• Prep Time 60 minutes
  • Cook Time 60 minutes
  • Serving For 10 people
  • Difficulty Normal

Recipe Description

Kelantan has two types of nasi kerabu; hitam (which is actually blue, coloured with butterfly pea flowers) and kuning (stained yellow with turmeric). While the blue nasi kerabu is the most popular, Zainab says that the yellow is the most traditional, served in the Kelantanese palace.

Zainab Ahmad Shiyuti is the co-owner of the Belanga restaurants. This recipe was first published in Flavours magazine.

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Recipe Ingredient

  • For Nasi Kuning:
  • 1kg rice
  • 1 lemongrass, bruised
  • 2 kaffir lime leaves
  • 1tsp turmeric powder
  • 1litre water
  • For Ayam Percik:
  • 11cm young ginger
  • 70g dried chillies
  • 1 red onion
  • 8cloves garlic
  • 1whole chicken, cut into 10 pieces
  • 3tbsp sugar, heaped
  • 1litre coconut milk
  • 60ml water
  • salt and pepper, to taste
  • For Ulam:
  • 100g daun kesom (laksa leaf)
  • 40g duan selom (water celery)
  • 30g daun pegaga (pennywort leaf)
  • 30g cabbage leaves
  • 1 bunga kantan (torch ginger flower)
  • For Budu Sauce:
  • 50ml budu
  • 15g palm sugar
  • 1stalk lemongrass, finely chopped
  • 2 shallots, finely chopped
  • 2cloves garlic, finely chopped
  • 3 kaffir lime leaves, finely sliced
  • 1 dried chilli, finely chopped
  • 1tsp tamarind paste, mixed with 15ml warm water
  • For Sambal Timus:
  • 15g dried chillies
  • 2 bird’s eye chillies,
  • 1 red chilli
  • 1tsp belacan (dried shrimp paste)
  • 1tsp dried shrimp
  • 2stalks lemongrass
  • 4cm ginger
  • 3 kaffir lime leaves
  • 1/4 red onion
  • 2cloves garlic
  • 30ml water
  • 1tsp salt
  • 3tsp sugar
  • 1tbsp oil
  • 50ml coconut milk
  • For serving:
  • 50 keropok ikan (fish crackers)
  • 250g bean sprouts, blanched
  • 5 cucumbers, shredded
  • 3 salted eggs, boiled and quartered
  • 250g kerisik (toasted coconut)


    To cook nasi kuning:
  1. Place all the ingredients into a rice cooker, stir to mix, then cook.
  2. To cook ayam percik:
  3. Place the ginger, chilies, onion and garlic into a blender and blitz to form a paste – add some water if you have to.
  4. Rub this mixture onto the chicken pieces and leave to marinate for at least 1 hour.
  5. Remove chicken pieces – keep the marinade – and place over a grill.
  6. Grill until golden brown, about 20 minutes on each side. Set aside.
  7. Place the leftover marinade in a pot over low heat.
  8. Add sugar, coconut milk and water, and cook until thickened, about 25 minutes.
  9. Season to taste, then place the chicken in the pot and cook for 5 minutes.
  10. Remove from heat and set aside. Place the ayam percik into a bowl and spoon sauce over.
  11. To prepare ulam:
  12. Slice all ingredients finely, then toss together.
  13. To make budu sauce:
  14. Place all ingredients into a bowl and mix.
  15. To make sambal tumis:
  16. Place all ingredients, except coconut milk and oil, into a blender and blitz until smooth.
  17. Place oil in a pan over medium heat, then pour in the blended ingredients and coconut milk.
  18. Sauté until fragrant.
  19. To serve:
  20. Pack the rice into a rectangular container and unmould onto a plate or dulang (tray) lined with a banana leaf.
  21. Serve with sauces, ulam, accompaniments and ayam percik on the side.

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