Nasi Kerabu (Kelantan Blue Herb Rice)

Name: Nasi Kerabu (Kelantan Blue Herb Rice)
Total time: 1 h 15 min
Yield: 4
Cuisine: Malaysian (Malay / Kelantan)
Ingredients: 400 g Jasmine rice; 15 Dried butterfly-pea flowers (bunga telang); 520 ml Water; 100 g Fresh grated coconut; 60 g Dried fish (ikan kering) or salted fish, fried and flaked; 80 g Long beans, sliced very thin; 80 g Bean sprouts; 80 g Cabbage, shredded fine; 1 Torch ginger bud (bunga kantan), sliced paper-thin; 2 stalks Lemongrass, white part, sliced paper-thin; 4 Kaffir lime leaves, shredded to threads; 40 g Mint, Thai basil and Vietnamese coriander (daun kesum), shredded; 4 Shallots, thinly sliced; 8 Fish crackers (keropok); 3 tbsp Budu (fermented anchovy sauce) or fish sauce; 2 tbsp Lime juice; 3 Bird's-eye chillies, sliced; 1 tsp Palm sugar; 4 pieces Fried chicken or fried fish, to serve

Rice dyed sky-blue with butterfly-pea flowers, served on a plate with a heap of finely shredded raw herbs, toasted coconut, fish crackers, a stuffed chilli and a piece of fried fish or chicken — then mixed together like a salad before eating. The east-coast lunch that looks like nothing else in Malaysia.

Nguồn

Công thức của Malay home kitchens · 🏺 Truyền thống · Malay household cooking, Peninsular Malaysia

Kelantan · the blue herb rice — An ownerless regional dish, so no cook is credited. The cited article confirms nasi kerabu as a Malay rice dish coloured with butterfly-pea flowers, served with dried fish or fried chicken, stuffed peppers, crackers, herbs and greens mixed like a salad, popular in Kelantan and Terengganu and known in Pattani as khao yam. The herb list, the shredding rule, the budu dressing and quantities are this book's own.

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Các bước

Steep the butterfly-pea flowers in the hot water 10 minutes until it is deep blue. Strain, and cook the rinsed rice in that water as usual.
Toast the grated coconut in a dry pan over low heat, stirring, 8–10 minutes until golden and fragrant. Mix with the flaked dried fish.
Shred every herb and vegetable as finely as you can — the torch ginger, lemongrass and lime leaf to threads, the long beans and cabbage to slivers. Toss them together with the shallots and bean sprouts.
💡 Finer than feels necessary. The herbs are eaten raw and in quantity, and coarse lemongrass is inedible. A sharp knife and patience are the whole technique.
Mix the budu with the lime juice, chillies and palm sugar for the dressing.
On each plate: a mound of blue rice, a heap of the herb mix beside it, a spoonful of the coconut-fish, crackers, and the fried chicken or fish. Spoon the budu dressing over the herbs.
Eat by mixing everything into the rice with a fork — that is what kerabu, 'salad', means.

💡 Mẹo

Solok lada — a chilli stuffed with fish and coconut and steamed — is the traditional extra, and salted duck egg the common one.
The same plate with turmeric-yellow rice is nasi kerabu kuning; with plain white rice it is still nasi kerabu. Across the border in Pattani it is khao yam.