This belacan rice was taught to me by my neighbour who learns it from a Kelantanese friend. The preparation is like kerabu rice [nasi ulam] but some of the ingredients are fried. However, the must have ingredients are roasted fragrant belacan, sambal belacan, daun kesum and garlic oil and crisps.
Eventhough the ingredients are many, it is not that difficult to prepare as it can be done earlier. You just need to mix all the ingredients together and serve it with kerabu mango [recipe here]. Here, I'm not giving the quantity needed of each ingredient because it depends on own preference when mix rice to serve.
Cooked Basmathi rice [I used extra long basmathi rice] - it's alright to use any rice that is light and fluffy
prawn paste [belacan] - fry in wok until dry and fragrant like belacan granules
garlic crisps with oil
wild ginger flower [bunga kantan] - chopped finely
daun kesum - chopped finely
dried prawns - chopped and fry until dry with or without oil
sambal belacan - home made or store bought
- Place a bowl of hot rice on serving plate. Top up with some toasted belacan granules, garlic oil and crisps, dried prawns, wild ginger flower, daun kesum and sambal belacan.
- Mix all ingredient together and serve with kerabu mango [mango salad].
1 semi ripe green mango - skinned and cut into thin strips
1 carrot - shredded
5-6 shallots - sliced
calamansi lime juice
- Put shredded mango, carrot and shallots in a big bowl.
- Mix sugar, salt and lime juice together.
- Toss lime mixture to shredded ingredients.
- Refrigerate until required.
I'm submitting this post to Malaysian Food Fest April 2013
hosted by Gertrude of Kitchen Snippets