Nasi kerabu

Malaysian rice dish from Kelantan

Nasi kerabu
ناسي کرابو

Nasi kerabu served with various herbs, solok lada (fish meat-stuffed chili pepper), salted egg, fried fish, keropok and marinated chicken

Alternative names| Khao yam (ข้าวยำ)
Course| Main course, usually for breakfast
Place of origin| Malaysia and Thailand
Region or state| Kelantan[1] and Pattani
Serving temperature| Room temperature
Main ingredients| Rice cooked with Clitoria ternatea (butterfly-pea) flowers or turmeric, various herbs, coconut sambal (sambal nyor), budu

* Media: Nasi kerabu
ناسي کرابو

Nasi kerabu (Kelantanese: Nasik kabu; Jawi: ناسي کرابو) is a Malaysian rice dish, a type of nasi ulam, in which blue-coloured rice is eaten with dried fish or fried chicken, crackers and other salads. The blue colour of the rice comes from the petals of Clitoria ternatea (butterfly-pea) flowers (bunga telang), which are used as a natural food colouring in cooking it.[2] The rice can also be plain white rice or rice cooked using turmeric. It is often eaten with solok lada (stuffed peppers) and is also eaten with fried keropok.[3]

Nasi kerabu is very popular in the east coast states of Peninsular Malaysia such as Kelantan and Terengganu, and now can be found throughout Malaysia as well as in Pattani.

## Origin and distribution

[edit]

Boiled rice has been a key source of carbohydrates in the diet of the people of Malacca and Malay Archipelago since ancient times, and is an essential component of many local dishes. Most often, a portion of rice boiled in water, coconut milk or a mixture of both, is served with some kind of garnish. In Malaysian cuisine, as in many East Asian cuisines, rice is usually not a side dish, but the basis of the dish. The role of a side dish is performed by more or less significant additions to a serving rice. Accordingly, the names of such dishes usually contain the word "nasi" - "cooked rice" in Malay,[note 1] as well as some qualifier referring to the way the rice is cooked, or referring to its side dish.[4] One of these dishes is nasi kerabu, the name which literally means "rice with salad". Kerabu is one of the traditional types of salads made from vegetables and herbs in Malaysian cuisine.[5]

Southern provinces of Thailand: areas with Malay population highlighted in yellow

In terms of its composition, nasi kerabu is similar to a number of other Malaysian national dish, in particular, nasi ulam, in which a portion of rice is also supplemented with vegetable salad and some other side dishes, and even considered as a kind of the latter.[6] However, the fundamental value of nasi kerabu is the bright colour of rice is achieved through the use of natural food colouring \- flowers of the trifoliate clitoria (Clitoria ternatea), which is native to Southeast Asia.[4][7]

Nasi kerabu is a traditional dish of the northeastern coast of West Malaysia, primarily in the states of Kelantan and Terengganu, from where it spread to the other regions of the country by the beginning of the 21st century, as well as to neighbouring Singapore.[8][9][10] This dish is also very popular in the adjacent regions of southern Thailand, populated mainly by Malays, among whom there are separatist sentiments. Due to the latter circumstance, nasi kerabu is often perceived in this area not only as the most important culinary speciality, but also as one of the informal symbols of ethnic identity and connection with Malaysia. This point is reflected, in particular, in the book of Malaysian journalist, publicist and documentary filmmaker Zan Azlee [ms], Operation Nasi Kerabu: Finding Patani in an Islamic Insurgency. Among the Thai-speaking population of Southern Thailand, nasi kerabu is known by the name khao-yam (Thai: ข้าวยำ).[11][12]

## Preparation and varieties

[edit]

Clitoria ternatea flower close-up

Nasi kerabu consists of several components: boiled rice, vegetable salad and at least one more, and more often several additions. And if dyed rice is an essential part of this dish, then the salad and to an even greater extent, additional ingredients can vary quite widely, which ultimately creates a huge variety of varieties of nasi kerabu.[8]

In water intended for boiling rice, several flowers of Clitoria ternatea, fresh or dried, are soaked for several minutes, as a result of which it acquires a very intense blue colour with a hint of indigo. In addition, a certain set of spices is added to the water, which usually consists of finely chopped stems of lemon grass, leaves of Kaffir lime and a pandan plant, often - syzygium multiflora, ginger, and also palm sugar. Sometimes coconut milk[8][13] is added to the water.

