Nasi kerabu

Nasi Kerabu is a traditional Malay dish that originates from the Kelantan region of Malaysia. It is a type of rice dish that is often characterized by its blue color, which is derived from the petals of the butterfly-pea flower.

Overview

Nasi Kerabu is a flavorful and aromatic dish that is often enjoyed for breakfast, although it can be eaten at any time of the day. The dish is made by combining cooked rice with a variety of herbs, spices, and other ingredients. The blue color of the rice is achieved by steeping the butterfly-pea flower petals in water and then using this water to cook the rice.

Ingredients

The main ingredients of Nasi Kerabu are rice, butterfly-pea flower petals, and a variety of herbs and spices. These may include lemongrass, kaffir lime leaves, ginger, garlic, and chili peppers. The dish is often served with a side of grilled fish, fried chicken, or other types of meat. It may also be accompanied by a variety of sambal, a spicy condiment made from chili peppers, and a variety of fresh vegetables.

Cultural Significance

Nasi Kerabu is a significant part of Malay culture and is often served during special occasions and festivals. It is also a popular street food in Malaysia and can be found in many local markets and food stalls.

See Also

• Nasi lemak
• Nasi goreng
• Malay cuisine

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