Nasi Kuning Tawau for Saturday Meal

Saturday is just like any other day for me. Busy working at home, doing some cleaning work, re-arrange furniture and a must cooking job. My husband shared a memory how he fond the Nasi Kuning Tawau during her young aged. And, he didn’t find such a tasty Nasi Kuning anywhere when he visited Tawau. As for me, I never tasted the genuine Nasi Kuning from Tawau and I just can’t imagine how would it like. I’ve decided to prepare Nasi Kuning Tawau for last Saturday. Do some surfing over the internet and found a blog from someone hidayati, credits to her for her efforts.

Preparing this food in 3 sections, preparing the Rice / Nasi, the fish and the kerabu. I made a little adjustment in preparing the fish according to my taste…so, would love to share you with recipe belows:

First Sections: The Nasi (Rice)

Ingredients:

4 Pots of Rice

Coconut grated
4cm fresh Turmeric (pound)
2 pcs Pandan Leaves
Water
1 pinch salt

Methods:
Mix coconut grated, pound turmeric with enough water, then filter it to get the coconut milk. Preparing rice as usual, cook in a rice cooker add up coconut milk, pandan and salt.

Second Sections: The Fish

Ingredients:
About 6 Slices of Fish (any fish will do)
3cm fresh ginger
1 stalk lemon grass
3 cm fresh turmeric
3 pcs shallot
1 tbls cili paste (cili boh)
1tbls prawn paste (belacan)
1 tbls tamarind paste
Sugar
Salt
3 tbls water
cooking oil

Methods:
Add a pinch of salt over fish and let it sit for a while. After that, fried slices until cook and brown and put aside.

Pound or blend ginger, shallot, turmeric, lemongrass until it become paste. Heat 2 tbls of cooking oil in pan, add in paste of ginger, shallot, turmeric, lemon grass until you can smell the aroma, put in all the other pastes, water, and salt, sugar to your suitable taste. Let it simmer a while until you can see the oil boiling up and add in the slices of fried fish, mix them well and stop the cooking process. The fish is ready to be served.

Third Sections: The Kerabu

Ingredient:
1 Coconut grated
1 stalk Lemon grass (slices to small pieces & pound)
2cm ginger (pounding)
1 pinch tumeric powder
Pinch of salt to taste
Pinch of sugar to taste

Methods:
Mix all the ingredient in a heated pan, dry fried until turning brown.
Top up on your fish....to compliment your dishes...