Kerabu is a vegetable salad that is part of the dish, usually a mixture of no more than three or four ingredients: raw, soaked and, less often boiled. Most often, cucumbers, lettuce, cowpea, green beans, water spinach, bok choy, onions or green onions, cabbage, paprika, chili peppers, knotweed, bamboo sprouts or sprouted mungs are used for its preparation. The portion of the vegetable mixture added to the dish is usually no more than half the volume of a serving rice.[6][8]

Nasi kerabu with chicken leg, solok lada [ms], telur masin, keropok and sambal

In addition to the vegetable mixture, some animal product is almost always added to Nasi kerabu: chicken, fish, seafood or meat. This part of the dish can be prepared in various ways: most often it is fried or stewed using some kind of sauces.[6][8][13]

Along with these products, or instead of rice, this dish often uses such Malaysian cuisine specialties such as solok lada \- fried capsicum stuffed with grated flesh of a young coconut \- and telur masin \- duck or much more rarely, a chicken egg, aged in a special brine with spices. Usually, one or two stuffed peppers and half salted egg are served per serving Nasi kerabu: the latter, which has a slightly gelatinous consistency, is often placed on a plate right in the shell. In addition, rice and other components of the dish are often sprinkled with keropok.[6][8]

## Serving

[edit]

Fast-food portion of nasi kerabu in paper

All components of Nasi kerabu are laid out on one flat plate. A pile of rice is usually the central part of the "composition", but may also be located on the edge of the plate. Lettuce and other additives are laid out to the next rice, or in whole or in part - on top of it. This dish, like many other traditional Malaysian dishes, is often served with sambal. Sometimes - in particular, at a festive or restaurant serving - a nasi kerabu dish is decorated with fresh flowers of Clitoria ternatea.[6][8]

Nasi kerabu is served hot or at room temperature. In West Malaysia, this dish is very popular in both home and street cuisine: it is prepared both in modern style restaurants and in many traditional taverns. A fast food, "portable" version of this dish can be purchased at markets or street vendors, which can be eaten on the go or taken as a food supply: a small portion of blue rice with a usually rather modest side dish is wrapped in paper or newspaper.[10][9][14]

## See also

[edit]

* List of Malay dishes
* Nasi ulam
* Nasi dagang
* Nasi lemak

## Notes

[edit]

1. ^ Uncooked rice grains and the rice plant are referred to with other names in the Malay language.

## References

[edit]

1. ^ "Nasi Kerabu" (in Malay). Pemetaan Budaya JKKN at Wayback Machine. 2021. Archived from the original on 12 July 2021. Retrieved 12 July 2021.
2. ^ Kuala Lumpur, Melaka & Penang, By Joe Bindloss, Celeste Brash
3. ^ Dewan Bahasa dan Pustaka
4. ^ a b Pogadaev 2012, p. 434.
5. ^ Dorofeeva, Kukushkina & Pogadaev 2013, p. 235.
6. ^ a b c d e Ismail Ahmad 2019, p. 14.
7. ^ Georgianna K. Oguis; Edward K. Gilding; Mark A. Jackson; David J. Craik (28 May 2019). "Butterfly Pea (Clitoria ternatea), a Cyclotide-Bearing Plant With Applications in Agriculture and Medicine". Frontiers in Plant Science. 10. St Lucia, QLD, Australia: Institute for Molecular Bioscience, The University of Queensland: 645. doi:10.3389/fpls.2019.00645. PMC 6546959. PMID 31191573.
8. ^ a b c d e f g Saw 2014, pp. 175–179.
9. ^ a b Ahmad Fairuz Othman (22 December 2020). "AirAsia Group wants to expand food delivery arm". New Straits Times. Retrieved 14 January 2021.
10. ^ a b Lee Khang Yi (13 January 2021). "MCO food delivery: Help single mothers by ordering delicious Malay food from Bangsar's Dapur Rakyat by Yayasan Wanita Malaysia". Malay Mail. Retrieved 14 January 2021.
11. ^ Azlee 2011, p. 28.
12. ^ Dorairajoo Saroja (31 March 2006). "Khao yam Violence: A Survey of Some of the Factors Contributing to the Violence in Southern Thailand" (PDF). Asian Cultural Studies Journal. Retrieved 14 January 2021.
13. ^ a b Abu Khairi 2004, p. 12.
14. ^ Siti Rohana Idris (26 May 2020). "Tak sempat jual nasi kerabu, kedai musnah terbakar". Berita Harian. Retrieved 16 May 2022.

## Bibliography

[edit]

* Pogadaev VA, ed. (2012). Malay world (Brunei, Indonesia, Malaysia, Singapore). Linguistic and Cultural Dictionary. Vol. M. Eastern book. ISBN 978-5-7873-0658-3.
* Dorofeeva TV, Kukushkina ES, Pogadaev VA (2013). Large Malay-Russian Dictionary. Vol. M.
* Azlee, Zan (2011). Operation Nasi Kerabu: Finding Patani in a Reward. Petaling Jaya, Selangor Darul Ehsan: ZI Publications. ISBN 9789675266195.
* Ismail Ahmad (2019). Halal Home Cooking: Recipes from Malaysia 's Kampungs. Singapore: Marshall Cavendish International Asia. ISBN 9789814868716.
* Saw, Betty (2014). Best of Malaysian Cooking. Singapore: Marshall Cavendish International Asia. ISBN 9789814561983.
* Abu Khairi (2004). Santapan Malaysia terkini. Shah Alam: Cerdik Publications Sdn Bhd. ISBN 9789834129613.

