Kerabu Rice

Nutrition Value in 1 Serving

Calories
533.0 kcal
Carbohydrate
64.3 g
Fat
20.8 g
Protein
22.1 g

Nutrition Value in 1 Serving

Calories
654.8 kcal
Carbohydrate
71.9 g
Fat
26.7 g
Protein
31.7 g

Nutrition Value in 1 Serving

Calories
875.1 kcal
Carbohydrate
108.3 g
Fat
30.0 g
Protein
42.9 g
Product Used for the Recipe
AJI-NO-MOTO® Recipes TUMIX® Chicken Stock Recipes
Ajinomoto Malaysia
1 Serving
1 hour 30 minutes
Recipe Description

Delicious and nutritious Kerabu Rice.

Please Select an Option
Intensity
Dish
Blue Rice
Baked Black Pepper Chicken
Grated Coconut Sambal
Fish
Ulam-Ulaman
Budu
Soup
Blue Rice
Baked Black Pepper Chicken
Grated Coconut Sambal
Fish
Ulam-Ulaman
Budu
Soup
Blue Rice
Baked Black Pepper Chicken
Grated Coconut Sambal
Fish
Ulam-Ulaman
Budu
Soup
Ingredients
1 1/3 cup Rice
Method
  1. Cook rice with some butterfly pea flower for blue coloured rice.
Ingredients
1/4 pc Chicken breast
1/2 tbsp Honey
1/4 tbsp Olive oil
1/2 tsp  AJI-SHIO® Flavoured Black Pepper

 

Method
  1. Tenderise chicken breast with meat hammer (optional).
  2. Marinate with honey, olive oil and AJI-SHIO® Flavoured Black Pepper.
  3. Bake in 180OC pre-heat oven for 10 minutes or until the chicken is cooked.
  4. Slices and serve.
Ingredients
1/3 cup Grated coconut
1 Shallot
1 tbsp Ginger
1 clove Garlic
1 Lemongrass
1/2 tbsp  Brown sugar

 

Method
  1. In a pan, sauté grated coconut without oil until golden, blend and set aside.
  2. Blend all the ingredients except coconut, sauté in the same pan until fragrant.
  3. Finally, combine all the ingredients and sauté thoroughly to increase the shelf life.
Ingredients
1 small pc Indian mackerel
1 cup Water
1/2 pc  Dried tamarind
1 slices Galangal
1/4 tsp  AJI-SHIO® Flavoured Black Pepper

 

Method
  1. Boil water with dried tamarind and galangal. Add in fish, boil until cooked. 
  2. Take out the fish and remove the flesh.
  3. In a non-stick pan, saute fish flesh without oil, season with AJI-SHIO® Flavoured Black Pepper. Keep aside.
Ingredients
1 tbsp Kesum leaf
1 tbsp Selom leaf
1 tbsp Ulam raja leaf
1 tbsp Turmeric leaf
1 tbsp Kantan flower
1 tbsp Japan cucumber
1 tbsp Lemongrass

 

Method
  1. Slices all the vegetables thinly.
  2. Keep aside. 
Ingredients
2 tbsp Budu
1 small  Lime, squeeze the juice

 

Method
  1. Mix budu and lime juice.
  2. Keep aside. 
Ingredients
1/4 cup Celery, diced
1/4 cup Carrot, diced
250 ml  Chicken clear stock
1 tsp  TUMIX® Chicken Stock

 

Method
  1. Boil the chicken clear stock.
  2. Add in celery, carrot and TUMIX® Chicken Stock, mix well.
     
Set Meal
  • Blue rice
    • 1 1/3 cup Blue rice
  • Baked Black Pepper Chicken 
  • Grated Coconut Sambal
  • Fish 
  • Ulam-Ulaman
  • Budu
  • Soup
  • Dairy Product
    • 1 cup Plain yoghurt
  • Fruit
    • 1 whole Orange
Ingredients
1 1/3 cup Rice
Method
  1. Cook rice with some butterfly pea flower for blue coloured rice.
Ingredients
1/2 pc Chicken breast
1 tbsp Honey
1/2 tbsp Olive oil
3/4 tsp  AJI-SHIO® Flavoured Black Pepper

 

Method
  1. Tenderise chicken breast with meat hammer (optional).
  2. Marinate with honey, olive oil and AJI-SHIO® Flavoured Black Pepper.
  3. Bake in 180OC pre-heat oven for 10 minutes or until the chicken is cooked.
  4. Slices and serve.
Ingredients
1/3 cup Grated coconut
1 Shallot
1 tbsp Ginger
1 clove Garlic
1 Lemongrass
1/2 tbsp  Brown sugar

 

