Cauliflower Nasi Kerabu
Cauliflower Nasi Kerabu? Who would’ve thought!
Try this recipe out for yourself and let us know what you think!..
Pair this Nasi kerabu with our Duck Rendang !
- Prep Time: 15 Minutes
- Cook Time: 1 Hour
- Total Time: 1 Hour 15 Minutes
- Yield: 4-6
- Category: Healthy
- Method: Intermidiate
- Cuisine: Malaysian
Ingredients
Blended Items (Serunding Udang)
10 dried Chilies, deseeded and soaked in hot water
2 Red Onions
6 Cloves of Garlic
2 Inches of Ginger
( Serunding Udang)
2 Cups of Grated Coconut
1 Cup of Dried Prawns, soaked in hot water
2 Tablespoons of Oil for Frying
1 Teaspoon of Salt
1 Tablespoon of Palm Sugar
For The Cauliflower Rice
1 Head of Cauliflower (about 600g)
1/2 White Onion, Chopped Finely
1 Teaspoon of Salt
For The Vegetables (Kerabu) All thinly sliced
1/4 Head of Cabbage
1 Japanese Cucumber
6 Long Beans/four angle beans
1 Cup of Laksa Leaves
4 Kaffir Lime Leaves
1 Torch Ginger Flower
Instructions
For The Serunding Udang
- In a blender, blend the dried chilies, red onions, garlic and ginger to a smooth paste.
- Remove the paste into a bowl and blend the dried prawns along with some water.
- Then, in a pan, toast the grated coconut until golden. Make sure to constantly stir to avoid if from getting burnt.
- Then, remove the coconut and set aside. In the same pan, add in a little bit of oil and fry up the blended paste.
- Fry until the oil rises up, and add in the dried prawns. Add in some brown sugar and salt.
- Pour in the toasted grated coconut and cook until it dries up and set aside.
For The Cauliflower Rice
- Grate the cauliflower into fine bits and set aside.
- In a pan with a little bit of oil, fry up some finely chopped white onion until fragrant.
- Then, add in the grated cauliflower with salt and toss it in for 1 minutes. Remove from heat and set aside.
- Once all the vegetables have been sliced thinly, add it into a big mixing bowl along with the cooked cauliflower rice. Mix it all up properly.
- Serve immediately.
Notes
When toasting the grated coconuts, make sure to always keep tossing it around to make sure it doesn’t burn.
Keywords: Cauliflower Kerabu
