Nasi Kerabu - Blue Rice & Grilled Chicken Salad

Ever wished you could whip up something truly spectacular, bursting with color and flavor, right in your own kitchen? Get ready to discover Nasi Kerabu, a bright, herby Malaysian rice plate that’s as beautiful to look at as it is delicious to eat. At its heart is the naturally blue rice, dyed with butterfly pea flowers, creating a stunning canvas for a symphony of textures and tastes. This isn't just another meal; it's an experience built on layers of color + crunch + herbs + smoky coconut + spicy-salty sauce.
Nasi Kerabu is special because it perfectly balances fresh ingredients with bold, aromatic flavors, making it much more than just a typical fried chicken salad. It’s a complete culinary journey on one plate. Forget needing a suitcase full of specialty ingredients; this recipe is crafted for US home cooks who want an authentic-feeling dish using smart substitutions readily available at most grocery stores. We’re going to guide you through every step, ensuring you create a vibrant, irresistible Nasi Kerabu that will impress everyone at your table. Let's get cooking!

Ingredients

• For the Butterfly Pea Blue Rice
• 2 cups jasmine rice
• 1 tablespoon dried butterfly pea flowers (or 2-3 tea bags, or ½ teaspoon powder)
• 2 ½ cups water (for brewing flowers) + 1 ¾ cups water (for cooking rice)
• 1 stalk lemongrass, bruised (or 1 teaspoon lime zest)
• 2 kaffir lime leaves, bruised (optional, but highly recommended)
• 1 teaspoon salt
• For the Grilled Chicken
• 1 ½ pounds boneless, skinless chicken thighs
• 4 cloves garlic, minced
• 2-inch piece ginger, grated
• 1 teaspoon ground turmeric
• 2 tablespoons brown sugar (or palm sugar)
• 2 tablespoons fish sauce (or low-sodium soy sauce)
• 1 tablespoon neutral oil (like canola or vegetable)
• 1 lime, juiced
• For the Coconut Sambal (Essential Sauce)
• 1 cup unsweetened shredded coconut
• 2-3 red chilies (like Fresno or serrano), roughly chopped (adjust to your spice preference)
• 1 large shallot, roughly chopped
• 1 teaspoon shrimp paste (belacan), optional or 1 teaspoon extra fish sauce
• 2 tablespoons lime juice
• 1 teaspoon sugar
• ½ teaspoon salt
• For the Ulam/Herb Salad + Crunchy Toppings
• 1 cup bean sprouts
• 1 cup green beans or long beans, trimmed
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• ½ cup fresh Thai basil (or regular basil) leaves
• 1 large cucumber, deseeded and finely julienned
• ¼ cup fried shallots (store-bought or homemade, optional)
• ¼ cup roasted peanuts, roughly chopped (optional)
• To Serve (Optional but Common)
• 2-3 salted eggs or hard-boiled eggs, halved
• Shrimp chips (keropok) or plain rice crackers

Directions

1. Make the Butterfly Pea Brew
   1. In a small pot or kettle, bring 2 ½ cups of water to a boil. Remove from heat.
   2. Add the butterfly pea flowers (or tea bags/powder) to the hot water. Let them steep for 10-15 minutes, until the water turns a deep, vibrant blue. You're aiming for a strong, rich color, like dark indigo.
   3. Strain the liquid into a measuring cup, discarding the flowers. You should have about 2 cups of blue liquid. Reserve this for the rice.
2. Cook the Blue Rice (Stovetop Method)
   1. Rinse the jasmine rice under cold running water in a fine-mesh sieve until the water runs mostly clear-ish. This removes excess starch for fluffier rice.
   2. Transfer the rinsed rice to a saucepan with a tight-fitting lid. Add the bruised lemongrass, kaffir lime leaves (if using), and 1 teaspoon of salt.
   3. Pour in 1 ¾ cups of your reserved butterfly pea brew. (Save any leftover brew for troubleshooting if your rice isn't blue enough later!)
   4. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes.
   5. Remove from heat and let it steam-rest, still covered, for another 10 minutes. Do NOT lift the lid during this time.
   6. After resting, fluff the rice gently with a fork. The rice should be beautifully blue. If the color isn't vibrant enough, you can gently sprinkle a little extra butterfly pea powder (mixed with a tiny bit of water) or a tablespoon of the reserved brew over the hot rice and fluff again. Avoid stirring too vigorously, which can turn it purple. Keep the rice warm while you prepare the other components.
3. Marinate and Grill the Chicken
   1. While the rice is cooking, prepare the chicken. In a medium bowl, combine the minced garlic, grated ginger, ground turmeric, brown sugar, fish sauce, neutral oil, and lime juice. Mix well to form a marinade.
   2. Add the chicken thighs to the marinade, ensuring they are fully coated. You can marinate for at least 15-20 minutes while you prep other items, or for up to 2 hours in the refrigerator for deeper flavor (no overnight required!).
   3. Preheat your grill, grill pan, or cast iron skillet over medium-high heat. Lightly oil the grates or pan.
   4. Grill the chicken for 5-7 minutes per side, or until cooked through and nicely charred, with an internal temperature of 165°F (74°C).
   5. Transfer the grilled chicken to a cutting board, tent loosely with foil, and let it rest for 5 minutes before slicing it into bite-sized pieces.
4. Toast Coconut and Make Coconut Sambal
   1. In a dry skillet over medium-low heat, add the unsweetened shredded coconut. Toast, stirring frequently, for 5-7 minutes until it turns a light golden brown and smells fragrant and nutty. Watch carefully, as coconut can burn quickly! Transfer immediately to a plate to cool.
   2. In a food processor or with a mortar and pestle, combine the chopped red chilies, chopped shallot, shrimp paste (if using, or extra fish sauce), lime juice, sugar, and salt.
   3. Pulse or pound until a coarse paste forms.
   4. Add the toasted coconut to the paste and pulse/pound again until it's well combined and has a slightly chunky, textured consistency.
   5. Taste and adjust seasonings: add more lime for brightness, sugar for sweetness, or salt for balance. It should be salty-spicy-sweet with a pronounced coconut-forward flavor.
5. Prep the Ulam/Herb Salad
   1. Bring a small pot of salted water to a boil. Add the trimmed green beans or long beans and blanch for 1-2 minutes, just until crisp-tender and bright green. Immediately drain and plunge into an ice bath to stop cooking. Drain thoroughly and pat dry.
   2. Roughly chop the mint, cilantro, and basil leaves. You can leave smaller leaves whole.
   3. In a large bowl, combine the bean sprouts, blanched green beans, chopped herbs, and julienned cucumber. Keep this mixture dry to avoid a watery salad.
6. Assemble the Nasi Kerabu Plate
   1. Now for the best part – assembly! This is where the magic happens.
   2. Start with a generous mound of the fluffy blue rice in the center of your plate.
   3. Arrange a vibrant pile of the ulam/herb salad beside or over the rice.
   4. Spoon a dollop of the rich coconut sambal onto the plate, often beside the rice.
   5. Artfully arrange the sliced grilled chicken on the side.
   6. Finally, scatter your optional toppings: fried shallots, roasted peanuts, and a halved salted or hard-boiled egg. Serve with crackers on the side if desired.
   7. Balance Guide: If your dish tastes a bit flat, a squeeze of fresh lime juice or a pinch more salt will brighten it. If it’s too fishy (from fish sauce/shrimp paste), balance it with more coconut sambal or a touch of sugar. If it’s too spicy, add more rice or fresh herbs to cool things down.