Nasi Kerabu

🛒 Ingredients

• White Rice 150 g · 180 kcal
• Dried Butterfly Pea Flowers 2 g · 1 kcal
• Chicken Thigh (boneless, skinless) 100 g · 150 kcal
• Cooking Oil 20 g · 180 kcal
• Grated Coconut (toasted) 20 g · 70 kcal
• Shallots 15 g · 10 kcal
• Garlic 5 g · 5 kcal
• Lemongrass 10 g · 10 kcal
• Galangal 5 g · 5 kcal
• Dried Chilies 5 g · 5 kcal
• Kaffir Lime Leaves 2 g · 1 kcal
• Salted Duck Egg 60 g · 90 kcal
• Long Beans (finely sliced) 20 g · 5 kcal
• Bean Sprouts 20 g · 5 kcal
• Cucumber (diced) 20 g · 3 kcal
• Mint Leaves 5 g · 2 kcal
• Turmeric Leaves (finely shredded) 5 g · 2 kcal
• Fish Floss (Serunding Ikan) 15 g · 60 kcal
• Shrimp Paste (Belacan) 5 g · 10 kcal

👨‍🍳 Instructions

1. Rinse white rice thoroughly. Cook the rice with water and dried butterfly pea flowers until it is fully cooked, fluffy, and vibrant blue.
2. Marinate chicken thigh pieces with turmeric powder and a pinch of salt. Heat cooking oil in a pan and deep-fry the chicken until golden brown and cooked through.
3. Blend dried chilies, shallots, garlic, lemongrass, galangal, and shrimp paste (belacan) into a fine paste. Sauté the paste in a little cooking oil until fragrant and the oil separates, then season with salt and a touch of sugar.
4. Grate fresh coconut and toast it in a dry pan over medium heat until golden brown and aromatic, stirring constantly to prevent burning. This forms the kerisik.
5. Prepare the ulam by finely shredding long beans, kaffir lime leaves, and turmeric leaves. Dice cucumber and thoroughly wash bean sprouts.
6. Hard-boil the salted duck egg, then peel and quarter it for serving.
7. To assemble Nasi Kerabu, place a generous portion of blue rice on a plate. Arrange the fried chicken, salted duck egg quarters, prepared ulam, kerisik, sambal tumis, and fish floss attractively around the rice.