Nasi Kerabu: A Unique and Flavorful Malaysian Dish

Nasi Kerabu is a traditional Malaysian dish that hails from the northeastern states, particularly Kelantan. It is a visually striking meal, distinguished by its vibrant blue rice, which gets its color from butterfly pea flowers (Clitoria ternatea). This dish is not only a feast for the eyes but also a delightful combination of flavors and textures that reflect the rich culinary heritage of Malaysia.

Nasi kerabu is a Malaysian rice dish, a type of nasi ulam, in which blue-colored rice is eaten with dried fish or fried chicken, crackers, pickles and other

The Key Components of Nasi Kerabu

The beauty of Nasi Kerabu lies in its diverse components, each playing a significant role in delivering its unique taste. Here are the essential elements:

1. Blue Rice (Nasi Biru)
   • The rice is traditionally cooked with butterfly pea flowers, giving it a stunning blue hue. The flowers not only add color but also provide a subtle, earthy aroma.
2. Ulam (Fresh Herbs and Vegetables)
   • A variety of finely sliced fresh herbs and vegetables such as torch ginger (bunga kantan), long beans, cabbage, and Vietnamese coriander (kesum) are added to enhance the freshness and crunch.
3. Protein Options
   • Nasi Kerabu is commonly served with grilled or fried protein choices, such as:
     • Ayam Percik (grilled spiced chicken with coconut sauce)
     • Daging Bakar (grilled beef)
     • Ikan Goreng (fried fish)
     • Solok Lada (stuffed chili with fish paste)
4. Kerisik (Toasted Grated Coconut)
   • Toasted coconut flakes are mixed with spices to provide a rich, nutty flavor that complements the other ingredients.
5. Budu (Fermented Anchovy Sauce)
   • A staple condiment in Kelantanese cuisine, budu is a fermented fish sauce that adds depth and umami to the dish. It is often mixed with lime juice, chili, and shallots for extra flavor.
6. Eggs and Crackers
   • A serving of Nasi Kerabu is often accompanied by salted eggs or hard-boiled eggs. Additionally, crispy fish crackers (keropok) add a delightful crunch.

Cultural Significance and Popularity

Nasi Kerabu is more than just a meal—it is a symbol of Malaysia’s diverse culinary landscape. The dish is deeply rooted in Kelantanese culture and has gained popularity across the country and even internationally. It is often enjoyed for breakfast, lunch, or dinner, and is a staple at Malaysian food markets and traditional eateries.

How to Prepare Nasi Kerabu

How to Prepare Nasi Kerabu: A Traditional Malaysian Rice Delicacy. Nasi Kerabu is a colorful traditional dish from Malaysia, famous for its blue-colored rice and an array of vibrant accompaniments. Often served with herbs, fried fish or chicken, crackers, and a tangy sambal, this dish is a unique culinary experience that combines various textures and flavors.

Ingredients

• 500 gm Basmati Rice
• 1 piece of Lemongrass
• 1 tsp Salt
• 1 large Banana leaf
• 1 large Tamarind
• 15 pieces Dry red chilies
• 2 tbsp Soy sauce
• 2 tbsp Roasted peanuts
• 1 piece Onion
• 6 pieces Sambar onions
• 2 tbsp Cold pressed sesame oil
• 1 tsp Turmeric powder
• 1 cup Coconut milk
• 1 large Coconut
• 2 pieces Mangoes
• 1 piece Cabbage

Cooking Steps

Step 1: Pickling the Vegetables

• Thinly slice the carrots and cucumbers.
• In a pot, mix vinegar, half a cup of water, sugar, and 1 teaspoon of salt. Bring this mixture to a boil.
• Place the vegetable slices in a jar and pour the hot mixture over them. Seal the jar and refrigerate. These pickled vegetables can last a few weeks.

Step 2: Preparing the Paste

• Blend all ingredients together in a blender, adding water as needed. Save 1-2 teaspoons of the paste for marinating tofu/tempeh later.

Step 3: Cooking the Sauce

• Heat cold-pressed sesame oil in a pan. Add the blended paste and sauté until fragrant.
• Lower the heat and add coconut milk, allowing the mixture to simmer until the sauce thickens.

Step 4: Marinating and Frying Tofu/Tempeh

• Marinate cubed tofu/tempeh with the reserved paste and a pinch of chili powder and salt. Let it rest for at least 30 minutes.
• Heat cold-pressed sunflower oil and deep-fry the marinated tofu/tempeh until crispy.

Step 5: Preparing the Rice

• In a pressure cooker, heat a tablespoon of sunflower oil and toast the rice for 5 minutes.
• Add lemongrass, pandan leaves, and the drained water from boiled cabbage. Cook the rice until fluffy.

Step 6: Preparing the Garnishes

• Boil shredded cabbage for 5 minutes, drain, and sauté with chili powder and salt.
• Toast peanuts and coconut separately until browned, seasoning with chili flakes, salt, and a pinch of sugar.
• Grate raw mango and mix with sugar/jaggery and turmeric.

Step 7: Plating

• Spread a banana leaf on a plate, place the rice in the center.
• Arrange the garnishes—pickled vegetables, fried tofu, coconut mix, peanuts, and sautéed cabbage—around the rice in a colorful pattern.
• Drizzle the sauce on top and garnish with chopped lemongrass.

Nasi Kerabu is a vibrant dish with a fusion of tangy, spicy, and savory flavors. Perfect for festive gatherings or a special meal at home!

In Kelantan, nasi kerabu is often eaten with solok lada, which are fish paste-stuffed chilies simmered in coconut milk. 

Nasi Kerabu is a flavorful heritage of Malaysian cuisine. With its unique blue rice, aromatic herbs, and a combination of sweet, salty, and spicy flavors, this dish offers an unforgettable culinary experience. Whether you are a food enthusiast or a traveler looking to explore Malaysian flavors, Nasi Kerabu is a must-try dish that showcases the best of Malaysia’s gastronomic diversity.

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