Expand your cooking repertoire with this incredible blue hued Nasi Goreng Kerabu from our new kid on the block La De Lah!
INGREDIENTS
Box 1 - Herb, chopped
20g Viet Mint
5g Kaffir Lime Leaves
3g Mint
5g Thai Basil
5g Coriander
10g Turmeric Leaves
5g Ginger Torch Flower
Box 2 – Dry
10g Desiccated Coconut, toasted
5g Fried Shallot
Condiments:
Fried Sambal Belacan
Anchovies, fried
Prawn Crackers
Bean Sprouts
Mix Herb, whole
Snake Beans
Pickles – any kind
RECIPE
1. In wok: heat oil, place in rice first to coat with oil then add in box 1 herbs – toss to get flame flavour and aromatised herbs.
2. Add in fish sauce and season to taste.
3. Take off flame and toss in box 2 items.
4. Place in bowl to turn upside down onto plate.
5. Plate rice in middle and surround condiments over.
La De Lah Butterfly Pea Flower Rice
INGREDIENTS
1kg Thai Fragrant Jasmine
1000g Water – if using fresh flower, soak in this water and use the water
Aromatics:
20g Butterfly Pea Flower – powder or actual flower
3 stalk Lemongrass, bashed
2 blade Pandan Leaves
20g Ginger, paysanne
1 Onion, julienne
12g Garlic
2g Fenugreek Seeds
1 stalk Cinnamon
3 pcs Star Anise
Neutral Oil
RECIPE
1. Wash and rinse rice until water runs clear.
2. Mix all ingredients into a rice cooker or on a steam tray.
3. Cook accordingly to rice cooker instructions OR steam on high for 30 mins.
