A beautiful dish from the North East of Malaysia, Terengganu. The natural blue colour on the rice is from a type of flower known as butterfly pea which is added to the rice at the start of the cooking process.

Nasi Kerabu

Will Chew

Servings

2

Prep Time

30 minutes

Cook Time

30 minutes

Cuisine

Malaysian

Category

Main

Nasi Kerabu is a stunner if you are planning to host friends and family for dinner. The colour is unique and vibrant which will surely give your guests the chance to share it in their Instagram!

Ingredients

• 3 tablespoon Mak Tok's Signature Chilli Paste
  
• 1 tablespoon Mak Tok's Fire Chilli paste
  
• 40g Mini poppadoms
  
• 250ml Coconut milk
  
• 3 Large green chillies
  
• 2 cup Jasmine rice
  
• 2 pcs Kaffir lime leaves
  
• 4 stalk Lemongrass
  
• 1 teaspoon Butterfly pea flower extract / blue colouring
  
• 1 Medium onion (diced)
  
• 100g Canned tuna
  
• 50g Desiccated coconut
  
• 2 Salted duck eggs (hard boiled)
  
• 1 teaspoon Garlic powder
  
• 1 teaspoon Ginger powder
  
• 1/8 teaspoon Black pepper powder
  
• 50g White cabbage (finely sliced)
  
• 30g Green beans (sliced)
  
• 10g Coriander (roughly chopped)
  
• 3 tablespoon Sugar
  
• 30g Fresh bean sprout
  
• 10g Ginger (finely diced)
  
• 1 Egg
  
• 1/4 Lime
  
• Salt to taste
  

Directions

1. Blue rice (Nasi biru)

2. Wash and soak Jasmine rice for 15 minutes with 2 cups of water, 2 stalk of lemongrass, Kaffir lime leaves, a pinch of salt, and Butterfly Pea flower extract.
3. Cook the rice and until done. Fluff and set aside.

Side salad (Ulaman)

In a large mixing bowl, add white cabbage, green beans, beansprouts, coriander, ginger, sugar, and a tablespoon of a spoonful of toasted desiccated coconut.

Mix well and season with salt to taste. Set aside.

Fish Floss (Serunding Ikan)

Make the fish floss by adding all the remaining toasted desiccated coconut, tuna, red onions, and lemongrass to a pestle-and-mortar. Grind and pound all the ingredients together for at least 5-10 minutes.

Tips: you can use a food processor for this step instead of pestle-and-mortar.

Season with sugar and salt to taste.

Heat up a wok and turn down the fire to low before adding in the fish floss. Gently fry the fish floss until dry (usually takes 10minutes)

Set aside and let it cool.

Stuffed peppers (Solok Lada)

Create an opening and remove all the seeds from the chillies.

In a mixing bowl, add 2 tablespoon of the fish floss, garlic powder, ginger powder, black pepper powder, a tablespoon of coconut milk, and an egg. Mix well to create a mixture

Stuff the peppers with the mixture and steam for 10 minutes (or 1 minutes 30 seconds with the lid on in the microwave oven).

Set aside and allow to cool.

Coconut curry (Gulai Tumis).

Heat up a saucepan on low and add Mak Tok’s Signature Chilli Paste and the remaining coconut milk.

Season with a pinch of salt and set aside.

Tangy Chilli paste (Sambal Cuka).

Mix Mak Tok’s Fire Chilli Paste with lime and set aside.

Nasi Kerabu

Assemble the blue rice, side salad, fish floss, stuffed peppers, coconut curry, tangy chilli paste, salted duck egg, and some mini poppadoms in a large plate.

Tuck in!