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Brief Overview
Nasi Kerabu is not just a meal, it’s a visual and cultural experience rooted in the north eastern states of Malaysia. Known for its striking blue rice and generous spread of herbs, vegetables, and fish, this dish stands out both in appearance and flavour.
Popular in Kelantan and Terengganu, Nasi Kerabu is often eaten with the hands, reflecting the communal and grounded spirit of traditional Malay cuisine. It’s colourful, aromatic, and deeply tied to the landscape and lifestyle of the region.
What Is Nasi Kerabu?
At first glance, the electric blue hue of Nasi Kerabu’s rice grabs your attention. But there’s more to this dish than just its looks. Nasi Kerabu is a rice based meal, typically served cold or at room temperature, and layered with an array of accompaniments such as salted egg, grilled or fried fish, coconut sambal, pickled vegetables, and fresh herbs.
The name ‘Kerabu’ refers to the mix of raw or lightly blanched herbs and vegetables, which are tossed like a salad and served alongside the rice.
This dish is usually enjoyed for breakfast or lunch and is often wrapped in banana leaf when sold at markets. It’s one of those meals where each bite offers a contrast; smoky, spicy, salty, and fresh, working together in a way that feels both nourishing and exciting.
Ingredients and Taste
The rice, naturally coloured with butterfly pea flower petals, has a subtle floral note and is often steamed with aromatic herbs. That blue base is then topped with ulam, a combination of raw herbs like Thai basil, daun kesum (Vietnamese coriander), and finely sliced long beans.
The protein, commonly grilled mackerel or fried fish, is paired with kerisik, a toasted grated coconut condiment that adds a smoky sweetness.
Then comes budu, a fermented anchovy sauce native to the east coast, used sparingly for its umami depth. Alongside this is sambal, usually made with chillies, shrimp paste, and lime, which gives the dish a fiery kick.
Salted egg or crispy crackers are often added for texture, and pickled onions or shredded green mango can be thrown in for brightness. The taste of Nasi Kerabu is layered and complex, it’s earthy, herbal, lightly spicy, and slightly tangy, with an unexpected elegance that lingers.
A Taste of History
Nasi Kerabu traces its roots to Kelantan, a region of Malaysia with strong cultural ties to Thai and Malay traditions. It developed from the local practice of using ulam in daily meals, a reflection of the community’s close relationship with the land.
Farmers and fishermen would use whatever herbs and ingredients were at hand, creating meals that were both practical and packed with nutrition.
The use of butterfly pea flower as a natural dye for the rice speaks to the traditional knowledge of plants in the region. It’s not just for looks, the flower has long been appreciated for its cooling properties and health benefits.
Over time, Nasi Kerabu evolved into a cherished dish that represents balance, both in nutrition and flavour, and a pride in regional identity.
Today, you’ll find Nasi Kerabu not only in Kelantanese homes but across the country, celebrated for its vibrant colours and bold taste. Yet despite its growing popularity, it remains a symbol of its roots, a meal born from the land, shared by hand, and steeped in heritage.
How To Make Nasi Kerabu
Ingredients:
For the Blue Rice:
- 2 cups jasmine or basmati rice, rinsed
- 2 ½ cups butterfly pea flower water (15 dried flowers steeped in hot water, strained)
- 1 stalk lemongrass, bruised
- 1 pandan leaf, knotted
- ½ tsp salt
For the Grilled Fish:
- 2 medium mackerel (ikan kembung) or any firm white fish, cleaned and gutted
- 1 tbsp turmeric powder
- 1 tsp salt
- 1 tbsp lime juice
- 2 tbsp oil (for grilling)
For the Sambal Kelapa (Spiced Coconut):
- 1 cup freshly grated coconut
- 3 red chillies, deseeded
- 2 shallots
- 1 clove garlic
- 1 tsp toasted belacan (fermented shrimp paste)
- 1 tbsp lime juice
- ½ tsp salt
Herbs & Vegetables (finely sliced or shredded):
- 1 cup bean sprouts (blanched)
- ½ cup long beans
- ½ cup Thai basil leaves
- ½ cup daun kesum (Vietnamese coriander) or mint
- ½ cup cabbage (white or purple)
- 1 torch ginger bud (if available)
- 1 cucumber, julienned
Optional Accompaniments:
- 4 salted egg halves
- 4 hard-boiled eggs, halved
- Fried keropok (fish crackers)
- Budu (fermented anchovy sauce)
Cooking Instructions
Step 1/10
To begin, prepare the butterfly pea flower water by steeping 15 dried flowers in 2½ cups of hot water for 10 minutes. Strain and set aside. Rinse the rice thoroughly until the water runs clear, then combine it in a rice cooker with the flower water, bruised lemongrass, pandan leaf, and salt. Cook as usual. For stovetop cooking, use a tight fitting lid and simmer on low heat until the rice is tender and the water fully absorbed.
