Nasi kerabu

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Nasi kerabu
Nasi kerabu.jpg
Nasi kerabu served with various herbs, fish meat-stuffed pepper, salted egg, fried fish, keropok and marinated chicken
Course Main course, usually for breakfast
Place of origin Malaysia
Region or state Kelantan and Terengganu
Created by Malay cuisine
Serving temperature Room temperature
Main ingredients Rice cooked with clitoria ternatea (butterfly-pea) flowers or turmeric, various herbs, anchovy sauce or budu
Cookbook: Nasi kerabu  Media: Nasi kerabu

Nasi kerabu is a Malay rice dish, a type of nasi ulam, in which blue-coloured rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. The blue color of the rice comes from the petals of Clitoria ternatea (butterfly-pea) flowers (kembang telang) used in cooking it.[1] The rice can also be cooked with plain white rice or rice cooked using turmeric. It is often eaten with solok lada and is also eaten with fried keropok.[2]

Nasi kerabu is very popular in the east coast states of Peninsular Malaysia such as Kelantan and Terengganu, and now can be found throughout Malaysia as well as in southern Thailand where it is known as khao yam (Thai: ข้าวยำ, pronounced [kʰâːw jam]).

See also

References

  1. ^ Kuala Lumpur, Melaka & Penang, By Joe Bindloss, Celeste Brash
  2. ^ Dewan Bahasa dan Pustaka

External links

  • Nasi kerabu recipe
  • Nasi kerabu recipe
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