Nasi kerabu

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Nasi kerabu
Nasi kerabu.jpg
Nasi kerabu served with various herbs, solok lada, salted egg, fried fish, keropok meat and chicken grilled.
Course Main course, usually for breakfast
Place of origin Malaysia
Region or state Kelantan
Creator Malay cuisine
Serving temperature Room temperature
Main ingredients Rice cooked with clitoria ternatea (butterfly-pea) flowers or turmeric, various herbs, anchovies sauce or budu
Cookbook:Nasi kerabu  Nasi kerabu

Nasi kerabu is a Malay rice dish, a type of nasi ulam, in which blue-coloured rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. The blue color of rice resulting from the petals of Clitoria ternatea (butterfly-pea) flowers (kembang telang) used in cooking it.[1] The rice can also be cooked with plain white rice or rice cooked using turmeric. It is often eaten with solok lada and is also eaten with fried keropok.[2]

Nasi kerabu is very popular in the east coast states of Malaya such as Kelantan and Terengganu, and now can be found throughout Malaysia as well as in southern Thailand where it is known as khāoyam (ข้าวยำ IPA: [kʰâːw jam]).

The dish features in the title of Zan Azlee's book and video Operation Nasi Kerabu: Finding Patani In An Islamic Insurgency.

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This article incorporates information from this version of the equivalent article on the Indonesian Wikipedia.
This article incorporates information from this version of the equivalent article on the Malay Wikipedia.

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