Authentic Kelantanese Belacan Rice

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.

Ingredients

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

 

 

 

1. 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.
2. Mix all ingredient together and serve with kerabu mango [mango salad].

Kerabu Mango 

Ingredients

1 semi ripe green mango - skinned and cut into thin strips

1 carrot - shredded

5-6 shallots - sliced

calamansi lime juice 

salt and sugar to taste

1. Put shredded mango, carrot and shallots in a big bowl.
2. Mix sugar, salt and lime juice together.
3. Toss lime mixture to shredded ingredients.
4. Refrigerate until required.

I'm submitting this post to Malaysian Food Fest April 2013 

hosted by Gertrude of Kitchen Snippets