Nasi Kerabu Recipe
Description
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Nasi Kerabu is a traditional dish from Kelantan, Malaysia, known for its vibrant blue rice and fresh mix of
herbs, vegetables, and fruits. This healthy meal features a variety of components, including sliced herbs and
vegetables, making it both flavorful and nutritious. While the preparation can be detailed and time-consuming,
the result is a unique and delicious dish that showcases the rich culinary heritage of the region.
Ingredients
For the Topping
- 1 salted egg
- 6 fish crackers
- ½ cup daun kesum / polygonum / Vietnamese mint (5g)
- ½ cup mint leaves (5g)
- 6 long beans (75g)
- 3 oz bean sprouts (trimmed) (85g)
For Fragrant Blue Rice
- 1 cup rice (rinsed and drained) (1 1/3 rice cooker cup/200g)
- 1 lemongrass (crushed)
- 3 kaffir lime leaves
- 10 dried bunga telang (blue/butterfly pea flower)
- 1¼ cup warm water (300ml)
For Kerisik Ikan
- ½ cup grated coconut (50g)
- 4 oz snapper fillet (113g)
- ½ tsp salt (divided)
- ¼ tsp ground pepper
Kuah Tumis (Spiced Sauce)
- 3 red chilies
- 1 inch ginger (30g)
- 1 clove garlic
- 6 shallots
- 1 lemongrass (slice bottom third into rings)
- 1 tbsp vegetable oil
- ½ cup coconut milk (120ml)
- 1 piece asam gelugor or 2 tsp lime juice
- 1 tsp fish sauce as a substitute for budu (Malay anchovy sauce)
- Salt to taste
- Sugar to taste
Crispy Skin Turmeric Salmon
- 2 pieces salmon (about 4 oz/113g each)
- ¾ tsp salt
- 1 tsp ground turmeric
- 1 tbsp vegetable oil
Instructions
- Boil salted egg over medium heat for 15 minutes. Remove and when cool enough to handle, cut salted egg into
half. Scoop out the two salted egg halves with a spoon.
- Microwave fish crackers on high for 1 minute. Remove and set aside.
Fragrant Blue Rice
- Wash and drain rice in rice cooker insert for 4 to 5 times. Add lemongrass and kaffir lime leaves.
- Soak bunga telang (blue/butterfly pea flower) in warm water for 15 minutes. Strain blue pea flower water
over rice.
Cook the Rice
- Transfer rice cooker insert to the rice cooker. Press the start button to cook rice.
Kerisik Ikan (Coconut Fish Flakes)
- Toast (without oil) grated coconut in a non-stick fry pan, stirring constantly over low heat until the
coconut is golden brown (about 8 to 10 minutes). Remove and set aside.
- In the same fry pan, cook snapper fillet with ¼ teaspoon salt and ground pepper. Break up the fish with a
spatula (about 10 minutes).
- Grind and pound toasted coconut in a mortar and pestle to release its oil and fragrance. Add fish flakes and
remaining ¼ teaspoon salt, then continue to grind and pound until fine and well mixed.
Kuah Tumis (Spiced Sauce)
- Blend red chilies, ginger, garlic, shallots, and lemongrass with 2 tablespoons of water into a paste.
- Heat vegetable oil in a small saucepan. Stir fry spice paste until fragrant (about 3 to 4 minutes).
- Pour in coconut milk. Add asam gelugor, fish sauce, salt, and sugar. Stir fry until sauce has thickened
(another 3 to 4 minutes). Transfer to a small bowl.
Crispy Skin Turmeric Salmon
- Pat salmon dry with paper towels. Sprinkle both sides with salt and turmeric, rubbing gently to coat evenly.
- Heat vegetable oil in a non-stick skillet over medium-high heat.
- Place salmon skin-side down and cook for 3–4 minutes until skin is crispy.
- Flip and cook the other side for 2–3 minutes until just cooked through.
- Remove from pan and set aside.
Putting It Together
- Line a serving dish with banana leaf (optional). Place a bowl of fragrant blue rice in the middle.
- Arrange prepared daun kesum, mint leaves, long beans, bean sprouts, salted egg, fish crackers, kerisik ikan
(coconut fish flakes), and crispy skin turmeric salmon around the rice.
- Top rice with 1 to 2 tablespoons of kuah tumis (spice sauce).
Nutrition Information
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