Nasi Kerabu” literally means assorted vegetable rice or rather “Salad Rice”. Gastronomically speaking, it is rice served with special coconut-based gravy called “tumis” together with local herbs, leaves and vegetables. Apart from that, it is also served with fried fish, “keropok” (fish crackers), salted egg, "solok lada" (fish fillet and coconut-stuffed chillis) and pickled garlic. Of all you know the beautiful flower in the picture is the key to the real aroma and taste of nasi kerabu.
Nasi Kerabu is one of the classic specialties originated from Kelantan, a multicolored state of Thailand border in the northeastern coast of the Malaysian Peninsular with multi-faceted and interesting people as her denizens.
The real taste of “Nasi Kerabu” is not easily found as the recipe is a well-kept secret, closely guarded that being passed down from one generation to another among the Kelantanese people.One of the myriad secrets in preparing "goooood" nasi kerabu is the use of the flower in the picture above as coloring for the rice to be served (although some sellers in the city use artificial equivalents). Beats me on the name of the flower because I only know it called as “Bunga Nasi Kerabu” (“Bunga” is flower). Handful of these flowers need to be grinded and squashed to yield its juice with little water add. The precious extract of it is then mixed with water the time rice is cooked. And voila, it will result with blue-colored rice when it is ready.
Blue-colored rice for Nasi Kerabu is no fun and game as it is always served like that for centuries in this colorful state of Kelantan.
The real taste of “Nasi Kerabu” is not easily found as the recipe is a well-kept secret, closely guarded that being passed down from one generation to another among the Kelantanese people.One of the myriad secrets in preparing "goooood" nasi kerabu is the use of the flower in the picture above as coloring for the rice to be served (although some sellers in the city use artificial equivalents). Beats me on the name of the flower because I only know it called as “Bunga Nasi Kerabu” (“Bunga” is flower). Handful of these flowers need to be grinded and squashed to yield its juice with little water add. The precious extract of it is then mixed with water the time rice is cooked. And voila, it will result with blue-colored rice when it is ready.
Blue-colored rice for Nasi Kerabu is no fun and game as it is always served like that for centuries in this colorful state of Kelantan.
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