Nasi Kerabu Kelantan
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Malaysian, Asian
Serves: 4
Nasi Kerabu Kelantan
  • Cooked Blue Rice
  • Mixture of Herb and Vegetable (Ulam)
  • Coconut Sauce (Sambal Tumis Kelapa)
  • Coconut Flaked Fish (Kerisik Sambal Ikan)
  • Choice of Accompaniments (optional)
  • 200 gm (1 cup) Rice
  • 8 Butterfly pea flower (Bunga Telang) - soaked in hot water or a few drops of blue coloring
  • 2 Kaffir Lime Leaves (Daun Limau Purut) - optional
  • 1 stalk Lemongrass - bruised (optional)
Coconut Flaked Fish (Kerisik Sambal Ikan)
  • 1 Mackerel - grilled/pan fry and remove the flesh
  • 80g Grated Coconut
  • ½ teaspoon Salt
  • 1 teaspoon Sugar
  • 4 Shallots
  • 1cm Ginger - peeled
  • ¼ tsp ground White pepper
Coconut Sauce (Sambal Tumis Kelapa)
  • 3 Dried Chillies - soaked with hot water to soften
  • 4 Shallots - peeled
  • 300ml Coconut Milk
  • 1 piece Dried Sour Fruit (Asam Gelugur / Asam Keping)
  • 1 stalk Lemongrass (serai) - lightly bruised
  • ½ teaspoon sugar
  • ½ teaspoon salt - optional
  • 1 teapoon Budu / Salted Anchovy Sauce - optional
Choice of Herb Salad (Ulam) - finely sliced/shredded
  • Cucumber (did not use)
  • Cabbage Leaves
  • Bean Sprouts (Taugeh) - do not slice
  • Long Beans
  • Four Angled Bean (Kacang Botol)
  • Vietnamese Mint (Daun Kesum)
  • Kaffir Lime Leaves (Daun Limau Purut)
  • Lemongrass (Serai)
  • Torch Ginger Buds (Bunga Kantan)
  • Onion
  • Daun Penna
  • Cashew nuts leaves / Pucuk Gajus
Side Dishes/Accompaniments (Optional)
  • Prawn Crackers (Keropok)
  • Boiled Salted Egg (Telur Masin)
  • Fried Fish (Ikan Goreng Tepung)
  • Grilled Beef (Daging Bakar)
  • Fried Chicken (Ayam Goreng)
  1. Wash and drain the rice. Soak the rice with the butterfly pea flower water for 10 minutes (if using). Add in kaffir lime leaves and lemongrass and cook the rice as usual. If you are just using blue coloring, drop a few drops of the color and cook as usual.
Coconut Flaked Fish (Kerisik Sambal Ikan)
  1. Dry fry the grated coconut in wok/pan until lightly brown.
  2. Pound shallot & ginger in pestle and mortar. Add in coconut and other ingredients, pound to mix well. If you do not have pestle and mortar, use a grinder/blender.
Coconut Sauce (Sambal Tumis Kelapa)
  1. Combine dried chilies and shallots by grinding or blending in a blender. Into a pot, put coconut milk, ground chilies and shallots, dried sour fruit slices and lemongrass. Bring to a slow boil.
  2. Simmer gently, stirring constantly for 10 minutes or until oil separates. However, if you are using canned coconut, the oil will not separate no matter how long you cook. In this instance, just cook until the gravy thickens.
  3. Add sugar and salt or budu (whichever one you prefer), then transfer to a serving bowl.
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