Dishes from Malaysian cuisine aren't frequent visitors in our homes. So, let's talk about nasi kerabi, an ultimate, delicious Malaysian dish that's not just delicious, it looks incredibly appetising! It's basically bright blue rice surrounded by crispy fried fish, fresh herbs, crunchy vegetables, tangy dressing, and a spicy kick of sambal. It's not just a meal; it's an explosion of flavors and textures—light, refreshing, and totally satisfying. The toasted coconut (kerisik) adds this nutty richness, while the herbal salad (ulam) keeps things fresh and zingy. Plus, it's ridiculously Instagram-worthy, so your feed wins too. If you're thinking of impressing your friends, or just simply want to treat yourself, you're going to want to try this. Nasi kerabu brings bold colors, balanced flavors, and big vibes to the table. Each bite is like a little party for your taste buds, and honestly, it's impossible not to love. Try it, snap it, and thank us later.

• 1000 gms rice
• 1/2 stalk lemongrass
• Salt
• 4 inch ginger
• 1/2 round cabbage
• 1 cucumber
• 1/2 coconut flesh
• 8 shallots
• Palm sugar
• 5 long beans

• Nasi kerabu, a Malaysian masterpiece that's as Instagrammable as it is delicious, deserves your full attention. This nasi kerabu recipe will have you feeling like a pro in no time, blending vibrant colors and bold flavors into one epic dish. Let's dive in, shall we?
• Start by grabbing those herbs marked with a sneaky little and blitz them in a food processor with a glass of water until they're all smooth and blended like your playlist on a Friday night. Sieve the mix to extract the juices, because we're going for all the essence with none of the pulp drama.
• Next, let's make that iconic blue rice happen.
• Toss blue pea flowers into a blender with 1 cup of water and let them work their magic—set aside the dreamy blue liquid for now.
• Wash the uncooked rice until it's squeaky clean, then mix it up with pandan leaves, the herb juice you just finessed, the blue pea flower juice, kaffir lime leaves, and palm sugar. Stir like your favorite TikTok dance and let the rice cooker do its thing.
• While the rice is getting its glow-up, let's turn our attention to the coconut magic. Heat up a pan on low (think chill vibes) and dry-fry the grated coconut with shallots, ginger, palm sugar, and a pinch of salt. Keep stirring, no slacking here—burnt coconut isn't the vibe. When the mix turns fragrant and golden, pull it off the heat and let it cool like a rockstar after a show.
• Finally, it's assembly time! Combine the Ulam Mix with your aromatic coconut blend for a topping that screams fresh and flavorful. Pile the coconut mix generously over the rice, letting it take center stage, and boom—you've just nailed the recipe of nasi kerabu.
• Serve this beauty with all the confidence of a chef who knows they've made something seriously special. This nasi kerabu recipe is not just a dish; it's a full-on celebration of color, flavor, and a little kitchen finesse.