Recipe Description
NASI Kerabu gets its colours from the vibrant blue of the Butterfly Pea flowers. To add on to the flower theme of the dish, why not combine it with a refreshing flower salad?
This recipe was first published in Flavours magazine.
This recipe is best with
Recipe Ingredient
- For Anchovy Sauce:
- 30g anchovy fillets in olive oil
- 1/4cup chicken stock
- 25g lemongrass, sliced
- 15g galangal, sliced
- 15g shallots, sliced
- 3 kaffir lime leaves
- 1tbsp sugar
- 1/2tsp salt
- For Blue Rice:
- 1cup Thai jasmine rice, washed
- 1 1/2cups blue water (boil 1 1/2 cups water with 1 tbsp dried butterfly pea flowers)
- For Salad Mix:
- 2tbsp lotus petals, shredded
- 2tbsp torch ginger flower, shredded
- 2tbsp lemongrass, finely sliced
- 2tbsp shallots, finely sliced
- 2tbsp bean spouts
- 2tbsp young mango, shredded
- 2tbsp long beans, sliced
- 2tbsp cowslip creeper flowers
- 2tbsp fresh butterfly pea flowers
- 2tbsp kaffir lime leaves, shredded
- 2tbsp roasted chilli powder or roasted chilli flakes
- 2tbsp ground roasted coconut
- 2tbsp dried shrimp floss
- 2 limes, sliced
Instructions
- In a saucepan, bring anchovy and chicken stock to boil over medium heat.
- Lower heat and simmer for 5 minutes.
- Add lemongrass, galangal, shallots and kaffir lime leaves.
- Season with sugar and salt. Remove from heat and strain.
- Place the rice along with the blue water into a rice cooker and cook till fluffy.
- In a bowl, combine the salad ingredients, except the lime slices, with the anchovy sauce and rice, mixing well. Serve with lime slice.
To make anchovy sauce:
To cook rice:
To assemble;
