Nasi Kerabu (Rice with Fresh Herbs) Recipe

Nasi Kerabu (Rice with Fresh Herbs) Recipes

Ingredients :

1 cup rice

1.5 cups water

2 stalks of lemon grass, smashed

2 cm (3/4 inch) galangal, smashed

2 screwpine leaves

2 fragrant lime leaves

2 tbsp thick coconut milk

1/2 tsp salt


Accompaniments -

2 daun maduk

1 cekur (zedoary) leaf

2 fragrant lime leaves

1 sprig daun kemangi (basil)

1 daun kunyit (turmeric leaf)

1 sprig daun kesum (polygonum)

1 stalk daun renganga

3 daun salam

1 sprig daun selum

1 lemon grass

1 shallot

1 bunga kantan (wild ginger bud)

1 cucumber


Malaysian Nasi Kerabu with Fried Fish

Method :

Wash the rice well and place in the rice cooker or pan together with the water, lemon grass, galangal, screwpine leaf, fragrant lime leaf, coconut milk and salt. Bring to boil and cook, stirring once or twice.

Slice all the accompaniment ingredients very finely and arrange on a large platter. Pile the cooked rice in the centre and allow each dinner to mix through the herbs according to taste. Serve with Coconut Serunding and Ayam Percik.

Helpful hints - Alternative herbs and accompaniments incude raw green beans, any type of basil, pennywort or kottu kala (known in Malaysia as daun pegaga), coriander leaf, nasturtium leaf, mint, watercress, celery leaves, cabbage or lettuce etc. In some Malaysian markets, bundles of mixed herbs are sold under the name ulam, specially for use in this dish.

The wonderfully fragrant herbs normally found in a kitchen garden are combined with rice to make this popular Kelantan dish, traditionally served with Ayam Percik, either coconut or beef Serunding and a chili sambal. (Rice with lots of fresh herbs is known as Nasi Ulam in other northern states of Peninsular Malaysia.) As many of these herbs do not have a common English name and are not available outside Malaysia, suggested substitutes are given above.

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