Nasi kerabu and long cabbage soup

Nasi kerabu with its side dishes barbeques chicken wing, keropok, raw vegetables and herbs, budu and hot chilli sauce, makes up my breakfast today. The meal is a must try in Kelantan, as kolo mee to Kuching and kampua to Sibu.

The price is RM2 for regular nasi kerabu. With additional RM1.50, one can get a piece of chicken meat in curry sauce, fried or barbequed chicken, half a salted egg, pieces of grilled beef or a generous portion of gulai ikan tongkol, as one pleases.

Always, barbequed chicken is irrestible, don't you think?

After Jacob dozed off, I started to prepare our meal. A simple Chinese cabbage soup with fish maw, clam and fatt choy.

It's sort of steamboat version. One needs to prepare the ingredients and simmer them in a nice meat base soup.

I have long Chinese cabbage, fish maw, fatt choy (a type of black moss), clam, Japanese tofu and pieces of chicken meat.

I boiled a pot of water before putting in the chicken meat. And let it simmer for 15 minutes.

While waiting for the soup, I started to wash the cabbage, soak the fish maw and black moss.

It really doesn't matter how to cut the cabbage. As long as it is in bite size, one needs not to call his Mummy to ask whether to cut diagonally, horizontally or at 45 degree angle. Just enjoy the cooking experience. Cut it as you like!


After the soup is boiled for 15 minutes, put all ingredients in the stock and simmer (not boil) for another 10 minutes. It's that simple. Remember to put in salt secukup rasa.

Wow, did you know that fatt choy is sold for al least RM160 per kg?