Nasi Kerabu is a Malaysian rice plate known for blue butterfly-pea rice, fresh ulam herbs, crunchy vegetables, and a savory-sweet sauce.
Marinate the chicken while the rice steams, then assemble the plate with generous handfuls of herbs and vegetables for contrast in every bite.
Rinse the rice well and let it rest covered for 10 minutes so the grains stay separate and fluffy.
Serving Suggestions
Serve with cucumber, long beans, bean sprouts, toasted coconut, lime, herbs, and extra chili-lime sauce.
Recipe Notes
The rice and chicken can be prepared ahead; keep the herbs and vegetables chilled and assemble just before serving.
Malaysian Nasi Kerabu with Grilled Chicken
A vibrant Malaysian rice plate with butterfly-pea rice, grilled chicken, herbs, vegetables, and lime.
Ingredients
Equipment
Method
Cook the rice:
- Steep the butterfly-pea flowers in the water for 10 minutes, then strain. Add the blue water, rice, and salt to a rice cooker or saucepan.
- Cook until the rice is tender, then rest covered for 10 minutes. Fluff gently with a fork.
Grill the chicken:
- Whisk the lime juice, gluten-free soy sauce, palm sugar, oil, and chili. Coat the chicken and marinate for 20 minutes.
- Heat a grill pan over medium-high heat. Grill the chicken for 6 to 8 minutes per side, or until cooked through and lightly charred. Rest for 5 minutes, then slice.
Assemble:
- Arrange blue rice, sliced chicken, cucumber, green beans, bean sprouts, and herbs on four plates.
- Scatter over the toasted coconut and serve with lime wedges and any remaining marinade cooked briefly into a sauce.
Nutrition
Notes
- Use food-safe butterfly-pea flowers for the blue rice.
- Keep cut herbs and vegetables cold until plating.
