Nasi Goreng Kerabu (Classic Blue Rice Fried Rice)
Hidangan tradisional · Malaysian
A vibrant and aromatic Malaysian fried rice dish, characterized by its striking blue hue derived from butterfly pea flowers, mixed with savory ingredients and a hint of spice.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Jasmine rice3 cups cooked
- Chicken breast150g, diced
- Shrimp100g, peeled and deveined
- Eggs2
- Shallots3, thinly sliced
- Garlic3 cloves, minced
- Dried butterfly pea flowers1 tbsp
- Kecap manis (sweet soy sauce)3 tbsp
- Fish sauce1 tbsp
- Belacan (shrimp paste)1 tsp, toasted
- Chilies2-3, deseeded and chopped (optional)
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Cucumberfor garnish
- Tomatofor garnish
Langkah
- 1
Soak dried butterfly pea flowers in 1/4 cup hot water for 10 minutes. Strain and discard flowers. Add cooked jasmine rice to the blue water and mix well until evenly colored. Let it sit for 10 minutes.
- 2
Heat vegetable oil in a wok or large skillet over medium-high heat. Add shallots and cook until softened. Add garlic and cook for another minute until fragrant.
- 3
Add diced chicken and shrimp to the wok. Stir-fry until the chicken is cooked through and the shrimp turns pink.
- 4
Push the ingredients to one side of the wok. Pour beaten eggs into the empty space and scramble until cooked. Then, mix with the other ingredients.
- 5
Add the blue-colored rice to the wok. Stir-fry for 5-7 minutes until the rice is heated through and slightly toasted.
- 6
In a small bowl, mix kecap manis, fish sauce, toasted belacan, chopped chilies (if using), salt, and pepper. Pour this sauce mixture over the rice.
- 7
Stir-fry everything together for another 2-3 minutes until well combined and the sauce is absorbed.
- 8
Serve hot, garnished with fresh cucumber slices and tomato wedges.
