Nasi Kerabu is a unique and visually stunning Malaysian dish that features blue-colored rice, which is naturally dyed using butterfly pea flowers. This dish is often served with a variety of fresh herbs, vegetables, and traditional accompaniments, making it a feast for both the eyes and the palate.

The origins of Nasi Kerabu can be traced back to the northeastern states of Malaysia, particularly Kelantan and Terengganu. It is a traditional dish that has been enjoyed for generations, often prepared for special occasions and festive celebrations.

To make Nasi Kerabu, start by preparing the blue rice. Soak butterfly pea flowers in hot water to extract the vibrant blue color, then use this water to cook the rice. While the rice is cooking, prepare the accompaniments, which typically include a mix of fresh herbs such as mint, basil, and cilantro, as well as vegetables like cucumber, long beans, and bean sprouts. Additionally, Nasi Kerabu is often served with salted fish, fried chicken, or grilled fish, along with a spicy sambal sauce for added flavor.

There are many ways to customize Nasi Kerabu. You can experiment with different herbs and vegetables based on your preferences and what is available. Some variations of the dish also include additional toppings such as grated coconut, dried shrimp, or crispy fried shallots for extra texture and flavor.

In Malaysia, Nasi Kerabu is typically enjoyed as a complete meal, often served with a side of budu, a fermented fish sauce that adds a salty and umami kick to the dish. It is a popular choice for lunch or dinner and is often enjoyed with family and friends.

While Nasi Kerabu is a delicious and nutritious dish, it is important to be mindful of the accompaniments and portion sizes. The rice itself is low in calories and packed with antioxidants from the butterfly pea flowers. However, some of the traditional accompaniments, such as fried chicken or salted fish, can be high in fat and sodium. To make a healthier version, opt for grilled or steamed proteins and load up on the fresh herbs and vegetables. Additionally, be mindful of the amount of sambal sauce used, as it can be quite spicy and high in sodium.