Nasi Kerabu with Spicy Herbaceous Sambal

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon butterfly pea flowers 1 tablespoon butterfly pea flowers
• 2 pandan leaves, tied into a knot 2 pandan leaves, tied into a knot
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 1 cup (150g) shredded cabbage 1 cup (150g) shredded cabbage
• 1 cup (150g) cucumber, julienned 1 cup (150g) cucumber, julienned
• 1 cup (150g) long beans, blanched and sliced 1 cup (150g) long beans, blanched and sliced
• 1 cup (150g) Thai basil leaves 1 cup (150g) Thai basil leaves
• 1 cup (150g) mint leaves 1 cup (150g) mint leaves
• 1 cup (150g) coriander leaves 1 cup (150g) coriander leaves
• 2 red chilies, sliced 2 red chilies, sliced
• 2 shallots, sliced 2 shallots, sliced
• 2 cloves garlic 2 cloves garlic
• 1 tablespoon shrimp paste 1 tablespoon shrimp paste
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon sugar 1 teaspoon sugar

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Rinse the jasmine rice until the water runs clear. Drain well.
2. 2.
   In a pot, combine the rice, water, coconut milk, butterfly pea flowers, pandan leaves, lemongrass, and salt. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until cooked and fluffy.
4. 4.
   While the rice is cooking, prepare the sambal. In a blender, combine the red chilies, shallots, garlic, shrimp paste, tamarind paste, fish sauce, vegetable oil, and sugar. Blend until smooth.
5. 5.
   Heat a pan over medium heat and add the sambal paste. Cook for 5-7 minutes, stirring occasionally, until the oil separates from the paste.
6. 6.
   In a large serving platter, arrange the cooked rice, bean sprouts, shredded cabbage, cucumber, long beans, Thai basil leaves, mint leaves, and coriander leaves.
7. 7.
   Serve the Nasi Kerabu with the spicy sambal on the side.

Treat your ingredients with care...

• Butterfly pea flowers — Soak the flowers in warm water for 10 minutes before using to extract the vibrant blue color.
• Shrimp paste — If you prefer a milder flavor, you can reduce the amount of shrimp paste or omit it entirely for a vegetarian version.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• To enhance the aroma of the rice, you can add a pandan leaf to the water when rinsing the rice.
• For a more vibrant blue color, you can add a few drops of butterfly pea flower extract to the cooked rice.
• Customize the toppings according to your preference by adding grilled chicken, fried fish, or boiled eggs.
• If you prefer a spicier sambal, you can add more red chilies or a dash of chili powder.
• Leftover Nasi Kerabu can be stored in the refrigerator for up to 2 days. Reheat gently in the microwave or steam before serving.

Serving advice

Serve the Nasi Kerabu on a large platter, allowing guests to mix the rice and toppings together. Encourage them to drizzle the spicy sambal over the dish for an extra kick of flavor.

Presentation advice

To make the dish visually appealing, arrange the vibrant blue rice in the center of the platter and surround it with the colorful assortment of herbs, vegetables, and toppings. Garnish with a sprinkle of fried shallots for added crunch and aroma.