Nasi kerabu is a type of herbal salad-rice that consists. This herbal rice dish usually consists on shredded cabbage, shredded cucumber, long beans, bean sprouts and most importantly, the Laksa leaf. The rice is normally tinted blue with the petals of the bunga telang (clitoria flower), which gives it its iconic blue colour. This dish is also served with salted egg, keropok (prawn crackers) and budu (fermented fish sauce).
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There are many variations of Nasi Kerabu, but I find not many does it the way this place does. Firstly, the rice isn't dyed with the bunga telang at all, leaving it a normal white colour. The ulam (raw salad components) itself only consist of cabbage and Laksa leaf. It's also served with a side of fried desiccated fish, which adds a nice crispy texture to the dish. What stands out the most about the dish is the sauce, which gives it a nice rich, sweet and mildly spicy flavour, one that is not commonly found. Although not familiar to many non-Kelantanese, this is how the Chinese Nasi Kerabu is normally made, which is a less sweet compared to Kelantanese fare. You have to try it to realise that it's an almost completely different dish.
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💵 RM9.90 / bowl
💫 5 / 5
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