Background
This traditional East Coast dish is made up of multiple components which consists of the blue rice, ayam bakar and kuah tumis to open up your taste buds and leave you with wonderful layers of flavours and textures.
You can find Nasi Kerabu in almost every corner of Kelantan and it can be eaten for breakfast, lunch and dinner. This rice dish is well known for its famous blue coloured rice which is acquired from the Blue Pea Flower.
Kelantanese cuisine is a bit sweeter in taste, and this is also the reason why the Nasi Kerabu has so many layers of flavours.
Summary
Nasi Kerabu
Ingredients
Blue Rice
- 8 pcs Blue Pea Flower
- 1 cup Rice (washed)
- 1 cup Water
- 3 pcs Kaffir lime leaves
- 1 pc Lemongrass
- Salt
Kuah Tumis
- 50 ml Coconut milk
- 2 nos Shallots
- 2 nos Garlic
- 1 nos Red Onion
- 3 nos Dried Red Chilies (soaked in water)
- 10 g Ginger
- 1 no Lemongrass
- 50 ml Water
- Sugar
- Salt
Serunding Ikan
- 1 no small Mackerel
- 100 g freshly grated coconut
- 2 nos Shallots
- 1 nos lemongrass
- 5 g Ginger
- 3 g Blackpepper
- Salt
- Sugar
Sambal Lada
- 8 nos Thai birds eye chilli
- 2 nos Calamansi
- 15 g Brown sugar
- Salt
- Sugar
Ayam Bakar
- 2 nos chicken thigh
- 2 nos shallots
- 2 clove garlic
- 3 g turmeric powder
- 2 nos dried cili
- 1 no lemongrass
- Salt
- Sugar
Ulam
- 1 handful Vietnamese coriander
- 2 leaves Cabbages
- 1/2 no Bunga kantan/ ginger flower
- 1/2 handful Taugeh/ bean sprouts
Condiments
- 3 tbsp Budu
- 1 nos Salted egg
- 50 g Keropok
Instructions
Blue Rice
- Soak the Blue Pea Flower in the water for 15 mins. Then strain.
- In a rice cooker, combine the rice, lemongrass and lime leaves together with the blue coloured water.
- Season with a little salt then cook as usual in the rice cooker.
Kuah Tumis
- Blend the shallots, garlic, onion, dried chilies, ginger and lemongrass until fine.
- In a wok, heat up some oil and fry the paste until its fragrant and the oil comes out from the sides
- Add in the water and coconut milk and let boil for 1 minute.
- Season with salt and sugar.
Serunding Ikan
- In a pot of boiling water, boil the fish for 15 mins. Then separate the flesh from the bones.
- Set up a wok and fry the grated coconut without any oil on medium heat until it is close to golden brown.
- In a pestle and mortar, pound the lemongrass, shallots, ginger and black pepper until fine, then add in the wok.
- Next, pound the fish flesh and add it in the wok.
- Season with salt and sugar and mix well
Sambal Lada
- Combine everything in a blender and blend until fine.
- Season with salt and sugar.
Ayam Bakar
- Start by blending, shallots, garlic, turmeric powder, dried chili and lemongrass until fine.
- Season your chicken with salt and sugar, then rub the chicken with the marinade.Marinate for at least 1 hour.
- Place the marinated chicken in a tray and bake at 200c for 35 mins.
Ulam
- Slice everything into thin slices and mix well in a bowl.
Nasi Kerabu
- To serve, place the rice on a plate, and top it with the ulam, serunding ikan, kuah tumis, budu and sambal lada.
- Then place the chicken, salted egg and keropok ikan on the side!
Enjoy!
Now, hopefully, you can create your own Nasi Kerabu dish with your loved ones.
Also, I cordially invite you to eat with us and learn more about all the Malaysian local foods recipes
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