Nasi Kerabu

The traditional Malaysian rice platter with Asian herbs and pea flower for the rice.
Main Dish
4 servings
2 hours
1 hour




  • For the rice:
    Pour extract into rice and gently stir with a chopstick.
    Keep aside to cool down rice.
    (Note: don't stir too much because you want some grains to be white and the rest blue for the contrast of colours)
  • For the coconut/kerisik:
    Light pound coconut and dried prawns.
    Fry with the rest of ingredient in oil till flaky and crispy.
    Dish out.
  • For the fish:
    Marinate fish with the ingredients.
    Keep in the fridge until frying time or for an hour.
    Deep fry and dish out.
  • For the budu ikan bilis:
    Pound bilis, chilli and shallots
    Season with budu, sugar and calamansi lime.
    Keep aside.
  • To Serve:
    Scoop rice onto a serving plate and surround with the condiments including fried salted fish, salted egg and calamansi lime for the flakes/kerisik.


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