Nasi Kerabu - with Ayam Percik & Stuffed Green Chillies!
a labour of love but worth EVERY single step!
there’s something about Peninsular Malaysia’s Northeast Coast which makes it so special as a culinary destination. a well-loved & celebrated dish of the region is Nasi Kerabu, a hearty dish of rice with a ‘kerabu’ or salad of foraged herbs, served with a choice of barbecued meat, sambal kelapa (coconut-fish floss), budu (local fish sauce) and oftentimes with stuffed green chilli and a sambal for added piquancy.
Nasi Kerabu is MORE than just a dish but a tapestry of different individual characters coming together to form a cohesive rice plate of contrasting flavours, textures and colours. while Nasi Kerabu originally uses a choice of white rice other than turmeric rice, the modern (& most popular) variation uses blue pea rice, where the natural blue tint contributes to the attractiveness of the dish, making the dish one of the most sought after foods at Malaysia’s food markets.
while the processes of making EACH component can be laborious & time-consuming, the result is satisfying & is really something to behold, especially eaten with fingers! try making this at home for gatherings!
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get ingredients for this recipe here!: blue pea flowers, coriander powder, fennel powder, sambal belachan
if you’re looking to try cooking other traditional Malay dishes, check these out!:
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