KERABU VEGETABLE MIX (GENTLY TOSS TOGETHER)
1To make sauce, blend shallots, garlic and ginger into a paste. In a pot, heat 3 tbsps oil. When hot, fry chilli paste for 30 secs, add in blended paste and fry mixture for another 3 mins.
2Add in 100 ml water, tamarind slices and crushed lemongrass. Cook for 2 mins over medium heat.
3Add in coconut milk and season with budu and sugar, stirring continuously until oil starts to separate.
4To make sambal coconut, combine coconut, fish, shallots and lemongrass. Season with sugar and salt to taste.
5To make rice, infuse bunga telang with hot water for 10 mins. Strain liquid and set aside. Put rice, water, bunga telang liquid, kaffir lime leaves, lemongrass and salt in a rice cooker and cook as normal.
6Marinate fish with salt and ground turmeric. Deep fry it in oil until lightly golden in colour. Set aside.
7To serve, place cooked rice with fried fish, sauce, kerabu vegetable mix, and sambal coconut on the side.
Photo: Eric Tay