Name: Nasi Kerabu
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 300 g jasmine rice; 10 pcs dried butterfly pea flowers; 500 ml water; 2 leaf pandan leaves; 1 stalk lemongrass; 1 to taste salt; 100 g grated coconut; 2 pcs shallot; 3 cloves garlic; 2 pcs dried chili pepper; 1 pcs cucumber; 100 g green beans; 100 g white cabbage; 80 g bean sprouts; 20 g laksa leaves; 15 g cilantro; 500 g mackerel; 60 ml budu; 2 pcs fresh chili pepper; 1 pcs lime; 2 pcs salted eggs

Ingredients

jasmine rice300 g

dried butterfly pea flowers10 pcs

water500 ml

pandan leaves2 leaf

lemongrass1 stalk

salt1 to taste

grated coconut100 g

shallot2 pcs

garlic3 cloves

dried chili pepper2 pcs

cucumber1 pcs

green beans100 g

white cabbage100 g

bean sprouts80 g

laksa leaves20 g

cilantro15 g

mackerel500 g

budu60 ml

fresh chili pepper2 pcs

lime1 pcs

salted eggs2 pcs

Instructions

Soak 10 butterfly pea flowers in 60 ml hot water for 10–15 minutes, then strain the infusion and rinse the rice until the water runs clear.

Cook the rice with the blue infusion, the remaining water, pandan leaves, crushed lemongrass and salt for about 20 minutes; leave covered for 10 minutes, then fluff.

Toast the grated coconut in a dry pan for 5–7 minutes. Mince 1 shallot, garlic and dried chili, then mix with the warm coconut and salt.

Cut the cucumber, long beans and cabbage into thin strips, and shred the laksa leaves and cilantro. Blanch the bean sprouts for 10–20 seconds, then cool.

Rub the fish with salt and grill over hot coals or in a dry pan for 5–7 minutes per side. Remove the flesh from the bones and flake it.

Mix the budu with sliced fresh chili, 1 shallot and lime juice. Boil the salted eggs for 8 minutes, cool, peel and cut in half.

Plate the rice with the ulam, coconut, flaked fish and half a salted egg, serving the budu sauce on the side.

Nasi Kerabu

Ingredients

Instructions

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