Malaysia · Malaysia
Nasi Kerabu (Blue Herb Rice with Vegetables and Fish)
Turquoise-tinted rice scented with herbs and bunga telang, served with crisp vegetables, salted egg and fried fish.
Nasi kerabu is a dish of Kelantan and the northern east coast, where the blue tint comes from a flower rather than anything artificial. The kerabu is the herb paste stirred into the rice, and bunga telang supplies both the colour and a faint bean-like aroma. Traditionally it is a wedding and feast dish, served with fried fish, salted egg and a pile of fried vegetable.
Ingredients
- jasmine rice400 g
- dried bunga telang (butterfly pea) flowers10 g
- coconut milk200 ml
- shallots, sliced60 g
- garlic cloves15 g
- sea bass or mackerel fillets400 g
- fine salt6 g
- tamarind paste10 g
- palm sugar10 g
- cabbage, shredded150 g
- long beans, sliced100 g
- cucumber, sliced100 g
- unripe mango, sliced80 g
- toasted desiccated coconut30 g
- vegetable oil60 ml
Directions
- 1
Cook rice with coconut milk and butterfly pea flowers until deep blue and fluffy.
rice is fluffy and tinted blue - 2
Sauté shallot and garlic 4 minutes; add tamarind, palm sugar and salt; cook 3 minutes to a paste.
- 3
Pat fish dry and fry in 40 ml oil over medium 4 minutes per side until golden and just cooked.
fish is golden and flakes easily - 4
Blanch cabbage and long beans in salted water 3 minutes; drain and squeeze dry.
- 5
Toast desiccated coconut 2 minutes until golden.
- 6
Rest rice 5 minutes; flake fish.
- 7
Plate rice with fish, vegetables, sambal and toasted coconut; serve.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content