Nasi kerabu ayam percik recipe Nasi Kerabu is a quintessential Malaysian dish originating from Kelantan, renowned for its vibrant blue rice, aromatic herbs, and flavorful accompaniments. Paired with Ayam Percik, a richly marinated grilled chicken, this dish offers a perfect harmony of flavors and textures. Here’s how you can recreate this authentic recipe in your kitchen.
Ingredients
For Nasi Kerabu (Herb Rice):
2 cups of rice
1/2 cup butterfly pea flower (bunga telang) petals
2 cups water
1 stalk lemongrass (bruised)
1 pandan leaf (knotted)
A pinch of salt
For the Ulam (Herbal Salad):
1/2 cup shredded daun kesum (Vietnamese coriander)
1/2 cup shredded daun selasih (basil leaves)
1/2 cup shredded cabbage
1/2 cup bean sprouts
1/2 cup long beans (finely sliced)
For Sambal Kelapa (Coconut Sambal):
1 cup freshly grated coconut
3 dried chilies (soaked and blended)
2 shallots (finely chopped)
1 teaspoon shrimp paste (belacan)
Salt and sugar to taste
For Ayam Percik (Grilled Chicken):
4 chicken thighs or drumsticks
3 cloves garlic (minced)
1-inch ginger (minced)
2 tablespoons chili paste
1 cup coconut milk
1 tablespoon tamarind juice
1 teaspoon turmeric powder
Salt and sugar to taste
Instructions
Step 1: Prepare the Blue Rice
- Boil the butterfly pea flowers in 2 cups of water until the water turns blue. Strain the liquid and set it aside.
- Wash the rice and cook it with the blue water, lemongrass, pandan leaf, and a pinch of salt. Set aside once done.
Step 2: Make the Coconut Sambal
- Toast the grated coconut in a pan until golden brown.
- Blend the toasted coconut with chilies, shrimp paste, and shallots until well combined.
- Season with salt and sugar. Set aside.
Step 3: Prepare the Ayam Percik
- Mix garlic, ginger, chili paste, turmeric, tamarind juice, and coconut milk in a bowl. Season with salt and sugar.
- Marinate the chicken with the mixture for at least 1 hour.
- Grill the chicken over medium heat, basting it with the remaining marinade until the chicken is fully cooked and slightly charred.
Step 4: Assemble the Dish
- Serve the blue rice alongside the ulam (herbal salad).
- Add a generous spoonful of sambal kelapa.
- Place the grilled ayam percik next to the rice.
Tips for Perfect Nasi Kerabu Ayam Percik
- Use Fresh Herbs: Fresh herbs enhance the aroma and authenticity of the dish.
- Butterfly Pea Flowers: If unavailable, substitute with natural blue food coloring, though the traditional flowers are ideal.
- Grilling Technique: Ensure even grilling for a smoky flavor in the ayam percik.
Conclusion
Nasi Kerabu Ayam Percik is more than a meal; it’s an experience that captures the essence of Malaysian culinary heritage. With its vibrant colors, rich flavors, and intricate preparation, this dish is perfect for family gatherings or festive occasions. Try this recipe, and bring a taste of Malaysia to your table!
Nasi Kerabu Ayam Percik Recipe: A Traditional Malaysian Delight
Nasi Kerabu is a quintessential Malaysian dish originating from Kelantan, renowned for its vibrant blue rice, aromatic herbs, and flavorful accompaniments. Paired with Ayam Percik, a richly marinated grilled chicken, this dish offers a perfect harmony of flavors and textures. Here’s how you can recreate this authentic recipe in your kitchen.
Ingredients
For Nasi Kerabu (Herb Rice):
2 cups of rice
1/2 cup butterfly pea flower (bunga telang) petals
2 cups water
1 stalk lemongrass (bruised)
1 pandan leaf (knotted)
A pinch of salt
For the Ulam (Herbal Salad):
1/2 cup shredded daun kesum (Vietnamese coriander)
1/2 cup shredded daun selasih (basil leaves)
1/2 cup shredded cabbage
1/2 cup bean sprouts
1/2 cup long beans (finely sliced)
For Sambal Kelapa (Coconut Sambal):
1 cup freshly grated coconut
3 dried chilies (soaked and blended)
2 shallots (finely chopped)
1 teaspoon shrimp paste (belacan)
Salt and sugar to taste
For Ayam Percik (Grilled Chicken):
4 chicken thighs or drumsticks
3 cloves garlic (minced)
1-inch ginger (minced)
2 tablespoons chili paste
1 cup coconut milk
1 tablespoon tamarind juice
1 teaspoon turmeric powder
Salt and sugar to taste
Instructions
Step 1: Prepare the Blue Rice
- Boil the butterfly pea flowers in 2 cups of water until the water turns blue. Strain the liquid and set it aside.
- Wash the rice and cook it with the blue water, lemongrass, pandan leaf, and a pinch of salt. Set aside once done.
Step 2: Make the Coconut Sambal
- Toast the grated coconut in a pan until golden brown.
- Blend the toasted coconut with chilies, shrimp paste, and shallots until well combined.
- Season with salt and sugar. Set aside.
Step 3: Prepare the Ayam Percik
- Mix garlic, ginger, chili paste, turmeric, tamarind juice, and coconut milk in a bowl. Season with salt and sugar.
- Marinate the chicken with the mixture for at least 1 hour.
- Grill the chicken over medium heat, basting it with the remaining marinade until the chicken is fully cooked and slightly charred.
Step 4: Assemble the Dish
- Serve the blue rice alongside the ulam (herbal salad).
- Add a generous spoonful of sambal kelapa.
- Place the grilled ayam percik next to the rice.
Tips for Perfect Nasi Kerabu Ayam Percik
- Use Fresh Herbs: Fresh herbs enhance the aroma and authenticity of the dish.
- Butterfly Pea Flowers: If unavailable, substitute with natural blue food coloring, though the traditional flowers are ideal.
- Grilling Technique: Ensure even grilling for a smoky flavor in the ayam percik.
Conclusion
Nasi Kerabu Ayam Percik is more than a meal; it’s an experience that captures the essence of Malaysian culinary heritage. With its vibrant colors, rich flavors, and intricate preparation, this dish is perfect for family gatherings or festive occasions. Try this recipe, and bring a taste of Malaysia to your table!
