CBS-Local-nasilemaklover: Nasi Kerabu Biru Kelantan

Actually I prepared this post since this afternoon till now (in between I have to prepare dinner) ^_^, because i have to write the long recipe...
I brought some keropok ikan (fish crackers) from the recent Kelantan trip, so it is the best time for me to prepare nasi kerabu and i prefer blue nasi kerabu as it look so outstanding and beautiful.
I was so impressed with my friend Gertrude (My Kitchen Snippets) prepared her nasi kerabu with so many side dishes. I was thinking to do like her. But the end i have to gave it up because i realized that it is too time consuming because have to deep fry crackers, boil salted eggs, pounded the spice ingredients, cook rice, tumis sambal, deep fry fish, cutting salad & etc..
I have to drop the idea of prepare roast meat and Ayam Percik (special roast chicken). In fact, i spent the whole afternoon just to prepare this nasi kerabu. Anyway, we were really enjoyed this home cooked nasi kerabu !! And i was impressed how tasty the Kuah tumis and sambal kelapa that i adapted from Azie kitchen, Thanks Kak Azie !!

What you have to be prepared:-

Nasi Biru (butterfly pea flower rice)

Nasi Biru (butterfly pea flower rice)
(recipe source: by Sonia aka Nasi Lemak Lover)
*serve 6

30 bunga telang biru (butterfly pea flowers)
1/4cup water
4 cups rice (I use local rice)
5 and ½ cup water
1tbsp ginger shredded

Method

Boil bunga telang biru with 1/4cup water for 1min. Discard flowers and retain the blue water.
Cook rice, water, blue water and ginger in a rice cooker.

Kuah Tumis (Sweet Salty Sambal)

I replaced budu (a special fish sauce) with normal fish sauce but later i realized actually i have budu that kept until i have forgotten. This budu was given by makcik manggis, a real budu from Kelantan, hahaha..) Sorry makcik, lain kali saya buat lagi guna budu awak ya , terimakasih banyak banyak..

Kuah Tumis (Sweet Salty Sambal)
(recipe source: adapted from AzieKitchen with minor changes)

Blend these ingredients:-
4 shallots
4 cloves garlic
2 onions
10 dried chilli
½”ginger

1 stalk lemongrass, smashed
1 small piece of asam keping( tamarind peel)
2 tbsp gula Melaka (palm sugar)
2 tsp budu (I replaced with fish sauce)
1 cup coconut milk
1/2tsp salt or to taste

Method:
1. Heat oil in a wok, fry blended ingredients and lemongrass till fragrance.
2. Add in coconut milk, keep stirring for few minutes.
3. Add in asam keeping, gula Melaka and fish sauce, continue to cook low medium heat till oil separated.
4. Taste it and add salt if necessary.

Note: This thick paste can be prepared one day earlier and the taste is salty and sweet with nice coconut aroma.

Sambal Kelapa (Coconut Flaked Fish)

Sambal Kelapa (Coconut Flaked Fish)
(recipe source: adapted from AzieKitchen with minor changes)

1 Ikan kembung (fish) - cook and deboned
90g grated coconut
4 shallots, sliced
2 stalks lemongrass, sliced
1/2tsp salt or to taste
1/2tsp sugar or to taste

Method :
1. Fry grated coconut in the frying pan (without oil) until slightly brown but not until become kerisik ( toasted grated coconut)
2. Use a pestle and mortar, pound kembong fish, shallot and lemongrass till fine
3. Add in the toasted grated coconut and slightly pound mixture again.
4. Add in seasonings and adjust the taste accordingly.

Ikan Goreng Tepung /Turmeric Battered Fried Fish

Ikan Goreng Tepung /Turmeric Battered Fried Fish
(recipe source: by Sonia aka Nasi Lemak Lover)

8 fish (ikan kembung)
1tsp turmeric powder
1/2tsp salt
1tsp fish sauce
2tbsp self-raising flour
1/2tbsp rice flour
2tbsp water

Method

Marinate fish with turmeric powder, salt and fish sauce for 30mins.
Add in self-raising flour, rice flor and water, mix well.
Deep fry the fish till golden brown