Nasi Kerabu – a traditional Malay rice dish🥰
Nasi Kerabu is a Malay word that translates to ‘Rice Salad’ – served with an array of raw veggies, herbs, toasted coconut ‘kerisik’ & accompanied by fiery sambal. Do expect lots of flavors from tangy Vietnamese coriander, spicy chili paste & textures from crispy tempeh, crackers & crunchy greens.
2 Roma tomatoes
1/4 – 1/2 cup plantbased milk (adjust accordingly)
Sambal – see highlights under ‘Red Chili paste’
dried butterfly pea flowers
1 small eggplant, bake or fry until cook
1 pack of Tempeh/Tofu – cut into cubes, fry or bake until crispy & season with pinch of salt
Crackers (optional), dry roasted peanuts
oil, coconut sugar, salt, water, cooked rice
🍃Raw veggies suggestions (wash & clean): fresh mung bean sprouts, chopped long/french beans, shredded purple & white cabbage, cucumber slices, Vietnamese coriander ‘daun kesom’ (may sub with lime zest/juice) & mint
🍃Spicy coconut flakes: 1/2 cup fine coconut shreds (used frozen), 3 teaspoons sambal
✔️In a heated non-stick pan, dry coconut shreds until light golden brown. Stir in sambal & season with salt. Once cooled, store mixture in a jar for later use or up to 1 week in the refrigerator. Use it as a condiment for rice or noodles.
🍃Tomato sambal: Blend tomatoes into a fine paste. Pour tomatoes in a non-stick pan & dry it by stirring continuously until the color turns darker. Then, add 1 tablespoon sambal, 1/4 cup of plantbased milk (more if needed) & continue to cook until the mixture turns into a soft paste. Season with salt & 1 teaspoon of coconut sugar (optional).
🍃Butterfly pea flowers rice: In a small pot, add 1 tablespoon dried flowers with 1/4 cup water. Boil for few seconds & sieve juice in a bowl. Replace part of your water to cook rice with this juice.
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