How to Make Vegetarian Nasi Kerabu
How to Make Vegetarian Nasi Kerabu
A vibrant blue‑rice Malaysian classic coloured with butterfly pea flowers, served with fresh herbs, crunchy veg, grated coconut, sambal, and plant‑based protein.
Key Takeaways
- Blue rice: Butterfly pea infusion gives the iconic hue.
- Herb lift: Pandan, turmeric leaf, Thai basil for aroma.
- Contrast: Cool veg + toasted coconut + sambal heat.
Ingredients
- 2 cups white rice, rinsed
- 15–20 butterfly pea flowers (or 1–2 tsp dried)
- 2 pandan leaves, knotted
- 1 turmeric leaf, finely sliced (optional)
- Herbs: Thai basil or daun kesum, finely sliced
- 150 g bean sprouts, rinsed
- 1 cucumber, thinly sliced
- 2 cups lettuce, finely shredded
- 1 cup grated coconut (lightly toasted)
- Sambal to serve
- Plant‑based protein: grilled tofu or spiced chickpeas
- Salt & sugar to balance, lime wedges
Equipment
- Rice cooker or pot, small pan for toasting coconut
Instructions
- Make blue water: Steep butterfly pea flowers in hot water 5–10 mins until deep blue; strain.
- Cook rice: Use blue water to cook rice with pandan; season lightly with salt. Fluff and cool slightly.
- Herb mix: Finely slice turmeric leaf and herbs; gently fold into warm rice (or sprinkle when plating for a fresher pop).
- Prep accompaniments: Slice cucumber, shred lettuce, rinse sprouts; toast grated coconut till fragrant.
- Protein: Grill tofu or roast spiced chickpeas until crisp.
- Assemble: Plate blue rice at centre; arrange veg, coconut, and protein around. Add sambal and lime wedges.
Tips
- Adjust colour by steep time/flower count; purple hue with a squeeze of lime is normal.
- Keep textures distinct—assemble just before serving.
- For vegan sambal, ensure no shrimp paste; use mushroom powder for umami.
Nasi Kerabu (Vegetarian) FAQs
Can I use blue rice extract or powder?
Yes—dilute per instructions; butterfly pea flowers give the most natural result.
What proteins work best?
Grilled tofu, tempeh, or crispy chickpeas keep the dish vegetarian while adding bite.
