Dish📝 About This Recipe
Nasi Kerabu is a visually stunning Malaysian masterpiece originating from the East Coast of the Peninsula, celebrated for its iconic butterfly pea-stained blue rice. This dish is a harmonious explosion of textures and flavors, combining fragrant herbs, smoky grilled proteins, and the deep umami of fermented fish sauce. It is more than just a meal; it is a vibrant celebration of Southeast Asian heritage that perfectly balances salty, sour, and spicy notes in every bite.
🥗 Ingredients
The Blue Rice (Nasi Biru)
- 2 cups Jasmine Rice (rinsed until water runs clear)
- 20-25 pieces Dried Butterfly Pea Flowers (steeped in 2.5 cups hot water and strained)
- 2 stalks Lemongrass (bruised)
- 3 pieces Kaffir Lime Leaves (torn slightly to release oils)
The Coconut Serunding (Fish Floss)
- 1 cup Grated Coconut (fresh or unsweetened desiccated)
- 2 pieces Mackerel or Sardine Fillets (boiled and deboned)
- 4 pieces Shallots (finely minced)
- 1 teaspoon Black Pepper (cracked)
Tumis Sauce (Spicy Gravy)
- 1 cup Coconut Milk (thick)
- 3 tablespoons Budu (Fermented Fish Sauce) (essential for authenticity)
- 10 pieces Dried Chilies (soaked and blended into paste)
- 1 tablespoon Palm Sugar (Gula Melaka) (shaved)
Ulam (Fresh Herb Salad) & Sides
- 5 stalks Long Beans (sliced into thin rounds)
- 1/2 cup Cabbage (finely shredded)
- 2 pieces Salted Duck Egg (boiled and halved)
- 1 bag Keropok Gajah (Fish Crackers) (fried until crispy)
👨🍳 Instructions
-
1
Begin by preparing the blue water. Steep the dried butterfly pea flowers in 2.5 cups of boiling water for 10 minutes until the liquid is a deep, dark indigo. Strain and discard the flowers.
-
2
Place the rinsed rice in a rice cooker. Add the blue water, bruised lemongrass, kaffir lime leaves, and a pinch of salt. Cook as per your rice cooker's standard setting.
-
3
For the fish floss, toast the grated coconut in a dry pan over medium-low heat until it turns golden brown and aromatic. Set aside to cool.
-
4
Flake the boiled fish meat and pound it lightly in a mortar and pestle with minced shallots, salt, and black pepper. Mix this into the toasted coconut and stir-fry for another 5 minutes until dry.
-
5
To make the Tumis sauce, heat a tablespoon of oil in a saucepan. Sauté the chili paste until the oil separates (pecah minyak).
-
6
Pour in the thick coconut milk and Budu. Simmer on low heat, stirring constantly to prevent curdling.
-
7
Add the palm sugar and a bruised stalk of lemongrass. Let the sauce thicken until it coats the back of a spoon. Taste and adjust—it should be savory, spicy, and slightly sweet.
-
8
Prepare the 'Ulam' by finely slicing the long beans, cabbage, and any other local herbs like laksa leaf or Thai basil. The key is a very fine chiffonade.
-
9
Once the rice is cooked, fluff it gently with a fork to distribute the blue hue and the fragrance of the herbs. Remove the lemongrass stalks.
-
10
To assemble, place a generous mound of blue rice in the center of a plate.
-
11
Surround the rice with small piles of the raw vegetables (Ulam), a spoonful of the fish floss, half a salted egg, and a handful of fish crackers.
-
12
Drizzle the spicy Tumis sauce over the rice or serve it on the side for guests to mix in themselves.
💡 Chef's Tips
Always use fresh herbs for the 'Ulam' as they provide the essential aromatic crunch. If you cannot find butterfly pea flowers, a drop of natural food coloring works, but you'll miss the subtle earthy tea notes. Do not skip the Budu; it is the soul of the dish. If it's too strong for you, balance it with extra lime juice. Ensure the fish for the floss is completely deboned to maintain a pleasant texture. For the best experience, mix everything (rice, herbs, sauce, and crackers) together thoroughly before eating.
🍽️ Serving Suggestions
Serve with 'Ayam Percik' (spiced grilled chicken) for a truly decadent meal. Pair with a cold glass of 'Sirap Selasih' (Rose syrup with basil seeds) to cool the palate. Add a side of 'Solok Lada' (stuffed green chilies with fish and coconut) for an authentic Kelantanese touch. A squeeze of fresh lime over the entire plate just before eating brightens all the flavors. Serve on a banana leaf to enhance the traditional aesthetic and aroma.