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Nasi Biru (butterfly pea flower rice) *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

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

Kuah Tumis (Sweet Salty Sambal)
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

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.

Sambal Kelapa (Coconut Flaked Fish)
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

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

1.Marinate fish with turmeric powder, salt and fish sauce for 30mins.2.Add in self-raising flour, rice flor and water, mix well.3.Deep fry the fish till golden brown

Ulam ulaman (salad)
150g bean sprouts
90g long bean, cut small pieces
1 stalk coriander, chopped

Serve with salted eggs  and shrimp chips or fish crackers

 


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