Nasi Kerabu Kelantan

 Nasi Kerabu Kelantan 

Adapted recipe from  https://youtu.be/9CPcDysjJQA

SERVING : 5 adults + 1 toddler 

SAMBAL KELAPA 

• 4 ikan kembung 
• 2 pieces asam keping 
• 1 inches Gula Melaka 
• 1/2 teaspoon salt

• 2 stalks lemongrass (sliced) 
• 3 shallots 
• 2 cloves of garlic
• 1 inches ginger

• 1 Chinese rice bowl grated coconut (kelapa parut)  

• Seasoning: 
• 1 teaspoon salt 
• 1 teaspoon sugar 
• 1/4 teaspoon black pepper powder 
• 1/4 teaspoon mushroom powder 

STEPS: 

1. Boil the fish with asam keping, Gula Melaka and salt with water covering entire fish and lid on. This takes about 10 minutes. 
2. Remove fish from the hot water. 
3. Get the fish meat and discard the bones. 
4. Discard the water used to boil the fish too (can't make into stalk, it's too fishy). 
5. Pounce finely all the herbs (lemongrass, shallots, garlics and ginger) with mortar. 
6. Pounce coarsely the fish meat. 
7. Heat up the wok without oil. Roast the grated coconut until slightly yellowish using low fire. 
8. Add in the pounced ingredients and continue stir fry. 
9. Add in the fish meat and continue stir fry. 
10. Mix well and stir fry until everything turns dry and golden brown. 
11. Add salt, mushroom seasoning, brown sugar and black pepper powder. 
12. Done.  

NASI BIRU BUNGA TELANG 

• 1/2 a Chinese rice bowl bunga telang 
• 4 cups cooking rice water 
• 3 cups cooking rice (normal rice; not using Basmati) 
• 4 pandan leaves (knotted)
• 1 lemongrass stalk (hammered) 
• 3 pairs of kaffir lime leaves 

STEPS: 

1. Soak the bunga telang and water. Squeeze out as much "blue" from the flower. Sieve to get the liquid. 
2. Wash and rinse rice as usual. 
3. Put in pandan leaves, lemongrass and kaffir lime leaves together when cooking the rice in rice cooker. 

TUMIS NASI KERABU 

(SAMBAL SANTAN) 

• Blend 
• 3 cloves of garlic 
• 1 bulb big onion (I used 6 - 8 shallots) 
• 1 inches ginger 
• some water to blend 
• 1 stalk of lemongrass (hammered) 
• 2 tablespoons blended dried chili paste 

• Cooking oil 

• 3/4 Chinese rice bowl coconut milk (santan) 
• 1 asam keping 
• 1 inches Gula Melaka 
• 1 tablespoon ikan bilis essence (I pounced 10 ikan bilis and add 1 teaspoon water to form paste)
• salt 

STEPS: 

1. Blend the garlic, big onion and ginger with some water. 
2. Heat up a pot with sufficient oil to tumis. 
3. Tumis until pecah minyak (about 5 to 8 minutes). 
4. Add in blended dried chili paste and lemongrass. Continue to tumis until fragrant and pecah minyak.
5. Add in 3/4 cup concentrated coconut milk with 1 asam keping and 1 inches Gula Melaka.
6. Continue to tumis until pecah minyak and fragrant for another 10 minutes. 
7. Add salt and Gula Melaka to desired taste. 

GORENG IKAN TEPUNG

• 6 ikan kembung (cleaned) 
• frying batter (consistency: not too runny or too thick) 
• 3 tablespoons all purpose flour 
• 3 tablespoons corn flour 
• 1 tablespoon olive oil 
• 1/2 teaspoon salt 
• 6 tablespoons water 

STEPS: 

1. Clean the fish. Pat dry with kitchen towel to prevent 'popping' when frying.
2. Heat up the wok with oil. Make sure the oil is hot enough. You should see some smoke coming out from the wok. 
3. Dip fish into the frying batter. Make sure the stomach area has frying batter too. Coat well.
4. Deep fry the fish 3 at a time (using 15" kuali).
5. Drain off excess oil. 
6. Done.

I have some excess frying batter so I fried some pork fillet too. 

GORENG TEPUNG PORK FILLET 

• 10 slices of thin pork loin 
• marinate 
• 1/2 teaspoon salt 
• 1 teaspoon cooking wine 
• 1/4 teaspoon white pepper powder 

STEPS: 

1. Marinate the meat. 
2. Coat with the excess frying batter from tepung goreng ikan. 
3. Deep fry.
4. Done. 

Goreng Keropok Ikan 

• keropok ikan 
• sufficient cooking oil to fry

STEPS: 

1. After frying the fish and pork fillet, I immediately fry these keropok ikan with the same oil.
2. So, I don't have to reheat the oil. 
3. They 'kembang' very quickly when the oil is very hot.
4. Put aside. 

Ulam and Telur Masin Itik 

• 1 big cabbage leaf
• 2 stalks of long beans
• 5 limau kasturi 
• 4 telur masin (boiled and halved)  

STEPS: 

1. Soak the vegetables in water to rid any pesticide. 
2. Slice thinly. 
3. Boil the telur masin (salted eggs). Cut into half. 
4. Cut the limau kasturi into 2. 
5. Ready the condiments aside. 

This is ikan kembung