Asian

Nasi Kerabu

Name: Nasi Kerabu
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 1 serving
Cuisine: Asian
Ingredients: 90 g jasmine rice; 1 g dried butterfly pea flowers; 150 ml water; 1 stalk lemongrass; 2 kaffir lime leaves; 0.5 tsp salt; 25 g grated coconut; 1.5 tbsp budu; 1 bird's eye chilli; 1 shallot; 1 tsp palm sugar; 0.5 lime; 100 g boneless chicken thigh; 0.5 tsp ground turmeric; 1 tbsp vegetable oil; 40 g bean sprouts; 30 g long beans; 40 g white cabbage; 15 g torch ginger bud; 5 g Vietnamese mint; 0.5 salted duck egg; 15 g fish crackers

The blue herb rice of Kelantan and the Thai far south: jasmine rice tinted with butterfly pea flowers, heaped with finely shredded raw herbs and vegetables, toasted coconut kerisik, a sharp budu dressing, fried turmeric chicken, salted egg and fish crackers.

Lunch & dinner 25g+ protein 8g+ fibre

60 min25 prep · 35 cookMedium914 kcalper serving

Method

Pour 150 ml of just-boiled water over 1 g of dried butterfly pea flowers in a small bowl and leave to steep for 15 minutes until the water is deep indigo. Strain out the flowers and press them against the sieve to get all the colour. Meanwhile rinse 90 g of jasmine rice in cold water until it runs almost clear, then drain well.
Put the drained rice in a small heavy pan with the blue water, the bruised 1 stalk stalk of lemongrass, 1 kaffir lime leaf and 0.25 tsp of salt. Bring to the boil uncovered, then clamp on the lid, drop the heat to its lowest and cook 12 minutes. Take off the heat and leave covered for 10 minutes before forking through — the grains should be separate and evenly pale blue.
For the kerisik, dry-toast 25 g of grated coconut in a small frying pan over low heat, stirring constantly, for about 8 minutes until it turns chestnut brown and smells nutty. Tip it hot into a mortar and pound for a minute or two to a coarse, oily crumb.