NASI KERABU WITH OATS

INGREDIENTS

2 cups uncooked rice

1 tsp light blue colouring (if bunga telang flower extract is not available)

1 piece pandan leaf

Coconut sambal

½ cup grated coconut

2cm ginger

3 whole shallots, sliced thinly

2 medium mackerel fish, baked and deboned, flaked

2 stalks lemongrass, pounded

1½ tbsp grated coconut, roasted until crispy golden brown and pounded (kerisik)

½ cup Quaker Instant Oatmeal

1½ cups Quaker Whole Rolled Oats

1½ tbsp palm sugar, grated

White pepper and salt to taste

Sauce

8 pcs dried chillies, soaked in hot water, seeds discarded

6 whole shallots

1 cup thin coconut milk

1 slice asam keping

1 stalk lemongrass, crushed slightly 1 tsp salt

1 tsp castor sugar

Salad kerabu:

5 pcs long beans, sliced finely

1 whole cucumber, cut in matchstick slices

6 stalks sprigs of daun kesum, sliced finely

1½ tbsp daun pegaga, sliced finely

2 stalks lemongrass bulbs, sliced finely

1½ tbsp bunga kantan, sliced finely

2 tbsp winged bean, sliced finely

2 tbsp budu

5 whole bird’s eye chillies, sliced

1 whole lime, sliced into wedges

METHOD

For rice:

1. Cook rice in a rice cooker. When it is half cooked, mix in blue colouring or bunga telang extract and pandan leaf. When rice is ready, set aside and keep it warm.

For coconut sambal:

1. Roast the grated coconut in a dry pan, over low heat. Stir constantly until it turns golden brown. Set aside to cool.

2. Blend the ginger and shallots together until fine.

3. In a mixing bowl, add the mackerel fish, blended ingredients (onion and ginger), pounded lemongrass and kerisik. Mix well with Quaker Instant Oatmeal and Quaker Whole Rolled Oats.

4. Season with salt, sugar, white pepper and place in a serving dish.

For sauce:

1. Grind the chillies and shallots together until fine.

2. Add the blended spices with coconut milk, asam keping and lemongrass into the pot and bring to a slow boil.

3. Add salt and sugar to taste and simmer for another 10 minutes, stirring constantly.

4. Serve in a bowl.

For kerabu:

1. Arrange all the finely sliced ingredients unto a serving platter. In a separate bowl, serve the budu and sliced bird’s eye chillies with lime wedges on the side.

TO SERVE

1. Mix the rice with the salad kerabu or serve a handful of kerabu on rice in a plate.

2. Serve with two tablespoons of coconut sambal, two tablespoons of sauce and a slice of lime.

3. Nasi kerabu can also be served with salted egg and fried fish, if desired.