Kerabu Rice Set
1 hour 30 minutes
1 Serving
Delicious and nutritious Kerabu Rice.
Please Select an Option
Intensity
Low
Moderate
High
- 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
Nutrition Value in 1 Serving
Calories
533.0 kcal
Carbohydrate
64.3 g
Fat
20.8 g
Protein
22.1 g
- 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
Nutrition Value in 1 Serving
Calories
654.8 kcal
Carbohydrate
71.9 g
Fat
26.7 g
Protein
31.7 g
- 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 Value in 1 Serving
Calories
875.1 kcal
Carbohydrate
108.3 g
Fat
30.0 g
Protein
42.9 g
Blue Rice
| 1 1/3 cup | Rice |
- Cook rice with some butterfly pea flower for blue coloured rice.
Baked Black Pepper Chicken
| 1/4 pc | Chicken breast |
| 1/2 tbsp | Honey |
| 1/4 tbsp | Olive oil |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
- Tenderise chicken breast with meat hammer (optional).
- Marinate with honey, olive oil and AJI-SHIO® Flavoured Black Pepper.
- Bake in 180OC pre-heat oven for 10 minutes or until the chicken is cooked.
- Slices and serve.
Grated Coconut Sambal
| 1/3 cup | Grated coconut |
| 1 | Shallot |
| 1 tbsp | Ginger |
| 1 clove | Garlic |
| 1 | Lemongrass |
| 1/2 tbsp | Brown sugar |
- In a pan, sauté grated coconut without oil until golden, blend and set aside.
- Blend all the ingredients except coconut, sauté in the same pan until fragrant.
- Finally, combine all the ingredients and sauté thoroughly to increase the shelf life.
Fish
| 1 small pc | Indian mackerel |
| 1 cup | Water |
| 1/2 pc | Dried tamarind |
| 1 slices | Galangal |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
- Boil water with dried tamarind and galangal. Add in fish, boil until cooked.
- Take out the fish and remove the flesh.
- In a non-stick pan, saute fish flesh without oil, season with AJI-SHIO® Flavoured Black Pepper. Keep aside.
Ulam-Ulaman
| 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 |
- Slices all the vegetables thinly.
- Keep aside.
Budu
| 2 tbsp | Budu |
| 1 small | Lime, squeeze the juice |
- Mix budu and lime juice.
- Keep aside.
Soup
| 1/4 cup | Celery, diced |
| 1/4 cup | Carrot, diced |
| 250 ml | Chicken clear stock |
| 1 tsp | TUMIX® Chicken Stock |
- Boil the chicken clear stock.
- Add in celery, carrot and TUMIX® Chicken Stock, mix well.
Blue Rice
| 1 1/3 cup | Rice |
- Cook rice with some butterfly pea flower for blue coloured rice.
Baked Black Pepper Chicken
| 1/2 pc | Chicken breast |
| 1 tbsp | Honey |
| 1/2 tbsp | Olive oil |
| 3/4 tsp | AJI-SHIO® Flavoured Black Pepper |
- Tenderise chicken breast with meat hammer (optional).
- Marinate with honey, olive oil and AJI-SHIO® Flavoured Black Pepper.
- Bake in 180OC pre-heat oven for 10 minutes or until the chicken is cooked.
- Slices and serve.
Grated Coconut Sambal
| 1/3 cup | Grated coconut |
| 1 | Shallot |
| 1 tbsp | Ginger |
| 1 clove | Garlic |
| 1 | Lemongrass |
| 1/2 tbsp | Brown sugar |
- In a pan, sauté grated coconut without oil until golden, blend and set aside.
- Blend all the ingredients except coconut, sauté in the same pan until fragrant.
- Finally, combine all the ingredients and sauté thoroughly to increase the shelf life.
Fish
| 2 small pc | Indian mackerel |
| 1 cup | Water |
| 1/2 pc | Dried tamarind |
| 1 slices | Galangal |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
- Boil water with dried tamarind and galangal. Add in fish, boil until cooked.
- Take out the fish and remove the flesh.
- In a non-stick pan, saute fish flesh without oil, season with AJI-SHIO® Flavoured Black Pepper. Keep aside.
Ulam-Ulaman
| 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 |
- Slices all the vegetables thinly.
- Keep aside.
Budu
| 2 tbsp | Budu |
| 1 small | Lime, squeeze the juice |
- Mix budu and lime juice.
- Keep aside.
Soup
| 1/4 cup | Celery, diced |
| 1/4 cup | Carrot, diced |
| 250 ml | Chicken clear stock |
| 1 tsp | TUMIX® Chicken Stock |
- Boil the chicken clear stock.
- Add in celery, carrot and TUMIX® Chicken Stock, mix well.
Blue Rice
| 2 cup | Rice |
- Cook rice with some butterfly pea flower for blue coloured rice.
Baked Black Pepper Chicken
| 1/2 pc | Chicken breast |
| 1 tbsp | Honey |
| 1/2 tbsp | Olive oil |
| 3/4 tsp | AJI-SHIO® Flavoured Black Pepper |
- Tenderise chicken breast with meat hammer (optional).
- Marinate with honey, olive oil and AJI-SHIO® Flavoured Black Pepper.
- Bake in 180OC pre-heat oven for 10 minutes or until the chicken is cooked.
- Slices and serve.
Grated Coconut Sambal
| 1/3 cup | Grated coconut |
| 1 | Shallot |
| 1 tbsp | Ginger |
| 1 clove | Garlic |
| 1 | Lemongrass |
| 1/2 tbsp | Brown sugar |
- In a pan, sauté grated coconut without oil until golden, blend and set aside.
- Blend all the ingredients except coconut, sauté in the same pan until fragrant.
- Finally, combine all the ingredients and sauté thoroughly to increase the shelf life.
Fish
| 2 small pc | Indian mackerel |
| 1 cup | Water |
| 1 pc | Dried tamarind |
| 2 slices | Galangal |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
- Boil water with dried tamarind and galangal. Add in fish, boil until cooked.
- Take out the fish and remove the flesh.
- In a non-stick pan, saute fish flesh without oil, season with AJI-SHIO® Flavoured Black Pepper. Keep aside.
Ulam-Ulaman
| 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 |
- Slices all the vegetables thinly.
- Keep aside.
Budu
| 2 tbsp | Budu |
| 1 small | Lime, squeeze the juice |
- Mix budu and lime juice.
- Keep aside.
Soup
| 1/4 cup | Celery, diced |
| 1/4 cup | Carrot, diced |
| 250 ml | Chicken clear stock |
| 1 tsp | TUMIX® Chicken Stock |
- Boil the chicken clear stock.
- Add in celery, carrot and TUMIX® Chicken Stock, mix well.
AJI-NO-MOTO® Recipes
TUMIX® Chicken Stock Recipes
