Nasi Kerabu Kuning Ayam Percik (Turmeric Rice Salad with Spicy Grilled Chicken)

Kelantan has two types of nasi kerabu; hitam (which is actually blue, coloured with butterfly pea flowers) and kuning (stained yellow with turmeric). While the blue nasi kerabu is the most popular, Zainab says that the yellow is the most traditional, served in the Kelantanese palace.

Zainab Ahmad Shiyuti is the co-owner of the Belanga restaurants. This recipe was first published in Flavours magazine.

Print Recipe

• CourseDinner, Lunch, Main Dish
• CuisineMalay, Malaysian

Servings

10servings

Servings 10servings

Print Recipe CourseDinner, Lunch, Main Dish CuisineMalay, Malaysian Servings 10servings Servings 10servings

Ingredients

Nasi Kuning

• 1kg rice
• 1 lemongrassbruised
• 2 kaffir lime leaves
• 1tsp turmeric powder
• 1litre water

Ayam Percik

• 11cm young ginger
• 70g dried chillies
• 1 red onion
• 8cloves garlic
• 1whole chickencut into 10 pieces
• 3tbsp sugarheaped
• 1litre coconut milk
• 60ml water
• salt and pepperto taste

Ulam

• 100g daun kesom (laksa leaf)
• 40g duan selom (water celery)
• 30g daun pegaga (pennywort leaf)
• 30g cabbage leaves
• 1 bunga kantan (torch ginger flower)

Budu Sauce

• 50ml budu
• 15g palm sugar
• 1stalk lemongrassfinely chopped
• 2 shallotsfinely chopped
• 2cloves garlicfinely chopped
• 3 kaffir lime leavesfinely sliced
• 1 dried chillifinely chopped
• 1tsp tamarind pastemixed with 15ml warm water

Sambal Tumis

• 15g dried chillies
• 2 bird’s eye chillies,
• 1 red chilli
• 1tsp belacan (dried shrimp paste)
• 1tsp dried shrimp
• 2stalks lemongrass
• 4cm ginger
• 3 kaffir lime leaves
• 1/4 red onion
• 2cloves garlic
• 30ml water
• 1tsp salt
• 3tsp sugar
• 1tbsp oil
• 50ml coconut milk

For serving

• 50 keropok ikan (fish crackers)
• 250g bean sproutsblanched
• 5 cucumbersshredded
• 3 salted eggsboiled and quartered
• 250g kerisik (toasted coconut)

Servings: servings

Units:MetricUS Imperial

Instructions

To cook nasi kuning:

1. Place all the ingredients into a rice cooker, stir to mix, then cook.

To cook ayam percik:

1. Place the ginger, chilies, onion and garlic into a blender and blitz to form a paste – add some water if you have to. Rub this mixture onto the chicken pieces and leave to marinate for at least 1 hour. Remove chicken pieces – keep the marinade – and place over a grill. Grill until golden brown, about 20 minutes on each side. Set aside. Place the leftover marinade in a pot over low heat. Add sugar, coconut milk and water, and cook until thickened, about 25 minutes. Season to taste, then place the chicken in the pot and cook for 5 minutes. Remove from heat and set aside. Place the ayam percik into a bowl and spoon sauce over.

To prepare ulam:

1. Slice all ingredients finely, then toss together.

To make budu sauce:

1. Place all ingredients into a bowl and mix.

To make sambal tumis:

1. Place all ingredients, except coconut milk and oil, into a blender and blitz until smooth. Place oil in a pan over medium heat, then pour in the blended ingredients and coconut milk. Sauté until fragrant.

To serve:

1. Pack the rice into a rectangular container and unmould onto a plate or dulang (tray) lined with a banana leaf. Serve with sauces, ulam, accompaniments and ayam percik on the side.

Tags: Dinner, Hari Raya, Lunch, main dish, Malay food, ramadan, recipe