being my bestie (Burmese Biryani, Hyderabadi Biryani & Vegetable Biryani)? 


Where did I pick up cooking all those rice dishes? On my own. Like the say, practice makes perfect. Also, listening to friends, of course we shouldn't discount cooking programs and shall we speak about online cooking research? Everything mind you started in slow steps and I must thank this space of mine which actually motivated me to learning new dishes (Nasi Pudina & Nasi Kunyit). What about the recipe for this Nasi Kerabu Biru Kelantan? Plucked from the air. Seriously. I coined my own. Yessss! Believe me you. Herbs/ulam from my small garden and the rest is me making my own cooking history to Nasi Kerabu Biru Kelantan. Nasi Kerabu Biru Kelantan? Speaks for itself. Wholesomeness, delighfulness and showcasing our Malaysian Malay cultural heritage to eating and putting a broad smile on our faces. 

For rice

Ingredients

3 cups warm cooked white rice

1/2 cup bunga telang/pea flower extract (see nasi bunga telang)

Salt for taste

Method

Pour extract into rice and gently stir with a chopstick.

Keep aside. 

(Note: don't stir too much because you want some grains to be white and the rest blue for the contrast of colours)

Herbs from nava k's garden (as needed) - all sliced thinly/shredded

Coriander leaf

Cekur/ginger

Lengkuas/galangal

Serai

Pegaga/pennywort

Daun kaduk/betel leaf

Turmeric/kunyit leaf

Limau purut/kaffir lime leaves

Basil

Method

Toss these herbs alongside rice just before serving.

For kelapa udang kering kerisik/coconut dried prawn flakes

1/4 cup dried prawns - soaked and rinsed

1/4 cup fresh grated coconut

1/2 tsp turmeric/kunyit powder

Chilli flakes - as needed

Palm sugar - as needed

Salt - as needed

2 tbsp oil

Method

Light pound coconut and dried prawns.

Fry with the rest of ingredient in oil till flaky and crispy.

Dish out.

For kunyit/turmeric sambal fish (Ikan Goreng Kunyit)

2 pcs of bawal putih/white pompret (or any suitable type, preferably local catch) - score on both sides

1 tsp ginger paste

1 tsp garlic paste

1 tbsp dried chilli paste

1 turmeric leaf - shredded/sliced

2 tsp corn flour

1 tsp rice flour

Salt for taste

Method 

Marinate fish with the ingredients. 

Keep in the fridge until frying time or for an hour.

Deep fry and dish out.

For budu ikan bilis/anchovies sambal

1/2 cup bilis - soaked, rinsed and crispy fried

1 red chilli - sliced
1 green chilli - sliced

3 shallots - sliced

Budu - as needed

Palm sugar - as needed

Calamansi lime/limau kasturi - as needed

(Note: no need for salt because budu is salty enough)

Method

Pound bilis, chilli and shallots

Season with budu, sugar and calamansi lime.

Keep aside.

To Serve

Scoop rice onto a serving plate and surround with the condiments, plus add fried salted fish, salted egg and calamansi lime for the flakes/kerisik.