Nasi Kerabu (Blue Pea Rice)
TM6

Nasi Kerabu (Blue Pea Rice)

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Ingredients

Vegetable salad

  • 250 g cabbage, thickest part of the core removed, cut in wedges that fit through feeder tube
  • 100 g long beans, cut in 15 cm length
  • 3 sprigs fresh coriander, leaves only, finely cut
  • 2 sprigs Thai basil, fresh, leaves only, finely cut
  • 1 stalk laksa leaf, thinly sliced
  • 3 kaffir lime leaves, thinly sliced
  • 2 torch lily (bunga kantan), thinly sliced
  • 1 stalk fresh lemongrass, white part only, thinly sliced

Chilli sauce

  • 10 bird's eye chillies (cili padi)
  • 2 garlic cloves
  • 60 g vinegar
  • 1 tbsp sugar
  • 1 tsp salt

Spicy gravy

  • 3 dried chillies, soaked in hot water to soften
  • 60 g shallots
  • 1 garlic clove
  • 5 g fresh ginger
  • 120 g water
  • 10 g cooking oil
  • 400 g coconut milk
  • 1 dried tamarind piece (asam keping)
  • 2 stalks fresh lemongrass, white part only, smashed
  • 2 tbsp budu (anchovy fish sauce)
  • 2 tsp sugar
  • 1 pinch salt, adjust to taste

Blue pea rice

  • 600 g water
  • 200 g hot water
  • 10 g blue clitoria flowers (bunga telang), fresh or dried, lightly rinsed
  • 400 g Basmati rice, rinsed
  • 3 pandan leaves, tied into knots
  • 1 banana leaf, trimmed and cut in pieces (10 cm x 10 cm) (optional)

Nutrition
per 1 portion
Calories
1572 kJ / 376 kcal
Protein
9 g
Carbohydrates
79 g
Fat
3 g
Saturated Fat
1 g
Fibre
6 g
Sodium
839 mg

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