Malaysian Blue Color Rice With Roasted Fish - Nasi Kerabu - Chef Lin - World Food Studio

blue pea flowers

🥗Healthier: spinach

💰Cheaper: food coloring

Spinach adds color and nutrients, while food coloring is cost-effective.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories and is dairy-free, while evaporated milk is budget-friendly.

grilled chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs are a more economical cut.

fried fish

🥗Healthier: baked fish

💰Cheaper: canned fish

Baked fish is lower in fat, and canned fish is often less expensive.

Cook rice in a pot with water, a few drops of blue coloring, and salt to taste.

Blend garlic, Bombay onion, shallots, and soaked dried chilies with some water to make a chili paste.

Stir the rice and reduce heat to minimum once water evaporates, cooking for 5 to 6 minutes.

Separate the flesh from roasted mackerel fish.

Fry grated coconut until golden and crispy.

Pound shallots with black pepper and add fish flesh to the mixture.

Sauté the blended chili paste and add tamarind juice, tomato, salt, and sugar to make sambal.

Slice cucumber, removing seeds, and cut thinly.

Slice lemongrass and chop herbs (C leaves, polygonum leaves, turmeric leaf) together.

Boil salted egg for 10 minutes, then cut in half.

Fluff rice in a bowl and plate it with salted egg, pounded fish with fried coconut, herbs, sambal, and lime slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens