Kerabu Rice
Product Used for the Recipe
6 servings
Kerabu Rice
Please Select an Option
Dish
Kerabu Rice
Sauce
Ingredient A: finely ground
Coconut Sambal
Chili Sambal
| 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.
| 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.
| 4 sprigs | Dried chili, cut, seeded and boiled |
| 2 pcs | Onion |
| 2 cloves | Garlic |
| 1 inch | Ginger |
| 1 stalk | Lemongrass |
| 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.
| 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.
For perfect rice texture, stir and loosen the rice when it is cooked.
