Nasi Kerabu

Ingredients

• 1 kg fragrant rice
• 1 litre water
• 50g bunga telang or blue peas flower (soaked in warm water)
• 1 torch ginger leaf*
• 5 pcs daun kesum*
• 2 pcs cekur leaves*
• 2 pcs daun kentut*
• 2 pcs daun kudu*
• 1/2 stalk lemongrass*
• 2 pandan leaves
• 2 tbsp palm sugar
Garnishing ulam mix
• 2 torch ginger buds, finely sliced
• 1 stalks daun kesum, finely sliced
• 2 cekur leaves, finely sliced
• 2 daun kentut, finely sliced
• 2 daun kudu, finely sliced
• 2 stalks lemon grass, finely sliced
• 3 kaffir lime leaves, finely sliced
• 1 cucumber, pared and julienned
• 1 onion, finely sliced
• 5 long beans, finely sliced
• 1/2 round cabbage
Fried grated coconut
• 1/2 coconut flesh, finely grated
• 8 shallots, finely sliced
• 2cm ginger, finely chopped
• Palm sugar and salt to taste

Method

Slice ulam leaves* and blend finely with 1 glass of water to extract the juice and sieve.
Blend the blue peas flower with 1 cup of water and strain.
Wash rice. Add ulam juice, blue peas flower juice, pieces of pandan leaves, kaffir lime leaves, and 1/2 a block of palm sugar to the rie. Cook in a rice cooker.
Fry the grated coconut with shallots, ginger, palm sugar and salt over a low fire. When the mixture turns fragrant, lightly flatten the grated coconut with the back of your spatula. Put it aside.
Mix all the ulam with grated coconut. Put on top of rice before serving.

Dory Fish in Spicy Creamy Apple Sauce

Ingredients

• 300g dory fish
• 3 green apples
• 1 big white onion
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp chilli flakes
• 1/2 tsp turmeric powder
• 1 cup water
• 4 tbsp evaporated milk
• 3 tbsp oil

Method

Skin the apples and onion and cut them into wedges.
Heat oil, stir-fry onion, add ground coriander, ground cumin, chilli flakes and turmeric. Stir for 5 minutes.
Pour water and milk. Stir until the spices are mixed ll. Let the gravy boil for 5 minutes.
Once the gravy starts to boil, add in fish and apples. Let it simmer for 8 minutes.
Remove from fire and serve with hot white rice.
Note: You can substitute apples with green grapes. Don't over fry the spices, it will taste bitter.

Fried Fish In Fragrant Sauce

Ingredients

• 500g garoupa, use the tail portion
• 3/4 tsp salt
• 2-3 tbsp tapioca flour
• 3-4 tbsp finely sliced kaffir lime leaves
• 5 dried chillies, cut into sections
• 1 tsp Szechuan peppercorns (fah chiew)
• 1 tbsp chopped garlic
Fragrant sauce ingredients
• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• 50ml lime juice
• 100ml water
• 50g/to taste castor sugar
• 1/2 tsp chicken stock granules
Thickening (mixed into a paste)
• 2 tbsp cornflour
• 1 tbsp water

Method

Clean fish and make criss-cross slashes on both sides of the fish. Dab dry and rub salt on both sides of the fish. Coat lightly with tapioca flour then deep-fry in medium hot oil until golden. Place fish on a serving plate.
Fry chopped garlic until golden and crispy. Dish out and set aside. In remaining hot oil fry kaffir lime leaves until fragrant and crispy. Dish out.
Leave 3 tablespoons of oil in the wok. Add dried chillies and Szechuan peppercorns. Fry for a while until oil turns spicy. Strain the oil and put it back into the wok.
Add combined fragrant sauce ingredients and bring to a boil. Drizzle in cornflour mixture to thicken the sauce. Add a little of the fried kaffir lime leaves.
Pour the sauce over the fish and garnish with the rest of the fried crispy kaffir lime leaves and crispy garlic. Serve at once.