## External links

[edit]

* Nasi kerabu recipe
* Nasi kerabu recipe

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Common dishes|

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|

Chinese|

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East Malaysian
(Sabah and Sarawak)|

* Ambuyat
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Peranakan|

* Acar
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Eurasian|

* Shepherd's pie
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Snacks|

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|

Keropok, crackers|

* Amplang
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Kuih|

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| Non-alcoholic|

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|

Alcoholic|

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Condiments|

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* Category: Malaysian cuisine
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Thai cuisine

Individual dishes|

* American fried rice
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Shared dishes|

* Green curry
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Isan dishes|

* Bamboo shoot salad
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Northern Thai dishes|

* Kaeng khae
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Southern Thai dishes|

* Kaeng phrik kraduk mu
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* Khao yam
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* Nasi lemak

Snacks|

* Cho muang
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Desserts|

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Miscellaneous|

* Budu
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* Padaek
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Beverages|

* Cha chak
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* Nom yen
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* Thai beers
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See also|

* List of Thai dishes
* List of Thai ingredients
* List of Thai restaurants
* Street food of Thailand

* Category: Thai cuisine

* v
* t
* e

Rice dishes

* List of rice dishes
* List of fried rice dishes

North America|

* Arroz poblano
* Arroz a la tumbada
* Arroz con gandules
* Arroz con pollo
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South America|

* Arroz à grega
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* Bandeja paisa
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* Rice and beans

Europe|

* Arroz a la cubana
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* Paella
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* Risotto
* Riz Casimir
* Supplì
* Three-in-One

Africa|

* Banga rice
* Concoction rice
* Jollof rice
* Koshary
* Ofada rice
* Thieboudienne

West Asia|

* Bukhari
* Kabsa
* Kateh
* Kushari
* Lâpa
* Mandi
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* Mujaddara
* Orez Shu'it
* Pilaf
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* Saleeg
* Sütlaç
* Tahdig
* Tahri
* Zerde

Central Asia|

* Plov
* Osh

South Asia|

* Baji
* Biryani
* Bisi Bele Bath
* Bora saul
* Chaaler Payesh
* Chitranna
* Chirha
* Chungapura Pitha
* Coconut rice
* Curd rice
* Congee
* Dosa
* Daal Bhaat
* Diyabath
* Galho
* Idiyappam
* Idli
* Jaa
* Jeera rice
* Jhalmuri
* Kabuli pulaw
* Khichdi
* Kori rotti
* Payesh/Payasam
* Murhi
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* Kaha bath
* Nasi goreng
* Neer dosa
* Paniyaram
* Pakistani rice dishes
* Panta bhat
* Pulao
* Pittu
* Poha
* Pongal
* Pulihora
* Puliyogare
* Rice and curry
* Sevai
* Soft Khichuri
* Zafran Bhaat

East Asia|

| China|

* Boluo fan
* Baked pork chop rice
* Claypot chicken rice
* Erkuai
* Fried rice
* Gaifan
* Guoba
* Hokkien fried rice
* Migan
* Mixian
* Minced pork rice
* Rice noodle roll
* Siu mei rice
* Sticky rice
* Yangzhou fried rice
* Zongzi

|

Japan|

* Agemochi
* Botamochi
* Chahan
* Chazuke
* Chūkadon
* Donburi
* Doria
* Gyūdon
* Hayashi rice
* Hitsumabushi
* Ichijū-sansai
* Ikameshi
* Japanese curry
* Kamameshi
* Kankoro
* Karukan
* Katemeshi
* Katsudon
* Keihan rice
* Kiritanpo
* Mochi
* Moffle
* Okayu
* Omurice
* Onigiri
* Oyakodon
* Rice burger
* Senbei
* Sushi
* Taco rice
* Takikomi gohan
* Tamago kake gohan
* Tekkadon
* Uirō
* Unadon
* Yakimochi
* Zosui

Korea|

* Bap
* Bibimbap
* Bokkeum-bap
* Garae-tteok
* Gimbap
* Gyeongdan
* Heotjesatbap
* Hobak-juk
* Hoe-deopbap
* Injeolmi
* Jatjuk
* Jeonbok-juk
* Kimchi bokkeumbap
* Kongbap
* Nurungji
* Ogok-bap
* Sundae
* Tarak-juk
* Tteok
* Yaksik

