Nasi Kerabu (Classic Blue Rice Salad)
Hidangan tradisional · Malaysian
A vibrant and aromatic rice salad from Kelantan, Malaysia, featuring blue-dyed rice, shredded vegetables, herbs, and a flavorful spiced dressing.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Jasmine rice2 cups
- Butterfly pea flowers (dried)1/4 cup
- Chicken breast2
- Coconut milk1/2 cup
- Galangal1 inch piece
- Lemongrass2 stalks
- Turmeric powder1 tsp
- Shallots4
- Garlic3 cloves
- Chilies (dried or fresh)5-7
- Shrimp paste (belacan)1 tsp
- Lime2
- Fish sauce2 tbsp
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Cabbage (shredded)1 cup
- Long beans (chopped)1/2 cup
- Bean sprouts1 cup
- Kaffir lime leaves4
- Toasted shredded coconut1/2 cup
- Salted egg2
- Cucumber (sliced)1/2
- Peanuts (roasted)1/4 cup
Langkah
- 1
Rinse jasmine rice and cook it with water and the blue butterfly pea flowers until cooked. Let it cool and fluff with a fork.
- 2
Prepare the fried chicken: Marinate chicken pieces with salt, pepper, turmeric powder, and a bit of water. Fry until golden brown and cooked through.
- 3
Prepare the spiced dressing (kerisik sambal): Blend or pound dried chilies, shallots, garlic, shrimp paste, galangal, lemongrass, and a pinch of salt until a paste forms. Stir-fry the paste with a little oil until fragrant. Add coconut milk, fish sauce, sugar, and lime juice. Simmer until thickened. Add toasted shredded coconut and mix well.
- 4
Prepare the salad components: Lightly blanch shredded cabbage and chopped long beans. Briefly sauté bean sprouts.
- 5
Boil salted eggs until hard-boiled, then peel and quarter.
- 6
Assemble the Nasi Kerabu: On a plate, mound the blue rice. Arrange shredded cabbage, long beans, bean sprouts, cucumber slices, salted egg quarters, and fried chicken around the rice. Drizzle generously with the spiced dressing. Garnish with roasted peanuts and kaffir lime leaves.
