Gastromy oh oui part 2

Guess what is that I'm cooking?...Hint hint..next comes the colour blue....

You can probably guess by now...Yes I made Nasi Kerabu! This is like one of my favourite dish that I'm always bugging my mom to make for me (although she is Johorean) and my late Mek to pester my Aunts to make for me.

This the Ayam Percik that Amna made. Ayam percik is also my favourite dish from the east coast. You cannot help but to love this dish if you're half blooded Kelantanese. Although I prefer the percik with white gravy(slurpppp), this one was equally as good.



Why kerabu? Because we wanted to invite some Dr friends of ours, who haven't been eating home-cooked meal in a month. Kesian.

I know..It looks so complete , what with the Telur Masin and Sambal Ikan, Sambal Brownish Red tu (apo eh nama dia?), Sambal Lada Merah and the arrays of "malaysian salad". Credits to Jaja for chopping up the vegetables. renyah tau.

Nasi Kerabu, is a Malaysian dish originating from Kelantan. It is basically a blue coloured rice where the colour comes from the petals of the Telang, with some daun limau purut (Kaffir Lime leaves) and Serai (Lemongrass). Hehe but I used Goodall's blue colouring.

Kerabu, is the vegetables that accompany the rice that makes this dish distinctively delicious I used bean sprouts, string beans, cucumbers and hot mints (daun kesum) yesterday. If only we have Bunga Kantan, it would have totally made my day! You must be wondering where the hell did she get daun kesum and telur masin in Dublin?? Those oriental shops in town, of course!

The Sambal Ikan, is made from Tuna Chunks, Desicated Coconut from East End , Lemongrass and garlic and onions. Oh God bless the souls of the creator of East End!

And finally the other sambal, whatever you call it, is the one that makes the dish! Without this sambal, the whole meal would be mediocre. Can't believe that the sambal turned our wonderful. Sorry but it deserves a pat on the back for taste and effort. This sambal is made up of

Cili Kering (10x)
Lemon Grass (2-3x)
Ginger (5cm..like dude I have no ruler ok, so i used my instinct!)
Garlic (2-4 x)
Shallots (but I used Red Onion from Dunnes, seketul besar)
Salt & Sugar and everything nice
Fish Sauce (because I don't have Budu!)
Coconut Milk (half a tin)

Blend em all!

And wallop! Oh if you have vegetarian friends, I'm not sure if they eat the sambal as it has got fish sauce...Hmm...

You know the funny thing is, I have always been worried when I turned 17 that I did not know how to cook. Some friends in school already knew how to make Asam pedas fish, and I have always asked them this. How do you know how many garlic or shallots or salt to put in? I know, 17 and worried, how silly, Billy!