Hari Raya had almost coming to the end and it's like a weight-gaining season for me as I had been invited for 3 potluck lunch organized by Malay colleagues and lastly an event which has authentic Kelantan cuisines. Nevertheless, I feel glad to have opportunity to taste so many Malay cuisines during this festive season. According to Kelantanese friend, Nasi Kerabu and Nasi Dagang are the famous dish in Kelantan. Since I had tasted Nasi Kerabu for thrice for this Hari Raya month, hence I would like to have a review on this Kelantan dish.
Nasi Kerabu Kelantan
Kerabu is Malay salad with a mixture of herbs, vegetables and fruits. Therefore, Nasi Kerabu kelantan is also named as Kelantan's Herb Rice with salads. Nasi Kerabu Kelantan is a healthy dish with well balanced of meats and vegetables. By gazing at the photo below, it's obvious that Nasi Kerabu needs a tedious preparation of the ingredients. The rice is dyed blue by drenching the rice in water with dried butterfly-pea flowers for 10 minutes then lemongrass.
The butterfly-pea flower is shown in below photo.
Slicing vegetables is another preparation work whereby cucumbers and cabbages are cut into slices. The grated coconut are fried into brown color, then please keep these coconut flakes till the temperature is cooled down, and mix the coconut flakes with some sugars.
With the basic Nasi Kerabu, it can served with these side dishes/accompaniments:
- Prawn crackers
- Grilled chicken/ tumeric fried fish
- Boiled salted egg
- Sliced vegetables such as cucumbers, bean sprouts and cabbages
- Basil leaves, lemongrass [ optional ]
- Coconut flakes
- Kuah tumis
- Coconut sambal (sweet shredded coconut blended with fish chunks)
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