Nasi Kerabu (Blue Rice)
Hidangan tradisional · Malaysian
A vibrant and aromatic rice dish from Kelantan, Malaysia, characterized by its striking blue hue derived from butterfly pea flowers. It's typically served with a variety of accompaniments like fried chicken, salted egg, and a spicy-sweet salad.
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
- Coconut milk1/2 cup
- Lemongrass1 stalk
- Galangal1 inch piece
- Saltto taste
- Fried chicken4 pieces
- Salted egg2, halved
- Kangkung (water spinach)1 cup, shredded
- Bunga Kantan (torch ginger flower)1, thinly sliced
- Long beans1/2 cup, thinly sliced
- Chilies2, sliced
- Lime1, cut into wedges
- Fish crackers (keropok)1 cup
- Sambalto taste
Langkah
- 1
Rinse rice thoroughly. Steep butterfly pea flowers in 1 cup of hot water for 15 minutes to extract color. Strain the blue water.
- 2
In a rice cooker, combine rice, coconut milk, lemongrass (bruised), galangal (bruised), and the strained blue water. Add salt to taste. Cook rice as usual.
- 3
While rice cooks, prepare the accompaniments: fry chicken, halve and prepare salted eggs, shred kangkung, slice bunga kantan, long beans, and chilies.
- 4
Once rice is cooked, fluff it with a fork. Gently mix in the shredded kangkung, sliced bunga kantan, long beans, and chilies.
- 5
Serve the blue rice with fried chicken, salted egg halves, fish crackers, lime wedges, and sambal on the side.
