Nasi kerabu with it’s signature blue rice is made from the petals of bunga telang or blue peas flower.
- 1 kg fragrant rice
- 1 litre water
- 50g bunga telang or blue peas flower (soaked in warm water)
- 1 torch ginger leaf*
- 5 pcs daun kesum*
- 2 pcs cekur leaves*
- 2 pcs daun kentut*
- 2 pcs daun kudu*
- 1/2 stalk lemongrass*
- 2 pandan leaves
- 2 tbsp palm sugar
- Garnishing ulam mix:
- 2 torch ginger buds, finely sliced
- 1 stalks daun kesum, finely sliced
- 2 cekur leaves, finely sliced
- 2 daun kentut, finely sliced
- 2 daun kudu, finely sliced
- 2 stalks lemon grass, finely sliced
- 3 kaffir lime leaves, finely sliced
- 1 cucumber, pared and julienned
- 1 onion, finely sliced
- 5 long beans, finely sliced
- 1/2 round cabbage
- Fried grated coconut:
- 1/2 coconut flesh, finely grated
- 8 shallots, finely sliced
- 2cm ginger, finely chopped
- Palm sugar and salt to taste
- Slice ulam leaves* and blend finely with 1 glass of water to extract the juice and sieve.
- Blend the blue peas flower with 1 cup of water and strain.
- Wash rice. Add ulam juice, blue peas flower juice, pieces of pandan leaves, kaffir lime leaves, and 1/2 a block of palm sugar to the rie. Cook in a rice cooker.
- Fry the grated coconut with shallots, ginger, palm sugar and salt over a low fire. When the mixture turns fragrant, lightly flatten the grated coconut with the back of your spatula. Put it aside.
- Mix all the ulam with grated coconut. Put on top of rice before serving.