Entree: Malaysia – Kuala Lumpur – Nasi Kerabu (Blue-hued herbed rice served with fresh ulam, toasted coconut, sambal, and spiced chicken)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 40 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2 1/2 cups (500 g) jasmine rice
- 3 cups (720 ml) water
- 1 cup (240 ml) strong butterfly pea (bunga telang) tea, strained (see note)
- 1 cup (240 ml) coconut milk
- 1 tsp (5 g) salt
- 1 cup (100 g) freshly grated coconut, lightly toasted
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil for frying
- 1 tbsp (15 ml) oil for cooking rice
- 3 cloves garlic, minced
- 2 shallots, peeled
- 1 inch (2.5 cm) piece fresh ginger
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) salt (for chicken marinade)
- 2 hard-boiled eggs, approx. 1.75 oz (50 g) each, peeled and halved
- 1 cup (30 g) mixed ulam (raw herbs) such as shredded daun kesum or Thai basil, bean sprouts, and long beans, thinly sliced
- 1 small cucumber, thinly sliced
- 1 cup (30 g) keropok or prawn crackers
- 2 tbsp (30 g) roasted peanuts, coarsely chopped
- Lime wedges for serving
Sambal Belacan
- 6 red bird’s eye chilies (adjust), chopped
- 2 tbsp (30 g) belacan (shrimp paste), toasted if possible
- 1 tbsp (15 ml) palm sugar or brown sugar
- 1 tbsp (15 ml) lime juice
- 1/4 tsp (1 g) salt
Butterfly Pea Tea (for rice color)
- 1/2 cup (15 g) dried butterfly pea flowers
- 2 cups (480 ml) boiling water

Instructions

1. Make butterfly pea tea: steep dried butterfly pea flowers in 2 cups (480 ml) boiling water for 10 minutes until deeply colored, strain and reserve 1 cup (240 ml) for the rice; discard solids.
2. Rinse the rice under cold water until water runs clear. In a saucepan, heat 1 tbsp (15 ml) oil, add rinsed rice, pour in 1 cup (240 ml) butterfly pea tea, 3 cups (720 ml) water, 1 cup (240 ml) coconut milk, and 1 tsp (5 g) salt. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Let rest covered 10 minutes and then fluff with a fork.
3. While rice cooks, pulverize garlic, shallots, and ginger in a mortar and pestle or food processor into a coarse paste. Mix with ground coriander, cumin, turmeric, and 1 tsp (5 g) salt to form a marinade. Rub onto chicken thighs and refrigerate 30 minutes (or longer).
4. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium-high heat. Fry marinated chicken thighs 5–7 minutes per side until deeply browned and cooked through (internal temp 165°F/74°C). Rest 5 minutes, then shred or chop into serving pieces.
5. Prepare sambal belacan: pound or blend chilies and toasted belacan into a paste, mix in palm sugar, lime juice, and 1/4 tsp (1 g) salt; taste and adjust for balance of heat, salt, and sweet.
6. To serve, pile blue rice onto plates, top with shredded toasted coconut, arrange ulam, cucumber, keropok, halved eggs, chopped peanuts, and spiced chicken. Offer sambal belacan and lime wedges on the side.
Note: If butterfly pea flowers are unavailable, a light natural blue tint can be approximated by omitting the tea, but traditional nasi kerabu is distinguished by the blue color from bunga telang.