Nasi kerabu is typical Malaysian food such as rice colored blue. The rice in a nasi kerabu is blue because it has been pre-cooked in the blue extract from the dried flowers of the Clitoria ternatea plant. These flowers, which are a strikingly vivid shade of blue, are also used to dye rice in other Malaysian dishes such as pulut tai tai and nonya chang. In a typical nasi kerabu recipe, a ratio of 1 cup (237 ml) of cooked rice to one medium fish is used.
Kerabu means a mixture of raw leaves (side dish). Kerabu rice aroma from the herbs finely shredded leaves, such as kecombrang flowers, leaves kesom, kadok leaf, gotu kola leaf, turmeric leaf, or leaves kencur. Kerabu different rice side dish of rice that are not blue.
Kerabu rice served with side dishes such as salted fish fried, grated coconut, fried chicken, sprinkle chicken, bean sprouts, squid, Solok pepper, salted egg, or crackers. As the bleary fish sauce flavoring is called Budu. Kerabu rice comes from the east coast of Malaysia such as Kelantan and Terengganu. In addition there is a blue colored rice kerabu kerabu yellow rice with saffron dye or no dye.
In many nasi kerabu recipes, the base for the sauce is coconut milk. Other ingredients normally include shallots, dried chili and lemongrass. The milk is combined with these flavors and set on a stove to simmer, with salt and sugar being added to the sauce as it does so.
The garnish usually consists of a salad vegetable such as cucumber, along with runner beans. Traditional Southeast Asian flavors used include lime, fish sauce and herbs such as Thai basil leaves and Vietnam coriander. Herbs and spices such as cilantro, mint, ginger and turmeric are sometimes used as alternatives, depending on how Westernized the recipe is. As with the sauce, chilies and lemongrass also usually make an appearance in the garnish.