Kerabu Rice


6 servings

Kerabu Rice
Kerabu Rice

2 cups | Rice |
3 cups | Hot water |
5 pcs | Butterfly-pea flower |
1 stalk | Lemongrass |
1 pcs | Kaffir lime leaf |
1 tbsp | SERI-AJI® Yangchow Fried Rice Seasoning |

- Soak butterfly-pea flower in water.
- Put rice into 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.
- Ready to serve with sauce, coconut sambal and chili sambal.
Sauce

1 ½ tbsp | Cooking oil |
¼ tbsp | Tamarind, mixed with 1 cup of water |
½ cup | Coconut milk |
1 tsp | Sugar |
½ tsp | Salt |

- Stir fry ingredient (A) until fragrant.
- Put in tamarind juice and season with salt and sugar.
- Add in coconut milk dan stir thoroughly until boiling. Set aside.
Ingredient A: finely ground

4 sprigs | Dried chili, cut, seeded and boiled |
2 pcs | Onion |
2 cloves | Garlic |
1 inch | Ginger |
1 stalk | Lemongrass |
Coconut Sambal

1 fish | Mackerel |
1 pcs | Garcinia atroviridis |
1 inch | Ginger, sliced |
100 g | Grated coconut |
2 pcs | Shallot |
2 cloves | Garlic |
1 stalk | Lemongrass |
1 tsp | Salt |
1 tsp | Sugar |

- Boil the fish with garcinia atroviridis and also ginger. Remove the flesh and crush to a soft mash.
- Mash shallots, garlic and lemongrass until smooth.
- 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.
Chili Sambal

4 pcs | Red chili, cut and seeded |
3 cloves | Garlic |
1 tbsp | Vinegar |
2 tsp | Sugar |

- Ground red chili and garlic until fine.
- Season with vinegar and sugar.