Method
  1. In a pan, sauté grated coconut without oil until golden, blend and set aside.
  2. Blend all the ingredients except coconut, sauté in the same pan until fragrant.
  3. Finally, combine all the ingredients and sauté thoroughly to increase the shelf life.
Ingredients
2 small pc Indian mackerel
1 cup Water
1/2 pc  Dried tamarind
1 slices Galangal
1/2 tsp     AJI-SHIO® Flavoured Black Pepper

 

Method
  1. Boil water with dried tamarind and galangal. Add in fish, boil until cooked. 
  2. Take out the fish and remove the flesh.
  3. In a non-stick pan, saute fish flesh without oil, season with AJI-SHIO® Flavoured Black Pepper. Keep aside.
Ingredients
1 tbsp Kesum leaf
1 tbsp Selom leaf
1 tbsp Ulam raja leaf
1 tbsp Turmeric leaf
1 tbsp Kantan flower
1 tbsp Japan cucumber
1 tbsp Lemongrass

 

Method
  1. Slices all the vegetables thinly.
  2. Keep aside. 
Ingredients
2 tbsp Budu
1 small  Lime, squeeze the juice

 

Method
  1. Mix budu and lime juice.
  2. Keep aside. 
Ingredients
1/4 cup Celery, diced
1/4 cup Carrot, diced
250 ml  Chicken clear stock
1 tsp  TUMIX® Chicken Stock

 

Method
  1. Boil the chicken clear stock.
  2. Add in celery, carrot and TUMIX® Chicken Stock, mix well.
Set Meal
  • Blue rice
    • 1 1/3 cup Blue rice
  • Baked Black Pepper Chicken 
  • Grated Coconut Sambal
  • Fish 
  • Ulam-Ulaman
  • Budu
  • Soup
  • Dairy Product
    • 1 cup Plain yoghurt
  • Fruit
    • 1 whole Orange
Ingredients
2 cup Rice
Method
  1. Cook rice with some butterfly pea flower for blue coloured rice.
Ingredients
1/2 pc Chicken breast
1 tbsp Honey
1/2 tbsp  Olive oil
3/4 tsp AJI-SHIO® Flavoured Black Pepper

 

Method
  1. Tenderise chicken breast with meat hammer (optional).
  2. Marinate with honey, olive oil and AJI-SHIO® Flavoured Black Pepper.
  3. Bake in 180OC pre-heat oven for 10 minutes or until the chicken is cooked.
  4. Slices and serve.
Ingredients
1/3 cup Grated coconut
1 Shallot
1 tbsp Ginger
1 clove Garlic
1 Lemongrass
1/2 tbsp  Brown sugar

 

Method
  1. In a pan, sauté grated coconut without oil until golden, blend and set aside.
  2. Blend all the ingredients except coconut, sauté in the same pan until fragrant.
  3. Finally, combine all the ingredients and sauté thoroughly to increase the shelf life.
Ingredients
2 small pc Indian mackerel
1 cup Water
1 pc  Dried tamarind
2 slices Galangal
1/2 tsp  AJI-SHIO® Flavoured Black Pepper

 

Method
  1. Boil water with dried tamarind and galangal. Add in fish, boil until cooked. 
  2. Take out the fish and remove the flesh.
  3. In a non-stick pan, saute fish flesh without oil, season with AJI-SHIO® Flavoured Black Pepper. Keep aside.
Ingredients
1 tbsp Kesum leaf
1 tbsp Selom leaf
1 tbsp Ulam raja leaf
1 tbsp Turmeric leaf
1 tbsp Kantan flower
1 tbsp Japan cucumber
1 tbsp Lemongrass

 

Method
  1. Slices all the vegetables thinly.
  2. Keep aside. 
Ingredients
2 tbsp Budu
1 small  Lime, squeeze the juice

 

Method
  1. Mix budu and lime juice.
  2. Keep aside. 
Ingredients
1/4 cup Celery, diced
1/4 cup Carrot, diced
250 ml  Chicken clear stock
1 tsp  TUMIX® Chicken Stock

 

Method
  1. Boil the chicken clear stock.
  2. Add in celery, carrot and TUMIX® Chicken Stock, mix well.
Set Meal
  • Blue rice
    • 2 cup Blue rice
  • Baked Black Pepper Chicken 
  • Grated Coconut Sambal
  • Fish 
  • Ulam-Ulaman
  • Budu
  • Soup
  • Dairy Product
    • 1 cup Plain yoghurt
  • Fruit
    • 1 whole Orange
Nutrition Tips
Low Moderate High
Pre-Event Workout Meal (3-4 hours before)   Post-workout Example Meal: Rich in protein for muscle recovery after training

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