The east coast state of Kelantan is a charming destination with colorful traditions, interesting pastimes and superb handicrafts. It’s no exception to the Malay cuisine. One of the Malay delicacies being identified as truly Malaysian is Nasi Kerabu. Nasi is a Malay term for rice and kerabu is a salad.
The nasi kerabu is a dish of Kelantanese origin. Its rice is uniquely blue in color, which comes from having been soaked and cooked with the extract of the purplish blue bunga telang or butterfly pea. Therefore, if you have come across rice with purplish color in restaurants, don’t feel worried that artificial color has been used to colorize the dish. It’s all natural ingredients used in the making of this special dish. In fact, the extract of the purplish blue butterfly pea gives the rice a unique fragrance.
Kelantan Nasi Kerabu
The kerabu is a salad of any vegetable or edible leaves such as daun kesum (Vietnamese mint), bean sprout, long beans, cucumber and daun kadok (betel leaf). Occasionally, nasi kerabu is served with salted fish or fried chicken.
The purplish blue bunga telang or butterfly pea
used in the coloring of the Nasi Kerabu.
All in all, the nasi kerabu is a unique delicacy in Malaysia. This is a must-try dish for expats and visitors like you. Even though nasi kerabu is of Kelantan origin, it’s available throughout Malaysia. It can be found in most Malay restaurants and upscale dining places in hotels as well as resorts.
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