Nasi kerabu

Last updated

Nasi kerabu
Nasi kerabu.jpg
Nasi kerabu served with various herbs, solok lada (fish meat-stuffed chili pepper), salted egg, fried fish, keropok and marinated chicken
CourseMain course, usually for breakfast
Place of origin Malaysia
Region or state Kelantan [1]
Serving temperatureRoom temperature
Main ingredientsRice cooked with Clitoria ternatea (butterfly-pea) flowers or turmeric, various herbs, coconut (sambal nyor), budu

Nasi kerabu is a Malaysian rice dish, a type of nasi ulam , in which blue-colored rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. The blue color of the rice comes from the petals of Clitoria ternatea (butterfly-pea) flowers (bunga telang), which are used as a natural food coloring in cooking it. [2] The rice can also be plain white rice or rice cooked using turmeric. It is often eaten with solok lada (stuffed peppers) and is also eaten with fried keropok . [3]

Contents

Nasi kerabu is very popular in the east coast states of Peninsular Malaysia such as Kelantan and Terengganu, and now can be found throughout Malaysia as well as in southern Thailand, where it is known as khao yam (Thai : ข้าวยำ, pronounced [kʰâːwjam] ).

Origin and distribution

Boiled rice has been a key source of carbohydrates in the diet of the people of Malacca and Malay Archipelago since ancient times, and is an essential component of many local dishes. Most often, a portion of rice boiled in water, coconut milk or a mixture of both, is served with some kind of garnish. In Malaysia, as in many other East Asian kitchens, rice is usually not a side dish [note 1] , but the basis of the dish. The role of a side dish is performed by more or less significant additions to a serving of rice. Accordingly, the names of such dishes usually contain the word "nasi" - "cooked rice" in Malay, [note 2] as well as some definition or addition, consistent with the peculiarities of cooking rice or its side dish. [4] One of these dishes is nasi kerabu, the name which literally means "rice with salad". One of the traditional types of salads made from vegetables and herbs in Malaysian cuisine under the name "kerabu". [5]

Southern provinces of Thailand: areas with Malay population highlighted in yellow Souththailandmap.GIF
Southern provinces of Thailand: areas with Malay population highlighted in yellow

In terms of its composition, nasi kerabu is similar to a number of other Malaysian national dish, in particular, nasi ulam, in which a portion of rice is also supplemented with vegetable salad and some other side dishes, and even considered as a kind of the latter. [6] However, the fundamental value of nasi kerabu is the bright color of rice is achieved through the use of natural food coloring - flowers of the trifoliate clitoria ( Clitoria ternatea ), which is native to Southeast Asia. [4] [7]

Nasi kerabu is a traditional dish of the northeastern coast of West Malaysia, primarily in the states of Kelantan and Terrenganu, from where it spreads to the other regions of the country by the beginning of the 21st century, as well as to neighbouring Singapore. [8] [9] [10] This dish is also very popular in the adjacent regions of southern Thailand, populated mainly by Malays, among whom there are separatist sentiments. Due to the latter circumstance, nasi kerabu is often perceived in this area not only as the most important culinary speciality, but also as one of the informal symbols of ethnic identity and connection with Malaysia. This point is reflected, in particular, in the book of Malaysian journalist, publicist and documentary filmmaker Zan Azlee  [ ms ], Operation Nasi Kerabu: Finding Patani in an Islamic Insurgency. Among the Thai-speaking population of Southern Thailand, nasi kerabu is known by the name khao-yam (Thai : ข้าวยำ). [11] [12]

Preparation and varieties

Clitoria ternatea flower close-up Bunga telang (potret dari dekat).jpg
Clitoria ternatea flower close-up

Nasi kerabu consists of several components: boiled rice, vegetable salad and at least one more, and more often several additions. And if dyed rice is an essential part of this dish, then the salad and to an even greater extent, additional ingredients can vary quite widely, which ultimately creates a huge variety of varieties of nasi kerabu. [8]

In water intended for boiling rice, several flowers of Clitoria ternatea, fresh or dried, are soaked for several minutes, as a result of which it acquires a very intense blue color with a hint of indigo. In addition, a certain set of spices is added to the water, which usually consists of finely chopped stems of lemon grass, leaves of Kaffir lime and a pandan plant, often - syzygium multiflora, ginger, and also palm sugar. Sometimes coconut milk [8] [13] is added to the water.

Kerabu is a vegetable salad that is part of the dish, usually a mixture of no more than three or four ingredients: raw, soaked and, less often boiled. Most often, cucumbers, lettuce, cowpea, green beans, water spinach, bok choy, onions or green onions, cabbage, paprika, chili peppers, knotweed, bamboo sprouts or sprouted mungs are used for its preparation. The portion of the vegetable mixture added to the dish is usually no more than half the volume of a serving rice. [6] [8]

Nasi kerabu with chicken leg, Solok lada [ms], telur-masin, krupuk and sambal Nasi kerabu 2.jpg
Nasi kerabu with chicken leg, Solok lada  [ ms ], telur-masin, krupuk and sambal

In addition to the vegetable mixture, some animal product is almost always added to Nasi kerabu: chicken, fish, seafood or meat. This part of the dish can be prepared in various ways: most often it is fried or stewed using some kind of sauces. [6] [8] [13]

