Nasi Kerabu (Herbed Rice)

duration40 mins
meal_typeLunch, Dinner


  • 1 cup fresh grated coconut
  • 1/2 cup ikan bilis
  • 3 cups rice, cooked
  • 1 lemongrass very thinly sliced
  • 1 ginger bud very thinly sliced (optional)
  • 1 shallots very thinly sliced
  • 1 inch fresh ginger very thinly sliced
  • 1/2 inch galangal very thinly sliced
  • 1/2 inch turmeric very thinly sliced
  • 1 celery leaves
  • 1 bunch cilantro
  • 1 bunch mint leaves
  • 1 watercress
  • 10 kg kaffir lime leaves
  • 6 tbsp vegetable oil
  • Salt and pepper to taste


  1. Heat a large pan over very low heat.
  2. Add the coconut and toast it, stirring constantly for 20 minutes. It will turn golden brown and dry out.
  3. Let cool and grind it to the texture of fine breadcrumbs In a food processor or in a mortar or pestle .
  4. Feet 2 tbsp of oil in the Wok and Dried fish.
  5. Fry stirring often until golden brown, about 5 minutes .
  6. Let cool and cut it into small pieces.
  7. Pick the leaves from the stems of the herbs.
  8. Roll off the leaves into little bunches, with the lime leaves on the outside.
  9. Chop very finely creating very thin julienned herb strips.
  10. In a large bowl combine all the ingredients.
  11. Toss with the vegetable oil ,add salt and pepper to taste, and serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.