Nasi Kerabu

Name: Nasi Kerabu
Prep time: 45 min
Total time: 45 min
Yield: Serves 10-12
Cuisine: Malaysian
Ingredients: Keropok ikan (fried fish crackers); 1 onion, peeled and roughly chopped; 25 g peanut oil; 230 g coconut milk; 1 stalk lemongrass, roughly chopped; 10 g shallots, peeled and finely chopped; 5 g dried chillies, roughly chopped; 50 g grated coconut, toasted; 10-12 deep-fried mackerel; 15 g shallots, peeled and roughly chopped; 2 cloves garlic, peeled and roughly chopped; 350 g jasmine rice; 5 g bunga telang biru (butterfly pea flowers); 5 g fresh ginger, peeled and finely sliced; 30 g palm sugar; 2 tsp fish sauce; 3 g salt; 5-6 Telur masin (hard-boiled salted duck eggs); generous handful mung bean sprouts; pinch caster sugar; generous handful fresh coriander leaves; 100 g mackerel, steamed and deboned; 5 g fresh ginger, peeled and roughly chopped; 3 g tamarind peel

Preparation info

Serves
10-12

Difficulty
Medium
Ready in
45 min

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

For the nasi biru (butterfly pea flower rice)

350 g jasmine rice
5 g bunga telang biru (butterfly pea flowers)

Asia
Malaysia
Main course
Pescatarian
South East Asia
Gluten-free

Method

Step 1: For the butterfly pea rice, place the rice, butterfly pea flowers and ginger into a rice cooker. Cover with water and cook until the rice is cooked.

Step 2: To make the coconut gravy, place the shallots, garlic, onion, chillies and ginger into a blender or food processor and blitz well. Heat the peanut oil in a wok or large pan and fry the mixture with the lemongrass until the l