Kerabu Rice (Rice Salad)

Photo: Andrew Annuar

Ingredients

Ingredients for a serving of 4

A) Rice portion:

2 cups of rice

1 cup pack of dried coconut powder (instant coconut cream) mixed <

1/2 teaspoon of salt

2 screwpine leaves

1/2 teaspoon of blue food coloring

B) Combo salad and herbs:

1 cup of chopped cilantro leaves

1/4 cup of chopped basil leaves

1/4 cup of mint leaves

6 stalks of lemon-grass (3 inch from the root up and remove the outer layers leaving behind the soft inner core)

6 kaffir lime leaves sliced thinly

150 grams of bean sprouts (add more if one likes bean sprouts)

100 grams of long green beans (add more if one likes green beans)

Sliced cucumber

1 cup of roasted shredded coconut

C) Sauce:

100 grams dried anchovies, roasted and pounded

3 tablespoons of light soy sauce

1 teaspoon of dark soy sauce

1 teaspoon Add of fish sauce

1/2 teaspoon Add of sugar to taste (optional)

Preparation

To prepare the rice:

Wash rice in water and cook in rice cooker with all the ingredients mentioned in part A above. As a guide, the level of coconut milk should be measured one finger joint above the rice.

Using the ingredients mentioned in part B above, the combination and herbs and vegetables can be topped over the cooked rice.

Top the salad with fish sauce.

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About

This is a regional specialty Malay food that has its origins from Kelantan, Malaysia. Normally the rice is tinted bright blue from petals of flowers called bunga telang (Clitoria flower/butterfly pea). We substituted the natural blue tint with blue food coloring.