Magical Blue Rice -Nasi Kerabu

Malaysia is a country of countless delights. This is common knowledge. Within all the beauty and array of colours Malaysian cuisine has to offer, we first must embrace the colour blue. Imagine a plate where each component is a carefully crafted piece of an edible masterpiece. That’s Nasi Kerabu for you. The star of the show is the magical blue rice, tinted with the natural dye of butterfly pea flowers, that truly sets this dish apart from others.

Accompanying the rice are an array of fresh herbs, each bringing its own unique aroma and taste, from the citrusy zing of kaffir lime leaves to the peppery notes of wild ginger buds. This symphony of greens is complemented by succulent pieces of grilled fish or chicken that are marinated to perfection with a blend of traditional spices and more commonly known as “Ayam Percik”.

 

 

 

 

 

 

 

 

 

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“Making Nasi Kerabu is like becoming a collector, you have to find the best ingredient and make sure it blends well with every other thing we plate around our rice,” Laili Azura, 50 a Kelantanese woman commented.

Originated from Kelantan which is located in the northeastern region of Peninsular Malaysia, this dish explores the taste buds as it harmonises into one singular dish. Every Kelantanese household has their own twist to the dish, making it undeniably unique. Some choose to omit certain ingredients, while some choose to experiment and add more.
 

 

 

 

 

 

 

This dish is so unique that it even comes down to how the person chooses to plate their Nasi Kerabu. What is important to note is that (asides potential societal pressure from family to devour all the vegetables found in Nasi Kerabu), everything is usually served in separate bowls or plates so you can choose just the perfect amount for you. Unless your experience comes from a restaurant, where everything is prepared in uniform portions, I believe this approach diminishes the authentic joy of Nasi Kerabu.

Personally, if I were to recommend this dish to anyone I would first say that there is nothing like it. Most healthy foods face the problem of tasting bland or simply tasting “too healthy”. Nasi Kerabu does a good job at a balance of that with fresh ingredients I normally would find myself picking off the plate on other dishes - I find myself devouring with Nasi Kerabu. My Kelanatenese mother used to say “anyone can make nasi kerabu but only the ones from Kelantan know the true authentic taste of it.”

As said, Nasi Kerabu is more than just a meal—it's a vibrant tapestry of Kelantanese culture and tradition. Each element, from the blue-tinted rice to the fresh, aromatic herbs, tells a story of heritage and culinary artistry. Whether enjoyed in the bustling morning markets of Kelantan, in fancy Kuala Lumpur restaurants or recreated in your own kitchen, Nasi Kerabu offers a sensory journey that captures the essence of Malaysia's rich gastronomic landscape. Embracing the authentic preparation and savoring each unique flavor truly allows you to appreciate the profound joy and cultural significance embedded in this exquisite dish. Rather than a comparison of traditional versus modernised Nasi Kerabu, we must first acknowledge that it was always a dish that could be manipulated and yet was always recognisable at first glance no matter the preference.​​