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NASI KERABU
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Introduction and history
Nasi Kerabu is one of Malaysia's traditional dishes, originating from the east coast of Peninsular Malaysia, particularly the states of Kelantan and Terengganu. This unique dish features blue-colored rice, naturally dyed with butterfly pea flowers (bunga telang), and is complemented by various herbs, sambal, fish or chicken, and crackers. Below is the origin of Nasi Kerabu:
Origins of Nasi Kerabu
Rooted in East Coast Culture:
Nasi Kerabu is believed to have been created by the Malay communities of Kelantan and Terengganu, who incorporate fresh herbs into their daily diet. This dish reflects the agrarian lifestyle of a community closely connected to nature.
The Name "Kerabu":
The word kerabu refers to a mix of fresh herbs or salad, which is a key feature of this dish. Nasi Kerabu gets its name because the blue rice is served with kerabu or fresh herbs.
Influence of Siamese (Thai) Culture:
The dish also reflects the culinary influence of Thailand, as Kelantan and Terengganu border the country. The sour, spicy, and sweet flavors in this dish are evidence of this influence.
Symbolism of the Blue Color:
The blue color of the rice is associated with the butterfly pea flower, which not only provides the color but is also believed to have health benefits. Historically, the flower was thought to symbolize purity and blessings.
Features Of Nasi Kerabu
Blue Rice: Naturally dyed with butterfly pea flowers.
Fresh Herbs: Includes daun kesum, torch ginger flower, cucumber, and others.
Proteins: Fried fish, grilled chicken, or roasted beef.
Coconut Sambal: Grated coconut cooked with spices.
Tumis or Fish Gravy: Complements the flavor of the dish.
Crackers: Usually fish crackers for added texture.
Nutritious Daily Food
Nasi Kerabu is rich in nutrients due to the use of herbs like daun kesum, ulam raja, and daun pegaga.
It is a good source of natural fiber, vitamins, and minerals.
Tourism Attraction
Nasi Kerabu has become a popular food tourism attraction, drawing both local and international tourists to try this unique dish.
Commercial Product
Nasi Kerabu is also a key commercial product in Kelantan and Terengganu, sold in morning markets, restaurants, and roadside stalls. It contributes significantly to the local economy.
Ingredients for sambal tumis:
10 dried chilies
3 cloves shallots
1 large onion
½ bulb garlic
½ inch ginger
200g thick coconut milk
3 stalks lemongrass – bruised
2 pieces dried tamarind (asam keping)
1½ tbsp sugar
2 tsp fine Himalayan salt
2 tbsp budu (fermented fish sauce)
Cooking oil – generous amount
Ingredients for coconut sambal:
1 grated coconut – dry-roasted on low heat (not browned) & coarsely pounded
7 selayang fish – boiled, deboned, and pounded
5 cloves shallots
Nisan (palm sugar) – finely chopped or granulated sugar
Salt to taste
4 stalks lemongrass
1 tsp black pepper – pounded
Ingredients for stuffed chili (solok lada):
100g grated coconut
3 boiled selayang fish – deboned and coarsely pounded
Green chilies – cut and deseeded
3 cloves shallots
2 cloves garlic
1 tsp pounded black pepper
Salt and sugar to taste
Ingredients for sambal chili:
Red chilies
Green chilies
Large chilies (for less spice)
Salt
Sugar
Vinegar
Ingredients for rice:
4 cups of rice
Water as needed
A handful of butterfly pea flowers – soaked overnight and blended
Lemongrass – bruised
Kaffir lime leaves
Ingredients for herbs:
Mixed herbs (ulam-ulaman)
Cabbage
Bean sprouts
Long beans
Torch ginger flower
Serai kayu leaves
Pucuk selon (young shoots of selon plant)
Other Ingredients:
Fried crackers
Salted eggs
Fried fish
Preparation of sambal tumis:
Blend dried chilies, onions, and ginger into a paste.
Sauté the paste until oil separates. Add 1½ cups of water and coconut milk.
Stir continuously to prevent curdling of the coconut milk.
Add lemongrass and tamarind slices. When boiling, add budu and sugar. Taste before adding salt to prevent over-salting. Cook until oil separates and turn off the heat.
Preparation of coconut sambal:
Pound lemongrass until crushed, then add shallots and pound again. Add salt and sugar to taste.
Add the pounded fish and roasted coconut. Mix well. Cook briefly for longer shelf life.
Preparation of stuffed chili (solok lada):
Blend shallots and add to grated coconut with fish flesh. Mix well and stuff the mixture into the green chilies.
Arrange in a pan, add coconut milk, and cook until the coconut milk reduces.
Preparation of sambal chili:
Blend all the ingredients and serve.
Preparation of rice:
Cook the rice as usual in a rice cooker, adding all the ingredients.
Preparation of herbs:
Thinly slice the herbs and serve.
Reference Source
Bahan Bacaan
Ahmad, R., & Ismail, Z. (2019). "Nasi Kerabu: Simbol Identiti Budaya Kelantan dan Pelancongan Makanan." Jurnal Warisan dan Makanan Tradisional, 10(1), 45-58.
Razali, M. S., & Karim, N. H. (2021). "Pengaruh Makanan Tradisional Terhadap Sosial dan Ekonomi Masyarakat Pantai Timur." Journal of Culinary Heritage, 5(3), 101-113.
Tokoh (jika ada temu bual tokoh)
Location
State JKKN Contact Information
Encik Mohd Zanidizam Md Dila
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Kelantan
Kompleks JKKN Kelantan
Lot 1993, Seksyen 49,Tanjong Chat,
15200, Kota Bharu,
KELANTAN DARUL NAIM
011-31922039
