In the Kitchen

Nasi Kerabu

Nasi Kerabu


About 1 hour


Less than half hour


10 servings


    • 1 kg fragrant rice
    • 1 litre water
    • 50g bunga telang or blue peas flower (soaked in warm water)
    • 1 torch ginger leaf*
    • 5 pcs daun kesum*
    • 2 pcs cekur leaves*
    • 2 pcs daun kentut*
    • 2 pcs daun kudu*
    • 1/2 stalk lemongrass*
    • 2 pandan leaves
    • 2 tbsp palm sugar

    Garnishing ulam mix

    • 2 torch ginger buds, finely sliced
    • 1 stalks daun kesum, finely sliced
    • 2 cekur leaves, finely sliced
    • 2 daun kentut, finely sliced
    • 2 daun kudu, finely sliced
    • 2 stalks lemon grass, finely sliced
    • 3 kaffir lime leaves, finely sliced
    • 1 cucumber, pared and julienned
    • 1 onion, finely sliced
    • 5 long beans, finely sliced
    • 1/2 round cabbage

    Fried grated coconut

    • 1/2 coconut flesh, finely grated
    • 8 shallots, finely sliced
    • 2cm ginger, finely chopped
    • Palm sugar and salt to taste


    Slice ulam leaves* and blend finely with 1 glass of water to extract the juice and sieve.

    Blend the blue peas flower with 1 cup of water and strain.

    Wash rice. Add ulam juice, blue peas flower juice, pieces of pandan leaves, kaffir lime leaves, and 1/2 a block of palm sugar to the rie. Cook in a rice cooker.

    Fry the grated coconut with shallots, ginger, palm sugar and salt over a low fire. When the mixture turns fragrant, lightly flatten the grated coconut with the back of your spatula. Put it aside.

    Mix all the ulam with grated coconut. Put on top of rice before serving.

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