NASI KERABU | MALAYSIAN BLUE RICE

Cuisine: Malaysia

Nasi Kerabu is a traditional Malaysian rice dish originating from the east coast states of Kelantan and Terengganu. It is characterised by blue-coloured rice, which is naturally coloured using butterfly pea flowers, a plant commonly found in the region and traditionally used in local cooking.

This version is a slightly modified interpretation, prepared using locally available ingredients in our region, where some traditional components are not accessible. Care has been taken to retain the essence and presentation of Nasi Kerabu while adapting it thoughtfully to the local context.

INGREDIENTS:

Blue Rice

Brown Rice (slightly polished) – 1 cup

Water – 2 cups

Butterfly Pea Flowers – 10

Lemon Grass Stalk – 1 small piece

Sambal (Green Chili Chutney)

Green chilies – 6

Jaggery – 1 teaspoon

Lemon Juice – ½ of a lemon

Telur Masin (Salted Egg)

Egg (Duck or Chicken) – 1

Salt – as required

Ikan / Daging (Fish / Meat)

Fish or Mutton – 1 Piece

Salt – as required

Black pepper Powder – ½ teaspoon

Oil – 1 tablespoon

Ulam (Salad)

Cabbage – 100g

Starfruits or Cucumbers - 1

Mint Leaves (finely chopped) – 1 tablespoon

Coriander leaves (finely chopped) – 1 tablespoon

Salt – as required

Black Pepper Powder – ¼ teaspoon

Keropok (Crackers)

Rice Crackers – 4

Oil – to deep fry

Method:

Blue Rice

• Rinse the rice thoroughly and drain completely.

• In a small vessel, bring water, butterfly pea flowers, and lemongrass stalk to a boil for 2 minutes. Strain the liquid, discarding the flowers and lemongrass.

• Add this vibrant blue water to the rice and pressure cook for 3 whistles. Allow the pressure to release naturally before opening the lid.

Sambal (Green Chili Chutney)

• In a small mixer jar, combine chopped green chilies, jaggery, and lemon juice. Grind into a coarse paste without adding any water

Telur Masin (Salted Egg)

• Place the egg in a small vessel and cover it with water.

• Boil for 10 minutes, then allow the water to cool completely before peeling the egg.

• Slice the egg in half and sprinkle with salt.

Ikan / Daging (Fish / Meat)

• If using Fish: Season the fish with salt and black pepper powder. Heat oil in a pan and fry until cooked through.

• If using Mutton: Season with salt and add ½ cup water. Pressure cook for 4 whistles. Once cooked and pressure is released naturally, fry the mutton in oil for 2 minutes, sprinkle with black pepper, and remove from heat.

Ulam (Salad)

• Thinly slice the cabbage and cut the starfruit or cucumber into thin, long pieces.

• In a bowl, gently mix cabbage, starfruit/cucumber, chopped mint, coriander leaves, salt, and black pepper powder.

Keropok (Crackers)

• Heat oil in a deep pan and fry the rice crackers until they puff up, which takes only a few seconds. Avoid letting them change colour.

Assembling Nasi Kerabu

• Place a banana leaf cut into a round shape on the plate.

• Pack the blue rice into a small bowl, then invert it in the centre of the plate.

• Arrange the green chili chutney, salted egg, fish or meat, salad, and crackers

  around the rice.

• Serve immediately for the best experience.