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Nasi Kerabu
Malaysian Blue Rice Salad
A vibrant and aromatic Kelantanese specialty, Nasi Kerabu features fragrant blue-dyed rice tossed with a generous medley of fresh, finely chopped herbs and served with an array of flavorful accompaniments.
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- 400 g Jasmine Rice(Rinsed thoroughly until water runs clear.)
- 10 g Dried Butterfly Pea Flowers(Or about 1/4 cup loosely packed flowers.)
- 600 ml Water(For boiling the rice.)
- 2 cups Fresh Herbs(Finely chopped. A mix of Vietnamese mint (daun kesum), mint leaves, Thai basil, and potentially lemongrass, torch ginger flower, or kaffir lime leaves for authentic flavor.)
- 2 medium Shallots(Finely minced.)
- to taste Salt
- 1/2 piece Lime(Juiced, for the herb salad.)
- for serving Keropok (Fish Crackers)(Choose a good quality, crispy variety.)
- for serving Budu (Fermented Fish Sauce)(A key condiment, adjust to taste.)
- optional, for serving Fried Coconut Flakes (Kerisik)(Adds a nutty depth.)
- optional, for serving Salted Egg(Hard-boiled and sliced.)
- 1/2 medium Cucumber(Julienned or thinly sliced, for serving.)
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- 1
Prepare the blue rice water: Steep the dried butterfly pea flowers in 600ml of hot water for about 10-15 minutes, or until the water turns a deep blue. Strain out the flowers and set the blue water aside.
â±ïž 15 minutes - 2
Cook the rice: Combine the rinsed jasmine rice with the blue butterfly pea water in a rice cooker or pot. Add a pinch of salt. Cook according to your rice cooker's instructions, or bring to a boil on the stovetop, then reduce heat, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Let it steam, covered, for another 5 minutes off the heat.
â±ïž 25 minutes - 3
Prepare the herb salad: While the rice is cooking, finely chop all the fresh herbs (kesum, mint, Thai basil, etc.). In a medium bowl, combine the chopped herbs with the minced shallots. Season with salt and a squeeze of fresh lime juice. Mix well and set aside.
â±ïž 15 minutes - 4
Prepare accompaniments: Arrange the keropok, budu, optional fried coconut flakes, sliced salted egg, and julienned cucumber on a serving platter. These are typically served on the side for diners to add to their rice.
â±ïž 10 minutes - 5
Assemble and serve: Fluff the cooked blue rice with a fork. Serve a generous portion of the blue rice in each bowl. Top with a good amount of the prepared herb salad. Drizzle with budu and serve with the keropok and other accompaniments on the side. Diners can then mix everything together to their preference.
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- âThe vibrant blue color of the rice comes naturally from the butterfly pea flowers.
- âDon't be shy with the fresh herbs; they are the heart of this dish and provide a refreshing counterpoint to the savory elements.
- âNasi Kerabu is a quintessential dish from the East Coast of Malaysia, particularly Kelantan, and is often enjoyed for lunch.
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- Serve with deep-fried chicken pieces marinated in local spices.
- Pair with grilled or pan-fried fish, such as mackerel or snapper.
- Add a dollop of spicy sambal for extra heat.