Nasi Kerabu at Home: Kelantan Blue Rice With Herbs, Kerisik and Fried Fish

Nasi kerabu is one of the most beautiful plates in Malaysian food. A mound of rice tinted blue with butterfly pea flowers sits beside a pile of finely sliced herbs, bean sprouts, toasted coconut, salted egg, crackers and a piece of fried fish or ayam bakar. You mix everything together with your hands or a spoon, add a little sauce, and every bite tastes different.

It looks like a lot of work, and it does have many parts. The trick is that almost every part is simple on its own. With a little planning you can serve nasi kerabu at home for a weekend lunch without spending the whole morning in the kitchen.

The Parts of a Nasi Kerabu Plate

Think of nasi kerabu as a build-your-own bowl. A typical home plate has:

• Blue rice: jasmine or local rice cooked with butterfly pea flower (bunga telang) water.
• Ulam and herbs: finely sliced daun kesum, daun kaduk, mint, Thai basil, torch ginger flower (bunga kantan), lemongrass, long beans and cucumber.
• Kerisik: grated coconut toasted until golden, sometimes pounded with fish for a savoury version.
• Protein: fried fish such as kembung or a crispy piece of ayam goreng or ayam bakar.
• Sauces: budu (fermented anchovy sauce) mixed with lime and chilli, or a sambal for those who do not like budu.
• Extras: salted egg, keropok and solok lada if you are feeling ambitious.

You do not need every item. Rice, herbs, kerisik, one protein and one sauce already make a satisfying meal.

How to Make the Blue Rice

Dried butterfly pea flowers are sold in many Malaysian supermarkets and online shops. If you have a plant at home, fresh flowers work even better.

1. Steep about 20 to 30 dried flowers in 2 cups of hot water for 10 minutes until the water turns deep blue, then strain.
2. Wash 2 cups of rice until the water runs mostly clear.
3. Cook the rice in the rice cooker using the blue water in place of plain water, adding a knotted pandan leaf and a pinch of salt.
4. Fluff the rice gently once it is done so the colour stays even.

Avoid adding lime juice to the cooking water. Acid turns butterfly pea purple, which is pretty but not the classic look. Some families like to cook half the rice plain and half blue for contrast.

Preparing the Herbs Without Losing an Hour

The herb mix is the heart of the dish, and the knife work is the main job. Wash and dry the herbs well first. Wet herbs bruise and turn dark when sliced. Stack leaves like daun kesum and kaduk, roll them tightly and slice them as thinly as you can. Slice the bunga kantan and lemongrass into fine rings, and the long beans and cucumber into small pieces.

If some herbs are hard to find, use what your market has. Mint, Thai basil, cucumber and bean sprouts alone still give a fresh, aromatic plate. Keep the sliced herbs in a covered container in the fridge with a damp paper towel until you serve, and slice them no more than a few hours ahead.

Prep tip: make the kerisik and fry the fish first, then slice the herbs while the rice cooks. By the time the rice cooker clicks off, everything is ready to plate.

Kerisik, Fish and the Sauce

Kerisik: dry-fry fresh grated coconut in a wok over low to medium heat, stirring constantly, until it turns an even golden brown and smells nutty. This takes around 15 to 20 minutes and burns quickly if you walk away. For a savoury version, pound or blend the toasted coconut with some flaked fried fish, a little sugar and salt. Store leftover kerisik in an airtight jar in the fridge.

Fish: rub small whole fish or fillets with turmeric and salt and shallow-fry until crisp on both sides. Fried kembung is common, but any firm fish works. If you prefer chicken, the method from our ayam goreng berempah guide pairs well with kerabu.

Budu sauce: mix a few tablespoons of budu with lime juice, sliced shallots, sliced bird's eye chilli and a little sugar. Budu is strong and salty, so start with a small amount on your plate. For guests who are new to it, put out a bowl of sambal as well.

Plating and Eating

Place a mound of blue rice on one side of the plate. Arrange small heaps of herbs, bean sprouts, cucumber and kerisik around it, add the fish and a salted egg half, then serve the sauce on the side. At the table, everyone mixes their own plate. The rice should be lightly coated with kerisik and herbs, with a little sauce, rather than drowned.

Nasi kerabu is best eaten at room temperature, which makes it good for hot days and for serving a group. You can set everything out as a spread and let people build their own plates, much like a potluck.

FAQ

Can I make nasi kerabu without budu?

Yes. Budu is traditional, but a simple sambal or a mix of fish sauce, lime and chilli works for people who find budu too strong.

What if I cannot find daun kesum or kaduk?

Use mint, Thai basil, coriander and extra lemongrass. The plate will taste a little different but still fresh and fragrant.

How long does kerisik keep?

Plain kerisik keeps for a week or two in an airtight jar in the fridge. Versions mixed with fish should be used within a few days.

Nasi kerabu rewards a bit of organisation more than any special skill. Make the components in the right order, keep the herbs fresh and crisp, and you can bring a taste of Kelantan to your own table whenever the craving hits.