Nasi Kerabu is a traditional Malaysian dish that tantalises the taste buds with its vibrant colours and bold flavours. This fragrant blue rice dish, accompanied by fresh herbs, vegetables, and spicy sambal, is a true culinary delight. I'd like to explore how to prepare this delicious dish in your kitchen.
Ingredients:
- 2 cups of jasmine rice
- one tablespoon of dried butterfly pea flowers (bunga telling)
- 1 cup of grated coconut, toasted
- 1 cup of shredded coconut, toasted
- 1 cup of bean sprouts, blanched
- 1 cup of long beans, finely sliced and blanched
- 1 cup of cucumber, julienned
- 1 cup of Thai basil leaves
- 1 cup of mint leaves
- 1 cup of coriander leaves
- two shallots, thinly sliced
- two red chillies, thinly sliced
- two kaffir lime leaves, thinly sliced
- two tablespoons of dried shrimp, soaked and finely chopped
- two tablespoons of fish sauce
- two tablespoons of lime juice
- one tablespoon of sugar
- Salt to taste
Instructions:
Prepare the Rice:
- Rinse the jasmine rice until the water runs clear.
- In a pot, combine the rice with enough water to cook. Add the dried butterfly pea flowers to infuse the rice with its blue colour. Cook the rice as usual.
Prepare the Condiments:
- In a pan, toast the grated and shredded coconut until golden brown. Set aside.
- Blanch the bean sprouts and long beans in boiling water for a minute, then plunge them into ice water to retain their colour and crunchiness.
- Julienne the cucumber and set aside.
- Finely chop the shallots, red chillies, kaffir lime leaves, and soaked dried shrimp.
Assembly:
- Once the rice is cooked, fluff it with a fork and remove the butterfly pea flowers.
- In a large mixing bowl, combine the cooked rice with half of the toasted coconut, chopped herbs (Thai basil, mint, coriander), blanched vegetables (bean sprouts, long beans, cucumber), and half of the sliced shallots, red chillies, kaffir lime leaves, and dried shrimp. Toss gently to mix.
Prepare the Dressing:
- In a small bowl, mix fish sauce, lime juice, sugar, and salt to taste. Adjust the seasoning according to your preference.
Serve:
- Transfer the dressed rice mixture onto a serving platter.
- Sprinkle the remaining toasted coconut, sliced shallots, red chillies, kaffir lime leaves, and dried shrimp over the top.
- Serve the Nasi Kerabu with a side of sambal or additional lime wedges for extra flavour.
Tips:
- Use freshly squeezed lime juice for the dressing to enhance the dish's flavours.
- For a vegetarian version, omit the dried shrimp and substitute fish sauce with soy sauce or tamari.
- You can customise the toppings according to your preference. Some popular additions include grilled fish, fried chicken, or salted egg.
Variations:
- Nasi Kerabu Ayam Percik: Add grilled or roasted chicken marinated in percik sauce for a savory twist.
- Nasi Kerabu Ikan Bakar: Top the rice with grilled or baked fish fillets seasoned with aromatic spices.
- Nasi Kerabu Kelapa Udang: Incorporate sautéed shrimp with grated coconut for a seafood delight.
Caloric Information:
- The calorie content of Nasi Kerabu varies depending on serving size and ingredients used. On average, a serving of Nasi Kerabu contains approximately 300-400 calories.
Conclusion:
Nasi Kerabu is not just a meal; it's a sensory experience that combines the vibrant colors, aromatic flavors, and diverse textures of Malaysian cuisine. With its intricate blend of herbs, spices, and condiments, this dish celebrates the rich culinary heritage of Malaysia. Whether enjoyed as a standalone meal or alongside your favourite Malaysian dishes, Nasi Kerabu will surely delight your palate and transport you to the bustling streets of Malaysia. So, gather your ingredients, follow these simple steps, and embark on a culinary journey to savour the essence of Malaysian cuisine in your kitchen. Selamat Makan! (Enjoy your meal!)
