Nasi Kerabu (Malaysian Blue Herb Rice with Coconut and Vegetables)
Quick answer
Nasi kerabu is a traditional rice dish from Malaysia's east coast that commands attention with its striking blue-tinted rice.
What makes this special
- Butterfly pea flower stains Nasi Kerabu rice a vivid indigo, served alongside grilled mackerel and sambal.
- Blue butterfly pea flower rice is the dish's striking visual identity
- Coconut-lemongrass rice wrapped in mint and coriander herbal fragrance
Key ingredients
Core cooking flow
- 1 Rinse 300g rice until the water runs almost clear, then soak it for about 15 minutes.
- 2 Put the drained rice in a pot with 120ml coconut milk and 240ml butterfly pea flower water.
- 3 Bring the pot to a boil over medium heat, then lower the heat immediately and cook for about 12 minutes.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Rinse 300g rice until the water runs almost clear, then soak it for about 15 minutes.
Drain it well in a sieve before cooking so the coconut milk does not make the rice heavy or mushy.
- 2Prep
Put the drained rice in a pot with 120ml coconut milk and 240ml butterfly pea flower water.
Add 1 bruised lemongrass stalk on top so it perfumes the rice without leaving tough pieces mixed through it.
- 3Control
Bring the pot to a boil over medium heat, then lower the heat immediately and cook for about 12 minutes.
Turn off the heat, rest covered for 10 minutes, and remove the lemongrass before fluffing.
- 4Heat
Cut 120g cucumber into thin 0.3cm strips and keep it chilled if the rice is still resting.
Blanch 100g bean sprouts in boiling water for 2 minutes, rinse cold, and drain thoroughly for a crisp texture.
- 5Heat
Check 150g grilled mackerel while it is still warm, because bones are easier to find then.
Remove skin and bones as needed, flake the flesh into small pieces, and avoid crushing it into a paste.
- 6Finish
Spoon the blue rice onto plates and arrange cucumber, bean sprouts, and mackerel in separate sections.
Serve with 2 tbsp sambal and optional mint or cilantro, then mix just before eating so the vegetables stay crisp.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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