Nasi kerabu is a vibrant Malaysian rice dish known for its striking blue rice and colorful assortment of herbs, vegetables and sauces. The rice is traditionally tinted with butterfly pea flower and served with a variety of toppings arranged around the plate.
This version of nasi kerabu keeps the classic elements while staying practical for a home kitchen. The rice is fragrant and lightly seasoned, while fresh herbs, vegetables and sambal bring brightness, heat and texture to the dish.
It pairs well with grilled fish or chicken and is often served as a complete meal.
Table of Contents
Dish Overview
Nasi kerabu is a herb-forward rice dish from the east coast of Malaysia, especially Kelantan and Terengganu. The rice is typically colored blue with butterfly pea flower and served with fresh herbs, vegetables, sambal and a protein such as grilled fish.
The dish is assembled rather than cooked as a single pot meal. Each component contributes a different texture and flavor.
Nasi Kerabu Takeaways
Cooking method: Steamed rice with assembled toppings
Key flavor elements: Fresh herbs, sambal chili paste, toasted coconut, aromatic rice
Typical serving style: Rice served with herbs, vegetables, sambal and grilled fish or chicken
About Malaysian Cuisine
This dish is part of Malaysia’s diverse culinary tradition, which blends Malay, Chinese, Indian and Peranakan influences. If you’re exploring Malaysian cooking, see the full guide to traditional dishes here: Malaysian Recipes: Traditional Regional Dishes Explained.
What This Dish Is
Nasi kerabu is a traditional Malay rice dish most closely associated with the east coast state of Kelantan. The rice is colored blue with butterfly pea flower and served with a variety of raw herbs, vegetables and sauces.
The dish is sometimes referred to as a Kelantanese herb rice platter because of the large amount of fresh herbs that accompany it.
What It Tastes Like
Nasi kerabu is fresh, herbal and slightly spicy depending on the sambal used. The rice itself is fragrant and mild, allowing the herbs, vegetables and sauces to create contrast in each bite.
People who enjoy herb-heavy Southeast Asian dishes or rice meals with multiple toppings tend to appreciate the balance of flavors in nasi kerabu.
Key Ingredients
Butterfly pea flower: Used to naturally tint the rice blue and add a subtle floral note.
Jasmine rice: The base of the dish, steamed until light and fluffy.
Fresh herbs: Herbs such as mint, Thai basil and daun kesum give the dish its distinctive aroma.
Sambal: A chili paste that adds heat and depth.
Toasted coconut (kerisik): Finely toasted coconut that adds nuttiness and texture.
Ingredient Spotlight: Butterfly Pea Flower
Butterfly pea flower is widely used in Southeast Asia as a natural food coloring. When steeped in water it releases a deep blue color that gives nasi kerabu its signature appearance.
Tips for Best Results
Steep the butterfly pea flowers properly: Allow the flowers to steep long enough to create a strong blue infusion before cooking the rice.
Use plenty of fresh herbs: The dish relies heavily on herbs for flavor and aroma.
Toast the coconut evenly: Lightly toast until golden to avoid bitterness.
Serve immediately after assembling: The herbs stay crisp and fresh when served right away.
Variations and Substitutions
If you can’t find butterfly pea flowers: The rice can be cooked plain while still serving the traditional toppings.
If you want it less spicy: Use a mild sambal or reduce the amount served.
If you want a different protein: Grilled chicken, fried fish or salted egg are common additions.
Make Ahead and Storage
Make Ahead: The rice and sambal can be prepared several hours ahead.
Fridge: Store cooked rice in an airtight container for up to 2 days.
Freezer: Rice can be frozen for up to 1 month, though herbs should always be fresh.
Reheat: Reheat the rice gently in a steamer or microwave.
What to Serve with It
Nasi kerabu is usually served with grilled fish, fried chicken or salted egg along with sambal and fresh herbs. It often appears as a complete meal rather than a side dish. Other Malaysian dishes such as sambal belacan or kari kapitan can also accompany it.
Traditional Kelantan nasi kerabu is often served with budu, a fermented anchovy sauce that adds a salty, savory note to the rice and herbs.
Nasi Kerabu vs Nasi Ulam
Nasi kerabu and nasi ulam both feature rice mixed or served with herbs. Nasi kerabu is known for its blue rice and assembled toppings, while nasi ulam typically mixes chopped herbs directly into the rice.
Nasi Kerabu FAQs
What makes nasi kerabu blue?
The rice is colored using butterfly pea flower, which releases a natural blue pigment when steeped in water.
Is nasi kerabu always served with fish?
No. While grilled fish is common, the dish can also be served with chicken, salted egg or even vegetarian toppings.
More Malaysian Recipes
Explore more traditional dishes in the Malaysian recipe collection.
• Otak-otak
• Kolo mee
• Babi pongteh
Nasi Kerabu
Ingredients
- 2 cups (400g) jasmine rice
- 2 cups (480ml) butterfly pea flower tea
- 1 cup shredded cabbage
- 1 cup bean sprouts
- ½ cup sliced cucumber
- ½ cup fresh herbs such as mint and Thai basil
- grilled fish or chicken, to serve
- 4 dried red chilies
- 2 cloves garlic
- 2 shallots
- 1 teaspoon belacan
- 1 tablespoon lime juice
- toasted coconut
- sliced chilies
Method
- Rinse the rice and cook it using the butterfly pea flower tea instead of plain water.
- Blend the dried chilies, garlic, shallots and belacan until smooth.
- Stir in the lime juice.
- Slice the vegetables and herbs thinly so they mix easily with the rice.
- Serve the blue rice on a plate and arrange the vegetables, herbs and sambal around it.
History of Nasi Kerabu
Origins
Nasi kerabu originates from the Kelantan region of Malaysia, where herb-rich dishes are a central part of the local cuisine.
Cultural Development
The dish evolved as a way to showcase the abundance of fresh herbs grown in the region. Over time it became known for its distinctive and eye-catching blue rice!
Modern Versions
Today nasi kerabu is served throughout Malaysia with a wide range of toppings including grilled seafood, fried chicken and salted egg.
Traditional Kelantan nasi kerabu often includes budu, a fermented anchovy sauce, along with toasted coconut and fresh herbs rather than relying heavily on sambal. Sambal is often served with it because a chili element is expected and modern Malaysian stalls usually serve it alongside.
Image Credit: Here