📝 About This Recipe
Nasi Kerabu Kuning is a vibrant, turmeric-infused variation of Malaysia’s iconic herb rice salad, hailing from the East Coast state of Kelantan. Unlike its blue counterpart, this version glows with a sun-kissed hue and is defined by the complex interplay of smoky grilled fish, creamy coconut, and a burst of fresh, finely shredded jungle herbs. It is a masterful balance of textures and flavors—salty, sour, spicy, and earthy—all coming together in one spectacular bowl.
🥗 Ingredients
The Golden Rice
- 3 cups Jasmine Rice (washed and drained)
- 1.5 teaspoons Turmeric Powder (or 2 inches fresh turmeric, bruised)
- 2 stalks Lemongrass (bruised)
- 3 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 4.5 cups Water (adjust according to rice type)
Kelapa Sangway (Toasted Coconut & Fish Flakes)
- 1.5 cups Grated Coconut (fresh or frozen unsweetened)
- 2 pieces Mackerel (Ikan Kembung) (grilled or boiled, deboned and flaked)
- 4 pieces Shallots (thinly sliced)
- 1 teaspoon Black Pepper (crushed)
- to taste Salt and Sugar
Tumis Sauce (Spicy Gravy)
- 1 cup Coconut Milk (thick)
- 2 tablespoons Dried Chili Paste (blended dried chilies)
- 3 tablespoons Budu (Fermented Fish Sauce) (essential for authenticity)
- 1 piece Asam Gelugur (dried tamarind peel)
Ulam (Fresh Herb Salad) & Sides
- 5 stalks Long Beans (thinly sliced into rings)
- 1/4 head Cabbage (finely shredded)
- 1 handful Vietnamese Coriander (Daun Kesum) (finely chopped)
- 2-3 pieces Salted Egg (boiled and halved)
- 4 pieces Solok Lada (stuffed green chilies (optional side))
👨🍳 Instructions
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1
Start by preparing the Golden Rice. In a rice cooker, combine the washed rice, water, turmeric powder, bruised lemongrass, and kaffir lime leaves. Cook as per your machine's standard setting. Once done, fluff the rice gently with a fork to distribute the color and aroma, then keep warm.
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2
Prepare the Kelapa Sangway. In a dry wok or pan over medium-low heat, toast the grated coconut. Stir constantly for 10-15 minutes until it turns a beautiful golden brown and smells nutty. Be careful not to burn it.
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3
Using a mortar and pestle, pound the sliced shallots and black pepper until fine. Add the flaked fish meat and pound lightly until well combined.
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4
Mix the toasted coconut with the fish mixture. Season with a pinch of salt and sugar. Set aside; this 'serunding' provides the essential texture to the dish.
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5
To make the Tumis Sauce, heat a little oil in a saucepan. Sauté the dried chili paste until the oil separates (pecah minyak).
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6
Pour in the thick coconut milk, Budu, and add the asam gelugur. Simmer on low heat, stirring occasionally, until the sauce thickens into a rich, creamy gravy. Season to taste—it should be savory and slightly pungent.
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7
Prepare the Ulam (herb salad). Finely shred the cabbage, long beans, and Vietnamese coriander. The key to a great Nasi Kerabu is the fineness of the herbs; they should be hair-thin.
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8
Assemble the dish: Place a mound of golden rice in the center of a plate.
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9
Surround the rice with portions of the shredded ulam, a generous spoonful of the toasted coconut-fish mixture, and half a salted egg.
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10
Drizzle the rich Tumis Sauce over the rice or serve it on the side.
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11
Serve immediately with optional accompaniments like fried chicken (Ayam Goreng Berempah) or fish crackers (Keropok Keping) for added crunch.
💡 Chef's Tips
Use fresh turmeric instead of powder for a more earthy, vibrant flavor and aroma. The secret to the best Ulam is using a very sharp knife; the herbs must be sliced paper-thin to blend perfectly with the rice. If you cannot find Budu, you can substitute with high-quality Thai fish sauce, though the flavor profile will be less intense. Always toast the coconut on low heat; patience is key to achieving an even golden color without bitterness. Don't skip the salted egg—the creamy, salty yolk is the perfect foil to the fresh herbs.
🍽️ Serving Suggestions
Serve with a side of Keropok Keping (fried fish crackers) for a necessary textural contrast. Pair with Ayam Goreng Berempah (Malaysian Spiced Fried Chicken) for a protein-heavy meal. A glass of iced Teh O Limau (Lime Iced Tea) cuts through the richness of the coconut milk perfectly. Add a dollop of Sambal Belacan on the side if you prefer an extra spicy kick. Traditional Solok Lada (stuffed chilies) makes this an authentic Kelantanese feast.