Description
Nasi Kerabu is a traditional Malaysian dish known for its vibrant blue rice, which is colored naturally using butterfly pea flowers. This dish is a delightful combination of herbs, fish, and coconut, offering a unique taste of Southeast Asia.
Ingredients
Scale
- 2 cups of rice
- 1/2 cup of dried butterfly pea flowers
- 1 cup of grated coconut
- 200g of fish fillet
- 1/2 cup of fresh herbs (such as mint, basil, and cilantro)
- 2 tablespoons of fish sauce
- 1 tablespoon of sugar
- Salt to taste
- 1 lime, juiced
Instructions
- Rinse the rice thoroughly and set aside.
- Boil the butterfly pea flowers in 2 cups of water until the water turns blue. Strain and reserve the blue water.
- Cook the rice using the blue water instead of regular water.
- Grill or steam the fish fillet until cooked, then flake it into small pieces.
- In a pan, toast the grated coconut until golden brown.
- In a large bowl, combine the cooked rice, flaked fish, toasted coconut, and fresh herbs.
- Season with fish sauce, sugar, salt, and lime juice. Mix well.
- Serve the Nasi Kerabu with additional herbs and lime wedges on the side.
Notes
- For a more authentic flavor, use fresh coconut milk instead of grated coconut.
- Adjust the amount of herbs according to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling, Grilling
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg