Blue Rice Salad With Herbs And Fish (nasi Kerabu)
Nasi Kerabu is a traditional Malaysian dish known for its vibrant blue rice and fresh herbaceous flavors. This Blue Rice Salad with Herbs and Fish is a delightful combination of fragrant rice, flavorful herbs, and savory fish, making it a refreshing and satisfying meal.
Ingredients
- 2 cups of white rice
- 1 tablespoon of butterfly pea flower (bunga telang)
- 1 cup of shredded coconut, toasted
- 1 cup of mixed herbs (such as mint, Thai basil, and Vietnamese coriander)
- 1 cup of bean sprouts
- 1 cup of long beans, blanched and sliced
- 1 cup of cucumber, julienned
- 1 cup of fried fish, flaked
- 4 hard-boiled eggs, halved
- 1 tablespoon of dried shrimp, finely ground
- 2 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 2 tablespoons of sugar
- 1 red chili, thinly sliced
Instructions
- In a pot, cook the rice with butterfly pea flower to give it a blue color.
- Once the rice is cooked, fluff it with a fork and let it cool.
- In a large bowl, combine the cooled blue rice, shredded coconut, mixed herbs, bean sprouts, long beans, cucumber, and flaked fish.
- In a small bowl, mix the dried shrimp, fish sauce, lime juice, sugar, and red chili to make the dressing.
- Pour the dressing over the rice salad and toss to combine.
- Divide the salad among serving plates and top each with hard-boiled egg halves.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 10g
Supplies
Large pot Strainer Bowl Small bowl Large mixing bowl Serving plates
Tools
Fork Knife Cutting board Measuring spoons
Serving suggestions
Serve the Nasi Kerabu with a side of sambal belacan for an extra kick of flavor.
Tips & tricks
For an authentic touch, serve the Blue Rice Salad with Herbs and Fish on a banana leaf for a traditional Malaysian presentation.
Cost
$15