Step 2/10
While the rice cooks, marinate the cleaned fish with turmeric powder, salt, and lime juice. Rub the marinade thoroughly, especially into the slits if your fish is scored. Let it sit for 15–20 minutes for deeper flavour infusion.
Step 3/10
Preheat a grill pan or charcoal grill over medium heat. Lightly oil the fish and grill each side for 5–7 minutes or until the skin crisps and the flesh flakes easily. If using an oven, roast at 200°C for 20–25 minutes, flipping once. Set aside to rest once done.
Step 4/10
Next, make the sambal kelapa. Toast the grated coconut in a dry pan over medium heat until lightly golden and aromatic. Stir constantly to avoid burning, then remove from heat and set aside.
Step 5/10
In a food processor or mortar and pestle, grind the chillies, shallots, garlic, and belacan into a coarse paste. Add lime juice and salt, and mix well. Combine this paste with the toasted coconut and adjust seasoning if needed. This component adds rich, earthy spice to balance the freshness of the herbs.
Step 6/10
Blanch the bean sprouts briefly in boiling water (no more than 30 seconds) and drain immediately. Finely slice all other herbs and vegetables, keeping each in separate piles. This preserves their colour, texture, and aroma for final assembly.
Step 7/10
Once the blue rice is cooked, fluff it gently with a fork to release excess steam and maintain the delicate blue hue. Remove the pandan leaf and lemongrass before serving.
Step 8/10
To plate, start with a generous scoop of blue rice in the centre of each plate. Arrange herbs and vegetables artfully around the rice in separate clusters. This traditional layout showcases the variety and encourages custom mixing.
Step 9/10
Add a portion of the grilled fish to each plate, alongside a spoonful of sambal kelapa. Include half a salted egg or hard-boiled egg per person if desired. A small dish of budu can be served on the side for those who appreciate its pungent depth.
Final step/10
Finish with a few keropok on the side for added crunch. Serve immediately, encouraging diners to mix the rice with the herbs, sambal, and fish for the full Nasi Kerabu experience. A squeeze of lime or a dash of budu enhances the umami complexity.
Cooking Tips for Perfect Nasi Kerabu
- Use Fresh Herbs: The vibrancy of Nasi Kerabu comes from the raw herbs. Slice just before serving to keep them crisp and aromatic.
- Grill Over Charcoal if Possible: Traditional Nasi Kerabu uses charcoal grilled fish, lending a smoky note that oven roasting can’t quite match.
- Butterfly Pea Colour Control: For deeper blue rice, steep more flowers or add a few crushed petals directly to the rice while cooking.
- Adjust Sambal Heat: Control the chilli in the coconut sambal depending on your heat tolerance – the richness of coconut helps balance it.
- Presentation Matters: Keep herbs, veg, and garnishes separate on the plate. The visual appeal is key to traditional presentation.
