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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.
đ§ Ingredienser
- 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.)
đšâđł Instruktioner
- 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.
đĄ Proffstips
- 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.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.