1. Ingredients for Cooking the Rice

• Rice – the main staple.

• Butterfly pea flower water – obtained by steeping the petals of the butterfly pea flower (Clitoria ternatea) to produce the natural blue color.

• Pandan leaves – added for fragrance.

• A stalk of lemongrass (optional) – lightly bruised and placed in the pot while cooking the rice to enhance aroma.

2. Ingredients for Toasted Grated Coconut

• Grated coconut – dry-toasted until golden brown.

• Shallots – finely pounded.

• Garlic – finely pounded.

• Dried chilies – finely pounded.

• Salt, to taste – used for seasoning.

3. Ingredients for Fresh Herbs and Vegetables (Ulam)

• Cucumber – finely sliced.

• Long beans – thinly sliced.

• Bean sprouts – briefly blanched or served fresh.

• Polygonum leaves – thinly sliced.

• Sand ginger leaves – lightly bruised or thinly sliced.

• Cabbage – finely shredded.

• Young lemongrass stalks – finely sliced.

4. Accompanying Side Dishes

• Grilled fish – typically mackerel or sardines, flaked into small pieces.

• Grilled meat or chicken – served as an optional protein.

• Salted boiled egg – to complement the dish and provide protein.

• Budu (fermented anchovy sauce) – as the main dipping sauce.

• Fish crackers – deep-fried until crispy, served on the side.

• Stuffed green chili – green chilies filled with a mixture of grated coconut and fish, regarded as one of the signature accompaniments.

Step 1: Preparing the Blue Rice

• Rinse the butterfly pea flowers (fresh or dried), then soak them in hot water for 10–15 minutes until the water turns a deep blue. Strain and set aside the extract.

• Meanwhile, wash the rice until the water runs clear to prevent excess starch.

• Cook the rice as usual using a rice cooker or steamer, replacing part or all of the water with the butterfly pea flower extract.

• Add pandan leaves and lightly bruised lemongrass for fragrance. A pinch of salt may also be added according to taste.

• Once cooked, fluff the rice with a fork or spatula so the grains remain separate. Cover the pot and keep the rice warm until serving.

Step 2: Preparing the Toasted Coconut

• While the rice is cooking, grate coconut that is neither too young nor too mature, using only the white flesh.

• Place the grated coconut in a dry pan without oil and toast over medium heat until golden brown and aromatic, stirring constantly to avoid burning.

• Pound or blend shallots, garlic, and boiled dried chilies (optional) until fine.

• Mix the pounded/blended ingredients into the warm toasted coconut and stir well.

• Season with salt to taste (and optionally a little sugar for balance). Mix until evenly combined.

• Transfer to a container and let cool. Store in a dry place until ready to use.

Step 3: Preparing the Vegetables and Fresh Herbs (Ulam)

• Wash and drain all vegetables and herbs such as cucumber, long beans, bean sprouts, polygonum leaves, sand ginger leaves, cabbage, and young lemongrass. Ensure they are dry to prevent excess moisture in the dish.

• Slice the cucumber, long beans, cabbage, and lemongrass thinly; shred the aromatic leaves finely to release their fragrance.

• For bean sprouts, blanch quickly for 10–20 seconds and immediately cool in cold water to retain crispness, or serve raw if very fresh.

• Keep each vegetable in separate containers for easy portioning during plating.

Step 4: Preparing Proteins and Accompaniments

• Grilled Fish

• Clean the mackerel or sardine. Rub lightly with salt (and a squeeze of lime, if desired). Marinate briefly for about 10 minutes.

• Grill over a hot griddle or pan until cooked through and slightly charred. Set aside to cool in a clean, covered container.

• Once cool or lukewarm, remove the flesh from the bones and flake finely to be sprinkled over the rice.

• Grilled Chicken or Beef

• Clean the meat, trim excess fat, and cut into medium pieces for easier grilling or frying.

• Season with salt and ground black pepper. Optional ingredients such as turmeric, blended lemongrass, or a touch of honey may be added for richer flavor.

• Marinate for at least 30 minutes (longer if possible for deeper taste).

• Heat a grill or, if frying, prepare oil.

• Grill or fry the meat until evenly cooked, turning occasionally to avoid burning.

• Allow to cool slightly, then slice thinly before serving with the Nasi Kerabu.

• Salted Eggs

• Wash 3 to 5 salted eggs thoroughly.

• Boil for 7–9 minutes over medium heat.

• Once fully cooked, cool briefly before peeling, or simply cut the eggs in half for serving.

• Budu (fermented anchovy sauce) 

• Mix budu (fermented anchovy sauce) with sliced bird’s eye chilies and shallots. Add lime juice (calamansi or key lime) and a little sugar if necessary.

• Stir well and adjust the balance of salty, sour, and spicy flavors.

• Optional Side Dishes

• Keropok: Fry fish crackers or keropok lekor until crispy, then drain excess oil.

• Stuffed Green Chilies: Green chilies stuffed with a mixture of grated coconut and fish, served as a special accompaniment.

Step 5: Serving and Eating

• Place a mound of blue rice onto a plate (you may use a bowl mold to create a neat dome shape).

• Sprinkle the toasted coconut generously over the rice.

• Arrange the fresh herbs and vegetables on the side.

• Add the flaked grilled fish or sliced grilled chicken/beef.

• Spoon budu at the side, and add half a salted egg and a few pieces of keropok.

• The Nasi Kerabu is now ready to be enjoyed.