Nasi Kerabu

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Cook the rice with the blue butterfly-pea infusion, pandan, and salt until tender; rest covered for 10 minutes, then fluff.

Ingredients quick view

2 cups jasmine rice, rinsed

2 1/4 cups butterfly-pea flower infusion

2 pandan leaves, knotted

1 teaspoon salt

1 cup finely shredded ulam herbs (long bean, cucumber, bean sprouts, mint, Thai basil, and kaffir lime leaf)

1/2 cup grated coconut, dry-toasted

2 tablespoons budu or fish sauce

1 tablespoon lime juice

1 teaspoon palm sugar

4 hard-boiled salted eggs, halved

4 pieces grilled or fried fish

Sambal belacan, to serve

Slice the ulam very finely and keep it dry so it stays crisp beside the rice.

Prepare defining aromatics and garnishes before cooking so the final dish keeps its intended balance.

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