Nasi kerabu

By nava-knava-k

The traditional Malaysian rice platter with Asian herbs and pea flower for the rice.


For the rice
3 cups warm cooked white rice
1/2 cup bunga telang/pea flower extract (see nasi bunga telang)
Salt for taste

Herbs for the rice (as needed)
Coriander leaf
Pegaga/Penny wart
Daun kaduk/betel leaf
Turmeric leaf
Kaffir lime leaf
Basil leaf

For the kelapa udang kering kerisik/coconut dried prawn flakes
1/4 cup dried prawns - soaked and rinsed
1/4 cup fresh grated coconut
1/2 tsp turmeric/kunyit powder
Chilli flakes - as needed
Palm sugar - as needed
Salt - as needed
2 tbsp oil

For the kunyit/turmeric sambal fish
2 pcs of bawal putih/white pompret (or any suitable type, preferably local catch) - score on both sides
1 tsp ginger paste
1 tsp garlic paste
1 tbsp dried chilli paste
1 turmeric leaf - shredded/sliced
2 tsp corn flour
1 tsp rice flour
Salt for taste

For the budu ikan bilis/anchovy sambal
1/2 cup bilis - soaked, rinsed and crispy fried
1 red chilli - sliced
1 green chilli - sliced
3 shallots - sliced
Budu - as needed
Palm sugar - as needed
Calamansi lime/limau kasturi - as needed
(Note: no need for salt because budu is salty enough)


Step 1

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)

Step 2

For the coconut/kerisik:
Light pound coconut and dried prawns.
Fry with the rest of ingredient in oil till flaky and crispy.
Dish out.

Step 3

For the fish:
Marinate fish with the ingredients.
Keep in the fridge until frying time or for an hour.
Deep fry and dish out.

Step 4

For the budu ikan bilis:
Pound bilis, chilli and shallots
Season with budu, sugar and calamansi lime.
Keep aside.

Step 5

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.


By nava-knava-k

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