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Serving Suggestion: 4 – 6 servings

Kerabu rice:

Ingredients:
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

Sauce:

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

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:

Ingredients:
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

Chili Sambal:

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

Kerabu rice:

Method:
1. Soak butterfly-pea flower in water.
2. 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.
3. Ready to serve with sauce, coconut sambal and chili sambal.

Tips: For perfect rice texture, stir and loosen the rice when it is cooked.

Sauce:

Method:
1. Stir fry ingredient (A) until fragrant.
2. Put in tamarind juice and season with salt and sugar.
3. Add in coconut milk dan stir thoroughly until boiling. Set aside.

Coconut Sambal:

Method:
1. Boil the fish with garcinia atroviridis and also ginger. Remove the flesh and crush to a soft mash.
2. Mash shallots, garlic and lemongrass until smooth.
3. 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:

Method:
1. Ground red chili and garlic until fine.
2. Season with vinegar and sugar.

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