Nasi kerabu is an herbed rice dish that is deliciously healthy. If you want to taste the flavorful herbs, you can add them directly without cooking them, but if you want a more infused flavor, you may sautÃ© the ginger, galangal, herbs and lemongrass in minimal oil for 2-3 minutes before adding it onto the rice.
1 cup grated fresh coconut or 3/4 cup dried unsweetened coconut
50g dried salt fish
1 1/2 cups cold cooked white rice, grains separated with a fork
1 1/2 cups cold cooked black rice, grains separated with a fork
1 cup finely shredded (basil, oregano, coriander)
1 stalk lemon grass (soft parts only)
1 inch piece fresh ginger, peeled and thinly sliced
1 inch piece galangal root, peeled and thinly sliced
1/2 inch fresh turmeric root peeled and thinly sliced or 1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/2 freshly ground black pepper
Place a wok or a non-stick pan under medium heat. Fry the grated coconut for 5-10 minutes until they are golden brown. Set it aside to cool. After grind it in a blender or use a mortar and pestle.
Place the salted fish in running water to rinse it. Pat it dry using paper towels. After, fry it in a non-stick skillet under medium heat until they are cooked through and light brown on both sides. Around 2-3 minutes per side. Let it cool for 5 minutes. Remove the bones and flake the fish. Set aside.
In a large bowl, combine the rice, flaked fish, coconut, shredded herbs, lemon grass and ginger. Season it with salt and pepper. Mix well.
Place the rice mixture in a non-stick pan or wok and heat it for 5-8 minutes or you can bake it for 8-10 minutes. Serve warm.
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