Homemade Nasi Goreng Kerabu/Kerabu Fried Rice

This is one of  Malaysia's delicacy or to be more precise specialty from east coast of Malaysia. Traditionally, this dish consist of plain cooked white rice tossed with local fresh and aromatic herbs and vegetables such as lemon grass, long beans, kaffir lime leaves, bean sprout, basil, turmeric leaves and shallot; salted fish, fried coconut (kerisik), grilled/deep fried fish and chili paste and comes fish crackers on the side. However, the herbs, vegetables and the sides ingredients are not rigid. You can alter them depends on their availability and of course individual preferences. Although the vegetables involves suppose to be eaten raw, however, some actually prefer the vegetable to be blanch first before mixing into white rice and other ingredients. In relation to this Kerabu Fried Rice was invented so that multiple cooking is not require or should I say only ONE pot cooking.

Kerabu Fried Rice does not require fried coconut (kerisik) and grilled/deep fried fish. But for this recipe I decided to do some 'kerisik' and grilled fish to make it taste more authentic. If you are in hurry or not in the mood to do multiple cooking feel free to leave it out. And just to let you know that, I am just using simple and widely available vegetable and herbs for this recipe.

Ingredients:

Kerisik and Fish (Fish mixture)

• 150g fish fillet
• 1/4 cup desiccated coconut
• 1 1/2 tsp turmeric powder
• 1 tsp salt or to taste
• 1/2 tbsp brown sugar syrup, 1/2 tbsp brown sugar and dissolve with 3/4 tsp hot water (you can use palm sugar too)

Kerabu Fried Rice

• 1 bowl cooked/steam white rice (Try not to use fresh cook rice because it will be too soggy)
• 1 big red onion, finely sliced (I used brown onion because that's all I have at home, red onion will give more fragrant to the fried rice)
  
• 2 french shallot, finely chopped
• 3 cloves garlic, chopped
  
• 1 red chilli, chopped or to your liking
• 2 cups finely sliced long bean or french bean or snack bean
• 1/2 cup finely sliced lemon grass (optional)
• 2 tbsp finely sliced spring onion, only the white parts
• 1 stalk coriander, leaves only
• 1 egg, beaten
• 1 tsp dark soy sauce (optional)
• 1 1/2  tbsp fish sauce or to your taste (It would be better if you have 1 tbsp shrimp paste/belacan)
• salt and pepper to taste
• 3 tbsp oil

Method:

1. Kerisik & Fish: (1) Rub fish with turmeric powder and salt. Grill on medium heat until cook. You can deep fry or pan fry the fish if you like. I just pop it into the grill so that I could prepare other ingredients while waiting for it to cook.  Once the fish is cook and cold enough to handle, break it into smaller pieces and set aside (2) Now, in a pan, fry desiccated coconut without oil at low heat. Halfway through frying add in fish pieces and continue to fry till the coconut turn brownish. Add in brown sugar syrup, combine well and remove from heat. Set aside.
2. Kerabu Fried Rice: Heat 2 1/2 tbsp of cooking oil, at medium high heat, saute garlic, onion, shallots and chili until fragrant. Add in long bean, lemon grass and spring onion. Stir, then, add in salt, pepper and fish sauce. Once the vegetables is slightly soften/cook, push them to the side. Add in remaining oil and pour in beaten egg. Scramble a little before before you add in cooked white rice. Mix well. Add soy sauce  and adjust salt and pepper to taste. Stir fry till all ingredients and seasoning mix well and fragrant. Add in coriander leaves and mix well just before you remove the fried rice form heat. 
3. Serve hot. You can serve fish mixture as side or mix into the fried rice. You can also put your favorite chili paste or sambal.  

Desiccatted coconut and grilled fish pieces

Updated 02/10/2010: I found bottled Coriander, Kaffir leaves, Lemon Grass and Basil at Laguna in Glenferrie. So, if you don't feel like buying fresh ingredient and sliced it you can buy the bottled ones. The picture below is for your perusal.