Nasi Kerabu Recipe (Blue Rice) Malaysian Top Food – NASI kerabu is one of the typical dishes that Malaysia has a unique color display. The color is not white, kerabu nasi except blue.
This dish is eaten plain with dried fish or fried chicken, crackers, and pickles. The blue color on the nasi kerabu resulting from Clitoria ternatea petals or commonly called hibiscus telang.
NASI kerabu are very popular in the East Coast State of Kelantan and Terengganu as Malaya, and now can also be found throughout Malaysia as well as in southern Thailand, where it is known by the name khaoyam.
NASI kerabu is actually still brothers with the rice side dish. Rice side dish is a dish of boiled rice mixed with various herbs, especially leaf pegagan or often replaced with basil, vegetables, spices and served with various toppings.
NASI kerabu is one of typical food Malaysia and some areas of southern Thailand as Pattani, Yala, etc. Bluish colored rice was common. The blue color comes from rice flower petals telang. Kerabu means mix raw leaves (side dish). Aroma rice kerabu originates from the leaves finely sliced herbs, like flowers, leaves etlingera elatior, kaduk, daun kesum leaves pegagan, turmeric leaf, or leaf kencur. NASI kerabu nasi ulam design differs from that usually doesn’t tinted blue.
NASI kerabu served with various toppings such as salted fish fried, shredded coconut, fried chicken, chicken, bean sprouts, much squid, salted egg, pepper won, or crackers. As an escort there are kerabu rice sauce made from fish bilis called budu.
NASI kerabu originates from the region of the East Coast Malaysia such Kelantan and Terengganu. In addition to the nasi kerabu blue there are nasi kerabu has other colors such as yellow with turmeric or white dye without dye.
= RICE =
- 200 gm (1 cup) Rice
- 8 Butterfly pea flower (Bunga Telang) – soaked in hot water
- 2 Kaffir Lime Leaves (Daun Limau Purut)
- 1 stalk Lemongrass – bruised
= Coconut Flaked Fish =
- 1 Mackerel – grilled/pan fry and remove the flesh
- 80g Grated Coconut
- ½ teaspoon Salt
- 1 teaspoon Sugar
- 4 Shallots
- 1cm Ginger – peeled
- ¼ tsp ground White pepper
= Coconut Sauce =
- 3 Dried Chillies – soaked with hot water to soften
- 4 Shallots – peeled
- 300ml Coconut Milk
- 1 piece Dried Sour Fruit (Asam Gelugur)
- 1 stalk Lemongrass (serai) – lightly bruised
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 teapoon Budu / Salted Anchovy Sauce
= Fried Fish =
- 8x medium Chubb mackeral
- 1 tsp Salt
- 1 tsp Tamarind pulp + 2 tbsp Water, strained
- Cooking oil
= Batter =
- 1 cup rice flour / tepung beras
- 125 ml Water
- 1/2 tsp Turmeric powder
- a pinch of Salt
= ROAST BEEF =
- 300 gm of any tender cut Beef ( I used Sirlion )
- 2 tsp salt or to taste ( saltier nicer )
- 2 tsp Turmeric powder
- 1 tbsp Oil
= GARNISH =
1 cucumber, shredded
3 cabbage leaves, finely sliced (I used this)
a handful of bean sprouts / taugeh
6 long beans / snake beans, finely sliced (I used this)
4 – 5 four angle bean / winged bean / kacang botol
5 – 6 sprigs Polygonum leaves / daun kesum, finely sliced (I used this)
3 kaffir lime leaves / daun limau purut, finely sliced
2 stalks lemongrass, finely sliced (I used this)
1 torch ginger buds (finely sliced)
1 onion, finely sliced
a handful of daun penna
10 young Cashew nuts leaves (finely sliced)