 Nasi kerabu served with various herbs, solok lada (fish meat-stuffed chili pepper), salted egg, fried fish, keropok and marinated chicken | |
| Course | Main course, usually for breakfast |
|---|---|
| Place of origin | Malaysia |
| Region or state | Kelantan[1] |
| Serving temperature | Room temperature |
| Main ingredients | Rice cooked with Clitoria ternatea (butterfly-pea) flowers or turmeric, various herbs, coconut (sambal nyor), budu |
Nasi kerabu (Kelantanese: Nasik kabu; Jawi: ناسي کرابو) is a Malaysian rice dish, a type of nasi ulam, in which blue-colored 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 (bunga telang), which are used as a natural food coloring in cooking it.[2] The rice can also be plain white rice or rice cooked using turmeric. It is often eaten with solok lada (stuffed peppers) and is also eaten with fried keropok.[3]
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]).
- ^ "Nasi Kerabu" (in Malay). Pemetaan Budaya JKKN at Wayback Machine. 2021. Archived from the original on 12 July 2021. Retrieved 12 July 2021.
- ^ Kuala Lumpur, Melaka & Penang, By Joe Bindloss, Celeste Brash
- ^ Dewan Bahasa dan Pustaka