Nasi Kerabu (Malaysian Blue Rice Bowl)

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


  • 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.