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Indeed, that is blue rice thanks to butterfly pea flowers, along with fried chicken, egg, coconut and more.

Nasi Kerabu


  • 10 butterfly peashoot flowers

  • 2 kafir lime leaves

  • 1-inch piece of lemongrass, bruised

  • 1 cup basmati rice

  • For the chicken:

  • 2 chicken breasts

  • 1 cup all-purpose flour

  • 2 eggs

  • 1 cup panko

  • 1 teaspoon turmeric

  • 1 teaspoon coriander

  • 1 tablespoon shredded coconut

  • Vegetable oil

  • Salt

  • White pepper

  • 2 fried eggs

  • Sliced cabbage

  • Sliced scallions

  • Bean sprouts

  • Fresh beans (either sugar snaps or green beans)

  • Fresh ginger buds


  1. For the rice:

  2. Heat 2 cups water and soak flowers for about 10 minutes, until water is blue. Add kafir lime, lemongrass, rice and salt, and cook rice normally.

  3. For the chicken:

  4. Halve chicken breasts lengthwise, and pound flat between plastic wrap. Season with salt.

  5. In one baking dish, place flour, salt and pepper, and mix well. In a second dish, break eggs and whisk. In a third dish, mix together panko, spices and coconut.

  6. Dip chicken into flour, then shake off excess. Next, dip in the egg, then the breadcrumbs.

  7. Heat oil in pan, and fry chicken until golden, a few minutes on each side, then remove from pan and drain on paper towels.

  8. To assemble:

  9. Mold rice in a small, round bowl and place in the center of a plate. Top with chicken, fried egg, and a bit of each garnish.

Nasi Kerabu




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- I'm gonna show you just how easy it is to make blue rice with this twist on a classic Malaysian dish. Let's get cooking. Let's start with our blue rice, we've got some water warming in a pan, and we're gonna add our butterfly pea flowers and this is what's gonna turn our water blue and our rice. So we'll just add that to the pot with the water and we're just gonna let that steep and the water's gonna suck out all of that blue color and then we're gonna cook our rice in it. While our blue flowers are steeping we're gonna prepare the rest of the flavoring for our rice. So I've got some lemongrass here. We're only gonna need about a one inch piece, so cut off the end, take our little piece, and then we're just gonna peel off the outer layer. And I'm just gonna score it a little bit to let all of the flavor come out. So that will be ready. We're also gonna add our kaffir lime leaves to our rice and some salt. Okay, our water is now blue. I've taken the flowers out. I'm gonna bump up the heat a bit, because now we're gonna cook our rice. In the meantime I'm gonna add the lemongrass and our kaffir lime, bit of salt, and then as soon as our water boils we'll add our rice, cover that, and cook it just as you would regular rice. In the meantime I'm gonna get everything ready to make our chicken. So we've got flour, couple of eggs whisked together, and panko breadcrumbs. So to the flour we're gonna season it, just a bit of white pepper and some salt. And then to our panko we're gonna add some desiccated coconut, tumeric, coriander, ground, and just a little bit more salt. All right, we'll give these a little mix together. And let's get our pan hot with some oil. I'm just using vegetable oil. Give you a high smoking point. We're gonna add our rice now that our water is starting to simmer. Give it a little stir. And we'll cover that. And as I said, just let it cook normally as you would regular rice. Okay, our pan is now getting hot for our chicken, so we're gonna dredge our chicken. For this I'm gonna use gloves, keep our hands nice and clean. All right, so I've got my chicken, I'm gonna use a wet hand and a dry hand. Dry hand into the flour first. Any excess off. Into the egg, use your wet hand to flip. Again, just let the excess drip off. And then we're gonna go right into our breadcrumbs. Use your dry hand again. Just get it all on there, pat it down, nice and covered. And that is ready to fry. Gloves off, clean hands, ready to go. So we'll take our chicken, pan's getting hot, and let's fry our chicken. All right, chicken's down. You can see the beautiful color from the tumeric coming off. So our chicken is in the pan. I'm gonna do a quick clean up and then we'll flip the chicken. All right, our chicken is definitely golden on one side, so let's just give it a flip. Lovely. In the meantime I'm gonna go grab some garnishes and then we're gonna eat. All right, I've got my garnish here. The chicken looks done, the rice looks done, turn off our heat. I'm gonna take our chicken and drain it on a sheet tray. Just grab that guy. It smells amazing. Set that guy off to the side. Now we're gonna fry an egg. Switch our pans. Okie dokie, so we'll heat some oil in our pan, just a little bit. Standard egg frying procedures. Our rice looks just about done, so I'm gonna pull that off the heat as well. Okie dokes, we're gonna do a sunny side up egg today. And then my trick for sunny side up eggs is we're actually gonna use the lid from our blue rice and just give it a little bit of a steam. Well, that worked out great. Our egg is just about done. Carefully remove your lid out of the pan. I'm just gonna give it a little season. And we'll let that finish cooking. We're gonna mold our blue rice into a little bowl, so just scoop the rice into whatever small bowl you'd like. Our egg looks like it's just about done, let's turn that heat off. And just pat it down a little bit, just to form the shape of your bowl. Not too hard, you don't wanna smoosh it, just a nice little pat. All right, we'll flip it onto our plate. Tada! Beautiful. And let's finish it. We've got our beautiful chicken there, we've got some bean sprouts. All of them on there. Some scallions. And you can use any sort of vegetables you like, snap peas, other sorts of beans or cabbages, we've got some green cabbage here, you can use red as well. That would be great. Our egg is ready to go. I'm just going to slide it onto our plate gently. So that is our blue rice and fried chicken dish. It's super simple, beautiful and colorful, and absolutely delicious. You should try it.

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