This weekend we treated the family to an 'almost' complete Nasi Kerabu Kelantan feast.
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| Nasi Kerabu Kelantan |
Made everything from scratch, just like how it's done during my classes.
From 'tumis' to 'serunding ikan', along with 'air lada' and fine julienne of no less than ten different herbs and vegetables.
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| serunding ikan & kelapa |
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| Finely sliced herbs and vegetables |
The rice is cooked with liquid from butterfly-pea flower 'Clitoria ternatea' steeped in hot water. This gives the rice the distinctive vivid blue color that the dish is famous for.
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| Budu, shallots & bird's eye chili |
Of course we had 'budu' too, what is 'nasi kerabu' without a generous spoonful of it for the lovely umami taste!
To make it extra special, I also made my mom's favorite 'solok lada' and 'begedil ikan'.
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| Stuffed solok lada before they are steamed |
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| Solok lada and bergedil ikan made from scratch! |
We also had 'ayam bakar', 'ikan celup tepung' and 'keropok ikan' to complete this East Coast favorite staple dish.
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| Feast time! |
Though it's such a joy seeing everyone (especially Zz) enjoying it, I think it's going to be quite sometime before I have a go at this again, it just takes too much time and energy with the many elements to be made.
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