Nasi Kerabu – 蓝色米沙拉

There are many variations of nasi ulam (Malay herb rice) and Nasi Kerabu stands out with its signature blue rice, naturally coloured with dried butterfly pea flowers. This dish originated from the north-eastern states of Kelantan and Terengganu on Peninsular Malaysia, but can now be found all across Malaysia and even in Singapore.

Nasi Kerabu is made up of a few components, each prepared separately and assembled on a plate right before serving. There is the blue rice, a fried fish sambal, a herb salad and assorted accompaniments such as salted egg, fish crackers and winged bean. The fish sambal is made up of deep fried cencaru fish that has been deboned and flaked, crispy Geragau shrimp and toasty grated coconut, all bound together by a spicy sambal mix.

In this recipe, we used laksa leaves, torch ginger flower and lemongrass in our herb salad but traditionally, people preparing it at home would use whichever herbs they had available to them in their gardens. Feel free to play around with different combinations to create your own version.

Once you are ready to get started on your plate of Nasi Kerabu, mix everything together so you can taste the layers of flavours and contrasting textures in each bite.

There is a fair bit of chopping involved in preparing this dish but while you are at it, double or triple the recipe and invite your friends over for a Nasi Kerabu party – they will love you for it!

#themeatmensg #simple #delicious

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  • Servings: 4

  • Time: 1 hr 30mins

  • Skill: Easy


    Kerabu Rice:

    1. 2 cups rice

    2. 30 dried blue pea flower

    3. 2 cups water

    4. 1 stalk lemongrass

    5. 2 kaffir leaves

    6. 2 slices ginger

    7. 2 slices galangal

    Cencaru Fish Sambal :

    1. 2 cencaru fish

    2. Oil for deep fry


    1. 3 tbsp oil

    2. 60g shallots

    3. 1 clove garlic

    4. 1 tsp toasted belacan

    5. 1 lemongrass

    6. 4 tbsp toasted grated coconut (roughly pounded)

    7. 4 tbsp dried fried crispy Geragau shrimp (roughly pounded)

    8. ½ tsp sugar

    9. ¼ tsp salt


    1. 200g fresh bean sprouts

    2. Herb mixture of thinly sliced laksa leaves, torch ginger flower and lemongrass mixture

    3. 200g Wing beans (thinly sliced)

    4. 2 Salted Egg

    5. Fish crackers

    6. Sambal belacan


    1. Soak pea flower in 2 cups of hot water and steep for 30 minutes. Strain and set liquid aside

    2. Wash and drain 2 cups of rice, transfer to rice cooker bowl

    3. Add 1 stalk lemongrass, 2 kaffir lime leaves, 2 slices of ginger, 2 slices of galangal and blue pea water.

    4. Let it soak for 15 minutes before cooking in a rice cooker.

    5. Deep fry 2 cencaru fish. Debone and flake it.

    6. Heat 3 tbsp oil and fry rempah until fragrant and oil separates from the paste.

    7. Add in the flaked cencaru fish, roughly pounded grated coconut and Geragau shrimp. Season with salt and pepper. Mix it until well combined.

    8. Serve blue pea rice surrounded by the cencaru fish sambal and other accompaniments.

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