How to Make Kelantan Nasi Kerabu – Part 1 of 4

It’s taken me nearly four years since my first live video on this herbed rice banquet to finally put pen to paper (keyboard to website, whatevs) and publish the recipes for it. Here’s the highlights video from the original broadcast, streamed from The Grand Hyatt Kuala Lumpur (click on video to watch) >>

I’m vaguely aware of at least a couple of versions of Nasi Kerabu; this one is from Malaysia’s northernmost state of Kelantan. It’s comprised of the following components (not exclusively, I’m sure, but that’s what I’m covering), the recipes for which will be broken up across 4 blog posts –

  • Blue rice
  • Herbs and vegetables
  • Salted egg (telur masin)
  • Fried fish (ikan goreng)
  • Stuffed chillies (solok lada)
  • Spicy meat floss (serunding)
  • Fish crackers (keropok ikan)

If you follow my free cooking classes on my Live Asian Kitchen, you will know I recently did a 2-part Nasi Kerabu broadcast here in Sydney.

The recipes in this series are based around these later videos, and have been tweaked to accommodate our accessibility to Asian ingredients (or lack thereof) here in Australia.

Blue Rice


3 cups jasmine rice
4 ½ cups water
½ tsp Blue Flower Powder (available at


  1. Cook rice as per normal (simmer method; I use the rice cooker function on my Optimum PressureCook), but with blue flower powder mixed in.

Blue Flower Extract sold by

Salad and Accompaniments


2 cups raw beansprouts
3 salted duck eggs
⅔ cup snake beans, sliced
1 cucumber, diced
Asian herbs – eg. Vietnamese mint, coriander, basil – shredded
Bunga kantan – ginger flower bud, sliced thinly
Budu – Kelantanese fish sauce
Chilli sauce (recipe link >>
Desiccated coconut


  1. Hard-boil the salted duck eggs. Allow to cool, then cut in half without peeling the shell.
  2. Toss together the snake beans, cucumber, ginger flower bud (if using) and herbs.
  3. Toast the desiccated coconut.
  4. Serve the duck eggs, salad, desiccated coconut, chilli sauce, raw beansprouts and budu (fish sauce) as sides to go with the blue rice.


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