Taiwan|

* Bí-hún
* Bí-pang
* Bí-tâi-ba̍k
* Chiayi turkey rice
* Chicken wing rice roll
* Donfan
* Fried rice
* Glutinous rice
* Tangyuan
* Khong bah png
* Kuih
* Lo bah png
* Milkfish congee
* Misua
* Mochi
* Sticky rice
* Ti hoeh koe
* Tube rice pudding
* Wa Gui [zh]
* Zongzi

Southeast Asia|

| Brunei,
Malaysia
and
Singapore|

* Angku
* Apam
* Bakcang
* Banana leaf rice
* Bubur ayam
* Burasa
* Chwee kueh
* Claypot chicken rice
* Dodol
* Duck rice
* Economy rice
* Hainanese chicken rice
* Hainanese curry rice
* Kelupis
* Ketupat
* Lamban
* Lemang
* Pulut panggang
* Lontong
* Moci
* Nasi ambeng
* Nasi beriani
* Nasi campur
* Nasi dagang
* Nasi goreng
* Nasi goreng pattaya
* Nasi kandar
* Nasi kari
* Nasi katok
* Nasi kebuli
* Nasi kerabu
* Nasi lemak
* Nasi lemuni
* Nasi minyak
* Nasi paprik
* Nasi ulam
* Nagasari
* Onde-onde
* Penyaram
* Satti Sorru
* Tapai
* Wajik

|

Indonesia|

* Arem-arem
* Bakcang
* Bubur ayam
* Bugis
* Burasa
* Burgo
* Dodol
* Ketupat
* Klepon
* Ku
* Laklak
* Lemang
* Lemper
* Lepet
* Lontong
* Lontong balap
* Lontong cap go meh
* Lontong dekem
* Lontong sayur
* Lupis
* Madumongso
* Moci
* Nasi ambeng
* Nasi bakar
* Nasi beriani
* Nasi bogana
* Nasi campur
* Nasi goreng
* Nasi goreng jawa
* Nasi goreng pattaya
* Nasi gurih
* Nasi jamblang
* Nasi jinggo
* Nasi kapau
* Nasi kari
* Nasi kebuli
* Nasi kucing
* Nasi kuning
* Nasi lemak
* Nasi lengko
* Nasi liwet
* Nasi mandi
* Nasi megono
* Nasi minyak
* Nasi padang
* Nasi pecel
* Nasi tempong
* Nasi tim
* Nasi timbel
* Nasi tutug oncom
* Nasi uduk
* Nasi ulam
* Nagasari
* Onde-onde
* Pinyaram
* Pulot tartal
* Putu
* Putu mangkok
* Putu mayang
* Rijsttafel
* Serabi
* Tapai
* Tinutuan
* Tumpeng
* Wajik

Philippines|

* Aligue fried rice
* Ampaw
* Arroz a la cubana
* Arroz a la valenciana
* Arroz caldo
* Bagoong fried rice
* Balao-balao
* Baye baye
* Bibingka
* Biko
* Binakle
* Binalot
* Binignit
* Bringhe
* Buro (Tapay)
* Burong isda
* Champorado
* Dodol
* Espasol
* Ginataang mais
* Ginataang munggo
* Goto
* Java rice
* Junay
* Kalamay
* Kiampong
* Kiping
* Kuning
* Kutsinta
* Lugaw
* Mache
* Masi
* Moche
* Morisqueta tostada
* Moron
* Nasing biringyi
* Oko-oko
* Okoy
* Paelya
* Palitaw
* Pancit bihon
* Pancit choca
* Pancit Malabon
* Pancit palabok
* Panyalam
* Pastil
* Pichi-pichi
* Pilipit
* Pinipig
* Pusô
* Putli mandi
* Puto
* Bumbong
* Calasiao
* Puto seco
* Salukara
* Sapin-sapin
* Sayongsong
* Shakoy
* Silog
* Sinangág (Garlic fried rice)
* Sinigapuna
* Suman
* Tinapayan
* Tupig

Myanmar
(Burma)|

* Burmese fried rice
* Buttered rice
* Coconut rice
* Htamanè
* Hsi htamin
* No htamin
* Thingyan rice

Thailand|

* American fried rice
* Khao chae
* Khao kaeng
* Khao kha mu
* Khao mu daeng
* Khao lam
* Thai fried rice

Vietnam|

* Bánh bèo
* Bun cha
* Bún riêu
* Bún bò Huế
* Bún thịt nướng
* Cơm hến
* Cơm tấm
* Cơm nắm
* Cơm rượu
* Gỏi cuốn
* Pho
* Rice noodles
* Xôi

Other|

* Brown rice
* Coconut rice
* Congee
* Instant rice
* Parboiled rice
* Puffed rice cakes
* Puffed rice
* Rice pudding
* Rice vermicelli
* White rice
* Yellow rice

* Category
* WikiProject Food and drink

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