nasi kerabu Terengganu) but used the sweet red chili sauce instead. And。。。BINGO ! So, here's what I did. Please read on for more.
2 cups rice, rinsed
2 cups water
30 pcs dried blue pea flower
1 stalk lemongrass
1" ginger, chopped
Soaked blue pea flower into 1 cup warm water for 20 minutes then drain. Now, mix together rice, ginger, lemongrass, blue pea water and the remaining water. Let rice soaked for 15 minutes. Finally, cook with rice cooker till done.
2 cups grated young coconut
3 TB brown sugar
1 tspn salt
Toast coconut till brown & fragrant. It takes about 20 minutes & make sure stir gradually, not to burn it.
Finally, of the heat and mix in the remaining ingredients till cooperated. Next, pound the toasted coconut till oil start to excrete from coconut.
1/2 small cabbage
1 pce turmeric leaf
a handful of cilantro
1 pce bunga kantan, use only petal
Method : Slice everything thinly and then mix well.
5 red chilies, sliced
3/4 cup Thai chili sweet sauce (Imported) (click to check)
3 TB fish sauce
5 TB calamansi juice/ lime juice
2 TB sugar
Grind red chilies into chunk pieces then combine everything together and mix well. Ready to serve.