Among the many scrumptious dishes served in the homes of the Terengganu royal family, nasi telur is a dish that stands out.
The traditional recipe calls for dried roe from the terubok fish as a garnish which nowadays is only available if imported from Sarawak.
Traditionally, the dish was served by members of the Terengganu royal family during family gatherings and grand occasions such as Majlis Besar, but not during weddings.
This recipe was first published in Flavours magazine.
- 1kg basmati rice, soaked for 1 hour and cooked
- Crispy egg floss
- 250ml light cooking oil
- 250ml ghee
- 10 eggs, beaten
- 1/4cup water
- salt to taste
- 150g dried salted kurau, soaked to soften, then deboned, and pounded or shredded and fried until golden and crisp
- 150g dried salted terubok roe, fried until golden; crumbled
- 100g dried prawns, soaked, pounded, and fried until golden and crisp
- 1/2cup fried shallot crisps
- 250g beef or chicken liver, diced and seasoned with salt and fried until cooked (optional)
- 6 salted duck eggs, hard boiled, shelled, and cut into wedges
- 15 medium-size prawns, seasoned with salt and fried with a little oil until cooked (optional)
- Heat oil and ghee in a saucepan. Beat eggs and water together, and season with salt. Strain egg mixture into the hot oil to form egg floss and fry until golden brown, stirring all the while. Remove with slotted spoon and drain on paper towels. Reserve oil.
- In a large mixing bowl, place the cooked rice and drizzle in 4 tablespoons of the hot reserved oil. Mix well, separating the rice grains. Add the salted fish, fish roe, dried prawns, shallot crisps, egg floss, and liver (if using). Mix well.
- Serve garnished with the salted egg and prawns.