Sunday, 7 August 2016

吉兰丹蓝花饭 ~ Nasi Kerabu Kelantan ( Kelantan Herb Rice Salad )






食谱取自 : 就是爱吃饭

蓝花饭

材料 A ( 蓝花饭 ) :
2 白米
3 清水
1/2汤匙 姜丝
1/2茶匙
20 蓝花

材料 B  ( 叁峇椰丝 ) :
1 甘望鱼
100g 白椰丝
1 香茅 ( 切幼 )
1/2茶匙
1茶匙

材料 C ( 捣烂 ) :
5 小葱头
4 蒜头
10 辣椒干 ( 泡软 )
120g 紫洋葱
25g

材料 D :
1 香茅 ( 拍裂 )
1 亚叁片
2汤匙 椰糖碎
200ml  浓椰浆
2茶匙 budu

配料 :
2 咸蛋 ( 切半 )
炸鱼饼 / 炸虾饼适量

新鲜配菜 :
适量生芽菜 , 黄瓜丝 , 包菜丝 , 长豆(切幼粒
 


做法 :
1. 蓝花饭 : 将蓝花与1杯清水取自(材料A )放入小锅中煮沸,再煮2 ~3分钟,沥出汁液。

2. 将其余材料A连同蓝花水放入电饭锅内,拌匀后像平常煮饭以样煮熟即成。

3. 叁峇椰丝 : 将甘望鱼烤熟或煮熟,放凉后撕出鱼肉。

4. 将椰丝放入锅内,以小火( 免油 )炒至干和 呈浅褐色。

5. 将炒椰丝,鱼肉和其余材料B放入石钵内捣烂即可。

6. 辣叁峇酱 : 在锅内烧热5汤匙油 ,加入材料C炒香。加入材料D,以小火煮10分钟即可。

7. 将适量蓝花饭舀在碟中央 ,然后将叁峇椰丝,辣叁峇酱,配料和新鲜生菜放在碟边,即可享用。也可配上马来香料炸鸡炸黄姜鱼享用。

Recipe source : In Love with Rice : The Rice Bible by Ricky Ng

Nasi Kerabu

Ingredients A ( Blue Coloured rice ) :
2 cups uncooked rice
3 cups water
1/2tbsp finely shredded ginger
1/2tsp salt
20 blue pea flowers ( bunga telang )

Ingredients B ( Coconut Sambal Ikan ) :
1 Kembung fish
100g grated white coconut
1 stalk lemongrass ( finely shredded )
1/2tsp salt
1tsp sugar

Ingredients C ( pounded ) :
5 shallots
4 pips garlic
10 dried chillies ( soaked )
120g Bombay onion
25g ginger

Ingredients D :
1 stalk lemongrass
1 pc dried tamarind peel / asam keeping
2tbsp ground palm sugar / gula Melaka
200ml thick coconut milk
2tsp budu ( Kelantan fish sauce )

Side Condiments :
2 boiled salted eggs ( halved )
some fish or prawn crackers

Herb Salad ( Ulam-ulaman ) :
some raw bean sprout , shredded cucumber , shredded cabbage , long bean ( cut into small pieces )

Method :
1. Blue Dyed Rice : In a saucepan , combine blue pea flower with 1 cup of water ( from ingredients A ) , bring to boil and cook for 2 ~ 3 minutes , strain to obtain the blue colour .

2. Combine the rest of the ingredients A in a rice cooker and blue pea flower solution , mix well and cook as per normal .

3. Coconut Sambal ikan : Grill or boil fish until cooked  , leave to cool before extracting flesh .

4. In a wok , stir-fry grated coconut without oil over low heat until dry and slightly brown in colour .

5. Combine fried grated coconut , cooked fidh and the rest of the ingredients B in a mortar and pound until fine .

6. Spicy Tumis Sauce : Heat 5 tbsp oil in a wok , add ingredients C mixture and stir-fry until fragrant . Add ingredients D and cook over low heat for 10 minutes .

7. To serve , put blue coloured rice in the centre of a serving plate , and place coconut sambal , spicy tumis sauce , side condiments and herb salad on the plate . It can also served with Malay style Fried Chicken ( Ayam Goreng Berempah ) or Turmeric Fried Fish ( Ikan Goreng Tepung ) .