Nasi kerabu (blue rice with herbs and dried fish)

A rice dish from Kelantan and Terengganu (East Malaysia): rice coloured blue with butterfly pea flower, served with fresh herbs, toasted coconut, fried fish and salted egg. Fresh, fragrant and colourful.

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Method

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1. Put the butterfly pea flowers in 200 ml hot water, soak for 10 minutes, then strain — you want the blue liquid. ⏱ Timer: 10 min
2. Rinse the rice and bring to the boil with the blue liquid, 500 ml water, the lemongrass and salt, then simmer covered over low heat for 15 minutes. Let rest for 10 minutes, then fluff with a fork. ⏱ Timer: 15 min
3. Dip the bean sprouts into boiling water for 30 seconds, then rinse with cold water.
4. In a bowl, combine the cucumber, bean sprouts, herbs, lime leaves, lemongrass and shallots.
5. Fry the fish in a little oil until crisp.
6. Mound blue rice on each plate, with the fresh herb mixture, toasted coconut, fish and egg around it. Serve the sauce on the side; mix everything together before eating.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Dried butterfly pea flower is also sold as tea; without it the dish works fine with plain white rice too.
• Chop the herbs right before serving so they stay fragrant.

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