📝 About This Recipe
Hailing from the East Coast of Peninsular Malaysia, Nasi Kerabu is a visual and sensory masterpiece known for its striking natural blue hue derived from butterfly pea flowers. This dish is a harmonious symphony of textures and flavors, combining fragrant herb-infused rice with crunchy raw vegetables, salted egg, and a savory-sweet coconut sauce. It is a celebration of Malay culinary heritage, offering a refreshing yet deeply satisfying meal that is as nutritious as it is beautiful.
🥗 Ingredients
Blue Pea Rice
- 2 cups Jasmine Rice (washed and drained)
- 20-30 pieces Dried Butterfly Pea Flowers (steeped in 2.5 cups of hot water to extract color)
- 2 stalks Lemongrass (bruised)
- 3 pieces Kaffir Lime Leaves (torn slightly)
Tumis (Coconut Sauce)
- 200 ml Coconut Milk (thick)
- 5 pieces Shallots (blended)
- 3 cloves Garlic (blended)
- 10 pieces Dried Chilies (soaked and blended into paste)
- 2 tablespoons Budu (Fermented Fish Sauce) (essential for authentic flavor)
- 1 tablespoon Palm Sugar (Gula Melaka) (finely chopped)
Ulam (Fresh Herb Salad)
- 5 stalks Long Beans (thinly sliced)
- 1/4 head Cabbage (finely shredded)
- 1 cup Bean Sprouts (tails removed)
- 1 handful Vietnamese Coriander (Daun Kesum) (finely chopped)
Accompaniments
- 2 pieces Salted Egg (boiled and halved)
- 1 bag Keropok Lekor or Fish Crackers (fried until crispy)
- 4 pieces Fried Chicken or Salted Fish (optional protein)
👨🍳 Instructions
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1
Start by preparing the blue water. Steep the dried butterfly pea flowers in 2.5 cups of boiling water for 10 minutes until the water turns a deep indigo. Strain and discard the flowers.
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2
Place the washed rice in a rice cooker. Add the blue pea water, bruised lemongrass, and kaffir lime leaves. Cook as per your rice cooker's standard setting.
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3
While the rice cooks, prepare the 'Tumis' sauce. Heat 2 tablespoons of oil in a pan and sauté the blended shallots, garlic, and chili paste until the oil separates (pecah minyak).
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4
Pour in the thick coconut milk and stir well. Add the Budu, palm sugar, and a pinch of salt. Simmer on low heat until the sauce thickens to a gravy-like consistency.
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5
Prepare the 'Ulam' (herb salad) by finely shredding the cabbage, long beans, and Vietnamese coriander. Toss them together in a bowl with the raw bean sprouts.
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6
If using, fry your fish crackers and protein (chicken or fish) until golden brown and crispy. Set aside on paper towels to drain.
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7
Once the rice is cooked, fluff it gently with a fork to distribute the color evenly. Remove the lemongrass and lime leaves before serving.
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8
To assemble, place a generous mound of blue rice in the center of a plate.
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9
Surround the rice with a portion of the fresh Ulam salad, half a salted egg, and a handful of fish crackers.
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10
Drizzle the warm coconut Tumis sauce over the rice or serve it in a small bowl on the side.
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11
Serve immediately while the rice is fragrant and the crackers are crunchy.
💡 Chef's Tips
For the most vibrant blue color, add a teaspoon of lime juice to the flower water only if you want a purple tint; otherwise, keep it alkaline for true blue. Ensure all your 'Ulam' vegetables are sliced as thinly as possible; the delicate texture is key to the authentic mouthfeel. If you cannot find Budu, you can substitute with a mixture of Thai fish sauce and a little shrimp paste (belacan), though the flavor will differ slightly. Always fluff the rice immediately after the cooking cycle ends to prevent the grains from clumping together. Make sure the coconut sauce is cooked until the oil rises to the top, which ensures the spices are fully cooked and the flavor is concentrated.
🍽️ Serving Suggestions
Pair with a cold glass of Teh O Ais Limau (Iced Lime Tea) to cut through the richness of the coconut sauce. Add a side of Solok Lada (stuffed green chilies) for a truly traditional Kelantanese experience. Serve with a dollop of Sambal Belacan on the side if you prefer an extra spicy kick. A side of Ayam Percik (spiced roasted chicken) makes this a complete, festive meal.