Step 1 of 7
Nasi kerabu
Steep the dried flowers in the just-boiled water for 10 minutes, until it is a deep blue, then strain them out.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Nasi kerabu take?
1 hr 25 min all in — 45 min prep, 40 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Fish, Soy. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Dairy-free, Gluten-free, Nut-free.
9 more questionsFewer questions
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Rice cooker, Saucepan, Frying pan, Mortar and pestle, Chef's knife, Cutting board.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much fish sauce?
3 tbsp (or budu if you can find it) of Fish sauce.
What can I use instead?
Butterfly pea flower → Plain rice. There is no other natural blue. The dish tastes the same white; it is just not nasi kerabu to look at. Fried mackerel → Grilled chicken or fish floss. Ayam bakar, grilled chicken, is a common partner in Kelantan too.
What should I watch for?
Raw bean sprouts can carry salmonella and E. coli. Eat them raw only if the pack says ready to eat, and never raw for pregnant women, small children, older people or anyone with a weak immune system.
Any tips from this recipe?
Make the kerisik a day ahead. It keeps a week in a jar in the fridge and is the base of a good rendang too. A squeeze of lime over one corner of your plate turns the rice purple. It is a good trick for children.
Can I prepare this ahead?
Make the kerisik a day ahead. It keeps a week in a jar in the fridge and is the base of a good rendang too.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.