Nasi Kerabu Kelantan (Herb Rice) (2024)

5 from 1 vote

• 1 salted egg
• 6 fish crackers
• ½ cup daun kesum / polygonum / Vietnamese mint (5g)
• ½ cup mint leaves (5g)
• 6 long beans (75g)
• 3 oz bean sprouts (trimmed) (85g)

Fragrant Blue Rice

• 1 cup rice (rinsed and drained) (1 1/3 rice cooker cup/200g)
• 1 lemongrass (crushed)
• 3 kaffir lime leaves
• 10 dried bunga telang (blue/butterfly pea flower)
• 1¼ cup warm water (300ml)

Kerisik Ikan (Coconut Fish Flakes)

• ½ cup grated coconut (50g)
• 4 oz snapper fillet (113g)
• ½ tsp salt (divided)
• ¼ tsp ground pepper

Kuah Tumis (Spiced Sauce)

• 3 red chilies
• 1 inch ginger (30g)
• 1 clove garlic
• 6 shallots
• 1 lemongrass (slice bottom third into rings)
• 1 tbsp vegetable oil
• ½ cup coconut milk (120ml)
• 1 piece asam gelugor or 2 tsp lime juice
• 1 tsp fish sauce as a substitute for budu (Malay anchovy sauce)
• Salt to taste
• Sugar to taste

Crispy Skin Turmeric Salmon

• 2 pieces salmon (about 4 oz/113g each)
• ¾ tsp salt
• 1 tsp ground turmeric
• 1 tbsp vegetable oil

• Boil salted egg over medium heat for 15 minutes. Remove and when cool enough to handle, cut salted egg into half. Scoop out the two salted egg halves with a spoon.

• Microwave fish crackers on high for 1 minute. Remove and set aside.

Fragrant Blue Rice

• Wash and drain rice in rice cooker insert for 4 to 5 times. Add lemongrass and kaffir lime leaves.

• Soak bunga telang (blue/butterfly pea flower) in warm water for 15 minutes. Strain blue pea flower water over rice.

• Transfer rice cooker insert to the rice cooker. Press the start button to cook rice.

Kerisik Ikan (Coconut Fish Flakes)

• Toast (without oil) grated coconut in a non-stick fry pan, stirring constantly over low heat until the general distribution of the coconut is golden brown. This should take about 8 to 10 minutes. Remove and set aside.

• In the same fry pan, cook snapper fillet with ¼ teaspoon salt and ground pepper. Break up the fish with a spatula. This should take about 10 minutes.

• Grind and pound toasted coconut in a circular motion using a mortar and pestle to release its oil and fragrance. Add fish flakes and remaining ¼ teaspoon salt and continue to grind and pound until fine and well mixed.

Kuah Tumis (Spiced Sauce)

• Blend red chilies, ginger, garlic, shallots, and lemongrass with 2 tablespoons of water into a paste.

• Heat vegetable oil in a small saucepan. Stir fry spice paste until fragrant, about 3 to 4 minutes. Pour in coconut milk. Add asam gelugor, fish sauce, salt, and sugar. Stir fry until sauce has thicken, another 3 to 4 minutes. Transfer to a small bowl.

Crispy Skin Turmeric Salmon

• Prepare salmon as per this recipe --> Crispy Skin Turmeric Salmon.

Putting It Together

• Line a serving dish with banana leaf (optional). Place a bowl of fragrant blue rice in the middle.

• Then arrange prepared daun kesum, mint leaves, long beans, bean sprouts, salted egg, fish crackers, kerisik ikan (coconut fish flakes), and crispy skin turmeric salmon around the rice.

• Top rice with 1 to 2 tablespoons of kuah tumis (spice sauce).