Nasi Kerabu (Malaysian Blue Herb Rice with Coconut and Vegetables)
Nasi kerabu is a traditional rice dish from Malaysia's east coast that commands attention with its striking blue-tinted rice. The color comes from butterfly pea flowers, which stain the grains a vivid indigo without altering the taste. Rice is cooked with coconut milk and lemongrass, then served alongside grilled fish, julienned cucumber, blanched bean sprouts, and finely chopped fresh herbs. Sambal provides a spicy counterpoint that ties the plate together. The proper way to eat it is to mix everything by hand, combining herbs, rice, protein, and chili paste in each bite so no two mouthfuls taste the same. Fresh mint and cilantro give the dish a bright, herbaceous character.
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Instructions
- 1
Cook rice with coconut milk, water, and lemongrass.
- 2
Julienne cucumber and blanch bean sprouts briefly.
- 3
Grill mackerel and flake the flesh.
- 4
Plate rice and arrange cucumber, bean sprouts, and fish on top.
- 5
Serve with sambal and mix before eating.
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