Malaysian Nasi Kerabu (Blue Rice with Fish)
Equipment
- Rice cooker or medium saucepan with lid
- Grill pan, oven tray, or charcoal grill
- Mixing bowls
- Small saucepan. (for blanching vegetables)
- Frying pan or dry skillet (for toasting coconut)
- Mortar and pestle or food processor
- Knife and cutting board
- Measuring cups and spoons
- Strainer (for butterfly pea flower water)
- Tongs or spatula (for handling fish)
- Fork (for fluffing rice)
- Serving plates and small bowls
Ingredients
For the Blue Rice:
- 2 cups jasmine or basmati rice rinsed
- 2 ½ cups butterfly pea flower water 15 dried flowers steeped in hot water, strained
- 1 stalk lemongrass bruised
- 1 pandan leaf knotted
- ½ tsp salt
For the Grilled Fish:
- 2 medium mackerel ikan kembung or any firm white fish, cleaned and gutted
- 1 tbsp turmeric powder
- 1 tsp salt
- 1 tbsp lime juice
- 2 tbsp oil for grilling
For the Sambal Kelapa (Spiced Coconut):
- 1 cup freshly grated coconut
- 3 red chillies deseeded
- 2 shallots
- 1 clove garlic
- 1 tsp toasted belacan fermented shrimp paste
- 1 tbsp lime juice
- ½ tsp salt
Herbs & Vegetables (finely sliced or shredded):
- 1 cup bean sprouts blanched
- ½ cup long beans
- ½ cup Thai basil leaves
- ½ cup daun kesum Vietnamese coriander or mint
- ½ cup cabbage white or purple
- 1 torch ginger bud if available
- 1 cucumber julienned
Optional Accompaniments:
- 4 salted egg halves
- 4 hard-boiled eggs halved
- Fried keropok fish crackers
- Budu fermented anchovy sauce
Instructions
- To begin, prepare the butterfly pea flower water by steeping 15 dried flowers in 2½ cups of hot water for 10 minutes. Strain and set aside. Rinse the rice thoroughly until the water runs clear, then combine it in a rice cooker with the flower water, bruised lemongrass, pandan leaf, and salt. Cook as usual. For stovetop cooking, use a tight fitting lid and simmer on low heat until the rice is tender and the water fully absorbed.
- While the rice cooks, marinate the cleaned fish with turmeric powder, salt, and lime juice. Rub the marinade thoroughly, especially into the slits if your fish is scored. Let it sit for 15–20 minutes for deeper flavour infusion.
- Preheat a grill pan or charcoal grill over medium heat. Lightly oil the fish and grill each side for 5–7 minutes or until the skin crisps and the flesh flakes easily. If using an oven, roast at 200°C for 20–25 minutes, flipping once. Set aside to rest once done.
- Next, make the sambal kelapa. Toast the grated coconut in a dry pan over medium heat until lightly golden and aromatic. Stir constantly to avoid burning, then remove from heat and set aside.
- In a food processor or mortar and pestle, grind the chillies, shallots, garlic, and belacan into a coarse paste. Add lime juice and salt, and mix well. Combine this paste with the toasted coconut and adjust seasoning if needed. This component adds rich, earthy spice to balance the freshness of the herbs.
- Blanch the bean sprouts briefly in boiling water (no more than 30 seconds) and drain immediately. Finely slice all other herbs and vegetables, keeping each in separate piles. This preserves their colour, texture, and aroma for final assembly.
- Once the blue rice is cooked, fluff it gently with a fork to release excess steam and maintain the delicate blue hue. Remove the pandan leaf and lemongrass before serving.
- To plate, start with a generous scoop of blue rice in the centre of each plate. Arrange herbs and vegetables artfully around the rice in separate clusters. This traditional layout showcases the variety and encourages custom mixing.
- Add a portion of the grilled fish to each plate, alongside a spoonful of sambal kelapa. Include half a salted egg or hard-boiled egg per person if desired. A small dish of budu can be served on the side for those who appreciate its pungent depth.
- Finish with a few keropok on the side for added crunch. Serve immediately, encouraging diners to mix the rice with the herbs, sambal, and fish for the full Nasi Kerabu experience. A squeeze of lime or a dash of budu enhances the umami complexity.
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