Nasi Kerabu is a Malaysian rice dish, a blue-colored rice served with various herbs (ulam), fried chicken, crackers, toasted coconut, salted egg.... The blue color of the rice comes from the petals of Blue Pea flowers, which are used as a natural food coloring. This dish is so colorful which reminds us of a multi-ethnic and diverse Malaysia. With Malaysia's independence day just around the corner, let's celebrate with this mouthwatering Nasi Kerabu at home!
Recipe for 4 pax
Ingredients:-
**Spice Paste**
Shallots (10 pcs)
Onion (1 pc)
Garlic (3 cloves)
Galangal (1 inch sliced)
Ginger (1 inch sliced)
Lemongrass (3 stalks)
Water (100ml)
**Grill Chicken (Ayam Percik)**
Chicken thigh (4 pcs)
Salt (1 tsp)
White pepper (1 tsp)
Turmeric powder (2 tbsp)
Spice paste (3 tbsp)
**Spice Sauce**
Cooking oil (100ml)
Spice paste
Chili Boh (6 tbsp)
Coconut milk (200ml)
Tamarind juice (100ml)
Salt (1/2 tsp)
Sugar (1 tbsp)
**Toasted Coconut**
Grated coconut (70g)
Indian mackerel (2 pcs)
Cooking oil (1 tbsp)
Spice paste (2 tbsp)
Salt & Sugar to taste
**Blue Pea Rice**
Dried blue pea flower (2 tbsp)
Hot water (1 cup)
Rice (1 cup - washed and drained)
Kaffir lime leaves (2 pcs)
Lemongrass (1 stalk - smashed)
Galangal (2 slices)
Ginger (2 slices)
**Mixed Herbs (Ulam)**
Cabbage (2-3 slices)
Laksa leaves (30 pcs)
Torch ginger flower (1pc)
Lemongrass (1 stalk)
Long beans (3 pcs)
**Sides**
Salted egg
Fish Cracker
Sambal Belacan
1) Blend all grill chicken spices. Scoop 2 tbsp set aside.
2) Marinate chicken thigh with salt, white pepper, turmeric powder and rub in blended spice paste. Leave for 1 hour.
3) Preheat cooking oil, add in spice paste stir fry until fragrant. Add in chili boh and stir fry until oil separates. Add in coconut milk, tamarind juice, salt & sugar. Remove and set aside.
4) Toast grated coconut over low heat until light brown. Once cool lightly blend.
5) Pan fry Indian mackerel, debone and add into toasted coconut.
6) Add cooking oil into pan, stir fry spice paste. Add in toasted coconut. Sauté until mixture is dry. Add in salt and sugar to taste.
7) Bake chicken at 200°c. After 15 min, spread spice sauce on chicken. Bake for another 15 min.
8) Soak dried blue pea flower in hot water for 30min. Rice washed and drained. Add in kaffir lime leaves, lemongrass, galangal, ginger and blue water. Top up water to cover rice. Cook rice in rice cooker.
9) Prepare mixed herbs. Slice all herbs and vegetables. Mix well.
10) Arrange all sides around the rice. Top chicken with extra spice sauce.
