2cantuna in water,(2x2.8 oz or2x80 gr), lightly drain the water
few grinds of black pepper
1 ½cupbasmati rice(280 gr), soak for 20 minutes and drain
2 ½cupboiling water(625 ml)
4kefir lime leaves
few drops of blue food colouring
2cupthinly sliced cabbage(90 gr)
2cupbean sprouts(100 gr)
1cucumber, cut into matchsticks
10green beans, thinly sliced
1cupmint leaves(10 gr), chopped
1cupcoriander leaves(10 gr), chopped
some shrimp crackers
spiced chicken with coconut milk, please see my recipe in the link above
boiled salted eggs, please see my recipe in the link above
Prep the fish and cut into halves if they're too big. Pat dry with kitchen paper and set aside.
In a bowl, add the rest of the ingredients except the oil. Mix everything together into a thick batter. Set aside.
Heat a pot with abundance of oil on medium heat. Dip the fish in the batter and let the excess batter drip before putting the fish in the oil. Fry until golden brown and fully cook. Set aside on kitchen paper to absorb the oil
Repeat with the rest of the fish. Do in batches and don't over crown the pot. Set aside.
Coconut Tuna Floss
Blend red onion and lemongrass into a fine paste.
Transfer into a pan together with the rest of the ingredients and cook on medium heat for 5 minutes or until the mixture is slightly dry. You can cook it longer if you like the mixture drier. Set aside.
Blend the chillies together with salt and sugar. Transfer into a bowl. Squeeze in some lime juice to taste. Set aside.
Sweet And Spicy Coconut Sauce
Blend shallots, ginger, chillies, anchovies and lemongrass into a fine paste. Saute the paste with some oil in a pan on medium heat for 5 minutes or until the paste is shiny and drier.
Then add in coconut milk and cook for another 1-2 minutes or until the sauce slightly thickens. Turn the heat off. Adjust salt if need then add in lime juice and mix well. Set aside.
Stuffed Peppers (Solok Lada)
Slit the peppers and discard the seeds. Set aside. Meanwhile heat your steamer.
Blend red onion, garlic and ginger into a fine paste. Transfer to a bowl together with the rest of the ingredients and mix everything well.
Stuff the peppers, making the filling a bit visible. Place the stuffed peppers in the hot steamer and steam for 10 minutes. Remove and set aside.
Transfer the drained rice into a casserole pan. The wide surface of the pan helps in cooking the rice faster and more evenly.
Add in the rest of the ingredients and bring it to a simmer. Cover the pan with a lid, reduce heat to low and cook for 15 minutes or until fully cooked.
Fluff the rice with a fork. Set aside.
Mix all of the ingredients in a bowl. Set aside.
Assembling Nasi Kerabu
Scoop some rice into a plate. Place some of each components all around the rice. Serve.
To eat, mix everything together except for grilled chicken, fried fish and stuffed peppers. Crush the crackers and mix together also. Grab a bite of those 3 components while eating. Enjoy!