Krabu Rice
INGREDIENTS FOR RICE
3 cups basmathi rice, washed and soaked for 30 minutes, tossed
25 bay flower florets, washed, tossed and crushed*
2 large cups lukewarm water* (*combine and squeeze for juice, tapis)
4 1/3 cups water + the bay flower juice from earlier
1 pandan leaf, knotted
SAMBAL SOTONG INGREDIENTS
500 gram cuttlefish (mat guna sotong kembang) cut into pieces
2 large camca of chili sauce
1 large camca of brown sugar
1 large onion seed*
3 garlic threads*
3 red chili seeds (mat guna 4)* (*fine grated)
Salt to taste
SAMBAL BUDU INGREDIENTS
350 ml coconut milk starch
10 - 12 dried chili stalks, sliced and soaked until soft*
6 shallot seeds*
2 garlic threads*
1 1/2 cm halia* (*fine grated)
1 piece of asam gelugor
4 large camca 'budu'
1 large camca of sugar
COCONUT CHILI SAUCE INGREDIENTS
1/2 coconut, grated white (approximately 1 1/4 cups)
1 kembong fish, grilled, gutted and mashed
5 shallot seeds*
2 lemongrass stalks, sliced*
1/2 cup black peppercorns* (*mashed)
Salt and sugar to taste
ULAM INGREDIENTS
Sliced selom leaves, to taste
Sliced ulam raja shoots, to taste
Sliced long beans, to taste
Sliced botor beans, to taste
Finely sliced kantan flower
Sliced kesom leaves, to taste
Sliced radish, to taste
Finely sliced lemongrass (white part only) to taste
Finely sliced cucumber, to taste
Finely sliced turmeric leaves, to taste
Taugeh, tail removed, washed and tossed
SIDE INGREDIENTS
Deep-fried kembong fish dipped in flour
Salted egg
Lime wedges
Keropok (not located, because takde)
HOW TO MAKE IT
FOR RICE :- Put rice in an electric rice pot, pour water + bay flower juice and add pandan leaves. Mix well and cook until the rice is cooked, so that it is completely cooked and can be loosened with a chopstick (if you want to use siam rice, the water ratio is 1 ratio 1, or 1 part rice : 1 part water).
FOR SONG SAMBAL :- Peel the cuttlefish briefly and toss. Heat oil in a cauldron, stir-fry finely chopped ingredients until fragrant, add chili sauce and brown sugar. Cook until the oil rises. Add cuttlefish, season with salt to taste. Cook until thick. Taste and if ok can turn off the heat.
FOR SAMBAL 'BUDU' :- Cook coconut milk over low heat until oil is released, stirring frequently. Add the finely ground kisar, budu and asam gelugor. Add sugar and cook until thick. Turn off the heat.
FOR COCONUT SAMBAL :- Fry grated coconut until fragrant and slightly war. Then toss with finely ground ingredients. Taste with salt and sugar to taste.
FOR COOKED RICE :- Scoop enough rice into a suitable dish. Put all the ingredients in a sufficient quantity (not too much). Place the side ingredients and serve with coconut sauce, sambal budu and sambal sotong. Eat with sambal sotong as soon as you slice the rice with ulam2man, sambal kelapa and sambal bulu...
MAT GEBU NOTE :- For the sambal budu tu, mat uses 10 thai red rice chili seeds and 2 large camca cili kisar. You can use whatever ingredients you feel like, but make sure they are washed, tossed to dry..and then finely shredded. For the fish, cm use small saiz kembong fish or ikan kembong batu.
