Kerabu fried Rice,Jackfruit N Prawns Curry N Cendol Soya


Open houses,sumptuous food,green packets - these are part of Hari Raya festival here.In a few days time, the Ramadan will come to an end and Muslims all over the world will usher in the first day of syawal and celebrate Hari Raya Aidil Fitri or Eid.
Malaysian Delicacies would like to take this opportunity to wish all friends and bloggers a very Happy Hari Raya Aidil Fitri,Maaf Zahir Dan Batin.
As one of the important event in the muslim calendar,the festival is a time to be with the family and ask forgiveness from the elders.
The spirit and mood of festivities can be seen from last week itself, what with the muslim friends all busy shopping ,buying ingredients to bake and prepare raya kuihs.The kids have started their 1 week school holiday here for the raya festival and at certain school ,an extra day have been given since raya is falling near to weekend.

Mostly we all enjoy the delicious traditional and modern delicacies that makes an apperance every Raya.
Ideas of what menu to prepare during the raya festival will be the worry of most mums or those who are in charge of cooking.Of course some would have already planned the menu , by now!! and would be busy buying the ingredients needed for preparing the dishes.While some..are still thinking...indeed the normal menu of lemang,ketupat and rendang is a must in most household, there are some other ideas that one can think off.

So to help those who still have not decided the menu and to honour the season, Malaysian Delicacies would like to dedicate 3 beautiful dishes as Raya dishes for all to try, the first being Nasi Goreng Kerabu/Kerabu Fried Rice ,Gulai Nangka dan Udang/Jackfruit n Prawns Curry and finalising with a drink Cendol Soya.

Kerabu Fried Rice
Nasi Goreng Kerabu

1 kg cooked white rice (or Basmati rice)
3 eggs –beaten
1 ½ in shrimp paste
6tbsp cooking oil
Salt and pepper to taste

Ingredients to be sliced finely:
10 g kaffir lime leaves (daun limau purut)
2 onions
5 shallots
3 stalks lemon grass
2 stalks wild ginger flower (bunga kantan)
6 red chillies or 10g bird’eye chilli (cili padi)(chopped)
20g long beans
5g daun selom(julienne) (optional)
5g four-angle beans (kacang botol)


1.Heat the wok until slightly smokey,pour in oil .Crumble in shrimp paste and sauté slightly.Break the paste into powder form.Add in chopped garlic and sauté slightly,followed by the rest of the ingredients.Once the ingredients are slightly soften push all the sauted ingredients to a side, and with the remaining oil add in beaten egg on the flat surface,and scramble it slightly.Add white rice and fry evenly for about 15 minutes.Make sure the rice is well combined with the ingredients.Season with salt and pepper.

Jack Fruit and Prawn Curry
Gulai nangka dan udang

200 gms medium-sized prawns
½ cup of cut pineapples(optional)
1 tsp sugar
1 and a half -2 cups thick coconut milk
1 and a half -2 cups thin coconut milk
Salt to taste

Ingredients A:
500 gms young jack fruit
50 gms water
A pinch of salt
½ tsp turmeric powder

Ingredient B:
Grind into a paste
10 shallots
4 pips garlic
4 stalks lemon grass
6-8 red chillies
4 cm fresh turmeric
1 small piece of prawn paste

1.Cut young jack fruit into 3 cm pieces and boil with salt and turmeric powder to soften. Sieve and leave aside.
2.Heat pan and add in oil. Fry all the pounded ingredients untill fragrant.
3.Add in the boiled young jack fruit ,pineapples and prawns. Stir well for 5 mins.
4.Then pour in thin coconut milk and bring to boil.Season with salt and sugar.Cook for about 4 to 5 mins.
5.Lastly add in thick coconut milk. Once bubbles appear close fire.The gravy will thicken once cooled.

Soya Cendol

Cendol [pronounced 'chen-doll'] is a traditional desert originating from Java, Indonesia, but is also popular in Malaysia, Singapore, and Southern Thailand . The dessert's basic ingredients consist of shaved ice, coconut milk, starch noodles with green food coloring (usually sourced from the pandan leaf, and palm sugar syrup. Red beans, glutinous rice, grass jelly, and creamed corn are optional additions. Cendol has become a quintessential part of cuisine among the multi-racial population in Southeast Asia and is often sold by vendors at roadsides, hawker centres and food courts.
The affluence other parts of the states and countries, has given rise to different variations of cendol. One can occasionally come across variants such as cendol with vanilla ice-cream or cendol topped with durian. In Malacca in Malaysia, it's famous as durian cendol.
Today am blogging another variation by using the cendol in soya drink. Cendol is commonly made from green bean flour or Hoen Kwe flour. Cendol can be made from rice flour mixed with green bean flour too. Its easily obtainable here that I dont take the trouble to make home made cendol.It is recommended that you purchase soya milk with less sugar to prepare this drink.The rose syrup/sirap ros can be bought from supermarkets around Malaysia.

1 liter soya bean milk
500gm cendol
½ cup rose syrup
½ cup palm sugar syrup/sirap gula melaka
(100gm palm sugar cook with 1 cup water until thick and sieve)

The recipe is quite easy. In a serving glass, place a tbsp of cendol , pour in soya bean milk,in swirl motion add in palm sugar syrup and rose syrup each spoonful.
Serve chill.

Kerabu Fried Rice is heading its way to the Event Festive Rice hosted by TorviewToronto

Linking with My Culinary Creations for the Rice Event


  1. wow what a spread and trust me am dying to taste them. love the rice and prawn dish. I will make it soon but we dont get kaffir lime leaves here. can I use normal lime leaves for this?

  2. Selamat Hari Raya to you n your family!! loved all the three dishes.

  3. Yes, u can sayantani.
    Wishing u the same Niloufer.

  4. these look delicious
    I remember eating rice and curries from the green baskets made like that and it was made during this time

  5. How did I miss your blog?? Glad I found you. Great food and pics!

  6. I never say no to fried rice... Yumm


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