How to make nasi kerabu (instruction 1)

Instructions

Rice

1. Wash and drain the rice. Soak the rice with the butterfly pea flower water for 10 minutes (if using). Add in kaffir lime leaves and lemongrass and cook the rice as usual. If you are just using blue coloring, drop a few drops of the color and cook as usual.

Coconut Flaked Fish (Kerisik Sambal Ikan)

1. Dry fry the grated coconut in wok/pan until lightly brown.
2. Pound shallot & ginger in pestle and mortar. Add in coconut and other ingredients, pound to mix well. If you do not have pestle and mortar, use a grinder/blender.

Coconut Sauce (Sambal Tumis Kelapa)

1. Combine dried chilies and shallots by grinding or blending in a blender. Into a pot, put coconut milk, ground chilies and shallots, dried sour fruit slices and lemongrass. Bring to a slow boil.
2. Simmer gently, stirring constantly for 10 minutes or until oil separates. However, if you are using canned coconut, the oil will not separate no matter how long you cook. In this instance, just cook until the gravy thickens.
3. Add sugar and salt or budu (whichever one you prefer), then transfer to a serving                                                                                                                                                                                                                                                                                                                                                                                                                                                                                        http://www.justasdelish.com/nasi-kerabu-kelantan/