Overview
A classic Malaysian heritage dish celebrated for its striking blue rice and refreshing herbal medley.
About this recipe
An authentic recipe for Malaysian Nasi Kerabu, highlighting blue butterfly pea flower rice served with an assortment of raw herbs, coconut kerisik, and spicy sauce.
A classic Malaysian heritage dish celebrated for its striking blue rice and refreshing herbal medley.
Ingredients
Rice
Ulam (Herb Salad)
Kerisik & Sambal
Equipment
- Rice cooker For cooking the blue rice
- Mortar and pestle For pounding kerisik and sambal
- Sharp chef's knife For finely slicing herbs
Instructions
-
Boil butterfly pea flowers in hot water to extract the intense blue color, then strain the liquid.
-
Cook the jasmine rice using the blue flower extract instead of plain water, adding bruised lemongrass and kaffir lime leaves for fragrance.
-
Prepare the ulam by finely slicing all the fresh herbs and raw vegetables.
-
Toast grated coconut in a dry pan until golden brown, then pound it into a coarse paste (kerisik).
-
Blend or pound bird's eye chilies, shallots, and fermented shrimp paste (budu/belacan) to make the accompanying sambal.
-
Assemble the dish by placing a mound of blue rice in the center, surrounded by the chopped ulam, kerisik, sambal, and preferred proteins.
Nutrition
Calories
450
Protein
14g
Carbs
68g
Fat
14g
Fiber
6g
Sugar
5g
Sodium
520mg
Serving Size
1 plate
Cooking Timeline
Recipe Scorecard
Overall
9.2
/10
Expert
4.9
95% conf.
Expert Review
Verdict
An aromatic, visually stunning masterpiece of Malaysian cuisine bursting with fresh herbal flavors.
Pros
- Incredible depth of flavor
- Packed with fresh herbs
- Unique visual presentation
Cons
- Requires significant prep work and ingredient sourcing
AI Insights
Summary
An authentic recipe for Malaysian Nasi Kerabu, highlighting blue butterfly pea flower rice served with an assortment of raw herbs, coconut kerisik, and spicy sauce.
Tips
- Ensure the butterfly pea flower liquid is deeply concentrated for a vibrant blue hue
- Slice the ulam herbs as finely as possible for the best textural balance
- Serve with salted egg or fried fish to complete the traditional experience
Substitutions
- Butterfly pea flowers → Regular jasmine rice (for plain presentation)
- Wild betel leaves → Spinach or perilla leaves
Storage
Store leftover rice and components separately in airtight containers in the refrigerator for up to 2 days.
Pairing
- Iced lemongrass tea
- Traditional Malaysian fish crackers (keropok)
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
What gives the rice its blue color?
The vibrant blue color comes from steeping dried or fresh butterfly pea flowers (Bunga Telang).
Is Nasi Kerabu spicy?
The spiciness can be adjusted based on the amount of bird's eye chilies used in the accompanying sambal.
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