Malaysian cuisine is a harmonious blend of flavors, influenced by its diverse cultural heritage. One of the most beloved dishes is the Nasi Kerabu, a vibrant blue rice dish served with an array of flavorful accompaniments. The rice gets its unique color from the petals of the butterfly pea flower, which is also used to make a refreshing drink. This dish is a feast for both the eyes and the taste buds, and it’s sure to become a favorite in your household.
- 2 cups of white rice
- 1/2 cup of butterfly pea flowers
- 1/2 cup of grated coconut
- 2 lemongrass stalks, bruised
- 1 turmeric root, sliced
- 3 shallots, thinly sliced
- 2 cloves of garlic, minced
- 1 tablespoon of dried shrimp, chopped
- 2 tablespoons of vegetable oil
- Salt to taste
- Rinse the rice and soak it in water for 30 minutes.
- Drain the rice and set it aside.
- Boil the butterfly pea flowers in 2 cups of water until the water turns blue.
- Add the blue water to the rice and cook it as usual.
- In a pan, sauté the grated coconut with the lemongrass, turmeric root, shallots, garlic, and dried shrimp until fragrant.
- Serve the rice with the coconut mixture on top.