Nasi Kerabu Malaysia Set

Nasi Kerabu Malaysia is a type of mixed rice, in which it has a blue colour and eaten with fish, chicken, beef, crackers, salads and/or pickles. The blue colour of Nasi Kerabu comes from the petals of Clitoria ternatea (butterfly-pea) flowers or bunga telang.

Due to its popularity in the east coast states of Peninsular Malaysia such as Kelantan and Terengganu, Nasi Kerabu can be found throughout Malaysia and southern part of Thailand where it’s known as khao yam.

How did I get my bunga telang in Canada? I ordered them online through etsy. Now days, butterfly pea has gained its popularity so you can order online through amazon as well. The popularity of its benefit, it’s impacted to the accessibility to get it in the North America continent. Even, David’s Tea is selling it as well.

I have shared with you a recipe of Nasi Kerabu companion dishes previously. Ayam Percik (Malaysian Spiced Chicken), Solok Lada (Stuffed Chili Peppers), and Serunding Kelapa Ikan (Coconut Fish Floss) & Ulam-Ulaman (Mixed Herbs and Veggies) are some of them.

I won’t share Ikan Celup Tepung (Indonesian: Ikan Goreng Tepung) or Breaded Fish as I believed you now how to do it already. Telur Masin (Indonesian: Telur Asin) or Salted Egg and Keropok (Indonesian: Kerupuk) or Crackers where Asian Markets are selling them.

Ikan Celup Tepung and Air Lada

With this recipe, you can make them at home! It’s time for the Nasi itself with Gulai Tumis or Kuah (Curry Gravy) and Air Lada (Mixed Chili Water).

Nasi Kerabu Set


Nasi Biru (Blue Rice)

  • 1 gram dried bunga telang (butterfly pea)
  • 2 1/2 cups Jasmine rice
  • 3 1/4 cups water
  • 6 helai kaffir lime leaves, torn
  • 1 lemongrass, bruised
  • Himalayan pink salt to taste

Gulai Tumis or Kuah Tumis (Curry Gravy)

  • 10 small shallots
  • 5 cloves garlic
  • 1 medium onion
  • 20 dried red chilies
  • 1 cm (2/5 inch) length ginger
  • 1 lemongrass
  • 1 asam gelugur (dried wild mangosteen), only if you need
  • 2 tablespoons fish sauce
  • 50 mL fish broth from parboiling process of Indian mackerel for Solok Lada or Serunding Kelapa ikan
  • 1 teaspoon coconut sugar
  • Himalayan pink salt and canesugar to taste
  • 5 tablespoons cooking oil

Air Lada (Mixed Chilies Water)

  • 20 Thai chilies (or any red chilies)
  • 2 teaspoons coconut sugar
  • 4 calamansis, squeezed
  • Himalayan pink salt and cane sugar to taste

Cooking Instructions:

Nasi Biru (Blue Rice):

  1. Soak butterfly pea in 3 1/4 cups water for 5 minutes or more depending how blue do you want the rice.
  2. Using a strainer, rinse rice until no murky water out from strainer.
  3. In a rice cooker or Instant Pot bowl, add lemonggrass, kaffir lime leaves and salt. Transfer the rice to the bowl.
  4. Remove butterfly pea out and take 3 cups of blue water for cooking the rice.
  5. Cook rice just like a regular rice with a rice cooker or Instant Pot.

Gulai Tumis or Kuah Tumis (Curry Gravy)

  1. Cut dried chilies into 2. Soak in warm water until soften.
  2. Process dried chilies with shallots, garlic, ginger and a small amount of water in a food processor.
  3. At medium high heat, heat up a sauce pan or pot. Add cooking oil. Stir fry lemongrass for 30 seconds, add chilies mixture and continue cooking until fragrant.
  4. Stir in fish broth. Gradually, pour in coconut milk and continue to stir once a while.
  5. Add asam gelugur (if you need as the fish broth contains asam gelugur already), fish sauce, coconut sugar.
  6. Taste and adjust seasoning by adding salt or canesugar if you want to. I don’t add any canesugar.
  7. Make sure the gravy has a thick consistency.

Air Lada (Mixed Chilies Water):

  • Pound or smoothen the chilies. Mix with water, calamansi juice, and coconut sugar. Correct the taste by seasoning with salt or sugar if you need.



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