Nasi Kerabu
- 4
- 16
- 30min
- 90min
It is a salad where the ingredients are chosen specifically for colour and flavour.
Quick Info
-
Country Of Origin
Malaysia -
Food Type
Rice Delicacy
Ingredients
Ingredients
Cooking Steps
Ingredients
Step 1 :
Make thin slices of the carrot and the cucumber.
Step 2 :
Mix the vinegar, half cup of water, sugar and 1 teaspoon of salt and bring it to a boil.
Step 3 :
Places the slices of carrot and cucumber in a bottle and pour the boiled mixture over it and seal the bottle. This can be preserved in refrigerator for future up to a few weeks.
Step 4 :
Put all the ingredients in a blender. Add water as required and blend well.
Step 5 :
Keep 1-2 teaspoon of this aside to marinate the tofu/tempeh.
Step 6 :
Heat the BB Royal cold pressed sesame oil and add the remaining paste to it.
Step 7 :
Saute until the raw smell has gone.
Step 8 :
Lower the flame and add the coconut milk as required and let it simmer on low flame until the sauce has thickened.
Step 9 :
Mix the cubed tofu/tempeh with the paste that was kept aside.
Step 10 :
Add 1-2 teaspoons of chili powder if required and salt as required. Marinate for at least half an hour.
Step 11 :
Heat BB Royal cold pressed sunflower oil for deep frying. Add the marinated cubes and fry until desired texture.
Step 12 :
Boil the shredded cabbage in water for 5 minutes. Drain it but keep aside the water for cooking the rice.
Step 13 :
In a pressure cooker, heat a tablespoon of BB Royal organic cold pressed sunflower oil and add the BB Royal Basmati Rice.
Step 14 :
Toast the rice for 5 minutes. Add the pandan leaves, lemongrass leaves, the drained water obtained after boiling the cabbage and if needed, some extra water. Cook the rice well.
Step 15 :
Prepare the cabbage and the sprouted mung beans/green gram.
Step 16 :
Heat a tablespoon BB Royal organic cold pressed sunflower oil in a pan and add the boiled cabbage, add teaspoons of BB Royal chili powder, salt and saute the cabbage until it is cooked to your liking and keep aside.
Step 17 :
Toast the peanuts as per liking on a heated pan, and let it cool. Once cooled, rub the peanuts between the palms or fingers to remove the skin. After removing skin, set it aside.
Step 18 :
Toast the grated/desiccated coconut on heated pan until it becomes lightly brown. Add 1-2 teaspoons of chili powder, the chili flakes, salt as per taste and a pinch of sugar and mix well and set aside.
Step 19 :
Grate the raw mango. Mix it with the powdered sugar/jaggery and turmeric and set aside.
Step 20 :
Set the banana leaf on a plate if required. Take the rice in a greased bowl and press it well.
Step 21 :
Invert the bowl on the center of the banana leaf.
Step 22 :
Place the grated mango, the coconut mix, the peanuts, the mung beans/green gram, the cabbage, the pickled carrots and the pickled cucumbers and the fried tofu/tempeh around the rice with the colours of the adjacent condiment contrasting.
Step 23 :
Pour a small amount of the sauce on the rice and garnish it with some chopped lemongrass.
Quick Info
Country Of Origin
Food Type
Shop Ingredients
Nasi Kerabu
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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