Nasi kerabu
Rice dyed blue with butterfly pea flowers, eaten with finely shredded herbs, kerisik, fish or chicken, budu and sambal.
What makes it nasi kerabu
- Rice tinted blue with butterfly pea flowers.
- Raw herbs shredded fine: laksa leaf, kaffir lime leaf, torch ginger flower, lemongrass.
- Kerisik and bean sprouts.
- Fish or chicken, and budu.
Where it comes from
A dish of Kelantan and the north-east coast. The blue comes from butterfly pea flowers boiled with the rice; kerabu means a salad of raw herbs and vegetables, and the rice comes heaped with them, sliced as fine as thread.
It's eaten with grilled or fried fish or ayam percik (spiced grilled chicken), salted egg, fish crackers, and budu — Kelantan's fermented anchovy sauce.
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