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Kerabu Rice

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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