Along with these products, or instead of rice, this dish often uses such Malaysian cuisine specialties such as solok lada - fried capsicum stuffed with grated flesh of a young coconut - and telur masin - duck or much more rarely, a chicken egg, aged in a special brine with spices. Usually, one or two stuffed peppers and half salted egg are served per serving Nasi kerabu: the latter, which has a slightly gelatinous consistency, is often placed on a plate right in the shell. In addition, rice and other components of the dish are often sprinkled with keropok. [6] [8]

Serving and drinking

Fast-food portion of nasi kerabu in paper YosriNasiKerabu1.jpg
Fast-food portion of nasi kerabu in paper

All components of Nasi kerabu are laid out on one flat plate. A pile of rice is usually the central part of the "composition", but may also be located on the edge of the plate. Lettuce and other additives are laid out to the next rice, or in whole or in part - on top of it. This dish, like many other traditional Malaysian dishes, is often served with sambal. Sometimes - in particular, at a festive or restaurant serving - a nasi kerabu dish is decorated with fresh flowers of Clitoria ternatea. [6] [8]

Nasi kerabu is main dish usually served hot or, more rarely, at room temperature. In West Malaysia, this dish is very popular in both home and street cuisine: it is prepared both in modern style restaurants and in many traditional taverns. A fast food, "portable" version of this dish can be purchased at markets or street vendors, which can be eaten on the go or taken as a food supply: a small portion of blue rice with a usually rather modest side dish is wrapped in paper or newspaper. [10] [9] [14]

See also

Notes

  1. In Malaysian cuisine, as in many East Asian cuisines, rice is usually not a side dish, but the basis of the dish. The role of a side dish is performed by more or less significant additions to a serving rice.
  2. The word "nasi" means "boiled rice". There are other words for uncooked rice in grains and also for rice as a plant in the Malay language.

Related Research Articles

<span class="mw-page-title-main">Thai cuisine</span> Culinary traditions of Thailand

Thai cuisine is the national cuisine of Thailand.

<span class="mw-page-title-main">Lao cuisine</span> Culinary traditions of Laos

Lao cuisine or Laotian cuisine is the national cuisine of Laos.

<span class="mw-page-title-main">Glutinous rice</span> Type of rice

Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.

<span class="mw-page-title-main">Fried egg</span> Cooked dish made from one or more eggs

A fried egg is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan and fried. They are traditionally eaten for breakfast in many countries but may also be served at other times of the day.

<span class="mw-page-title-main">Malaysian cuisine</span> Culinary traditions of Malaysia

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

<span class="mw-page-title-main">Nasi lemak</span> Traditional Malay breakfast item

Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia and Indonesia, where it is considered as the national dish. It is also a native dish in neighbouring areas with significant ethnic Malay populations such as Singapore and Southern Thailand. In Indonesia, it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in most of the country's tourism brochures and promotional materials.

<span class="mw-page-title-main">Indonesian cuisine</span> Culinary traditions of Indonesia

Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.

<span class="mw-page-title-main">Malay cuisine</span> Cuisine of Malay people

Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.

<span class="mw-page-title-main">Fried rice</span> Asian rice dish

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China.

<span class="mw-page-title-main">Mee siam</span> Southeast Asian noodle dish

Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originated in Penang but popular among the Malay and Peranakan communities throughout Peninsular Malaysia and Singapore, although the dish is called "Siamese noodle" in Malay and thus appears to be inspired or adapted from Thai flavours when Thailand was formerly known as Siam. Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe.

<span class="mw-page-title-main">Nasi goreng</span> "Fried rice" in Indonesian and Malay

Nasi goreng is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables. One of Indonesia's national dishes, it is also eaten in Malay-speaking communities in countries such as Malaysia, Singapore and Brunei, and has gained popularity in Sri Lanka through migrations from the Indonesian Archipelago, in countries like Suriname via Indonesian immigrant communities, and in the Netherlands through its colonial ties with Indonesia. Nasi goreng is distinguished from other Asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. There is no single defined recipe for nasi goreng, and its composition and preparation varies greatly from household to household.

<span class="mw-page-title-main">Peranakan cuisine</span> Cuisine of the Straits Chinese people

Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.

<span class="mw-page-title-main">Cooked rice</span> Steamed or boiled grain

Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice, African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be whole grain or milled.

<span class="mw-page-title-main">Ulam (salad)</span> Traditional Malay salad

Ulam is a traditional salad produced from the fresh leaves, vegetables or fruits which can be eaten raw or after soaked in hot water e.g. Centella asiatica. It is typically eaten with sauces such as anchovies, cincalok or sambal. It is recognised as a popular vegetable dish in traditional villages.

<span class="mw-page-title-main">Nasi liwet</span> Indonesian rice dish

Nasi liwet is an Indonesian dish rice dish cooked in coconut milk, chicken broth, and spices, from Solo, Central Java, Indonesia. Common steamed rice is usually cooked in water, but nasi liwet is rice cooked in coconut milk, chicken broth, salam leaves, and lemongrass, thus giving the rice a rich, aromatic, and succulent taste. Nasi liwet is a traditional Javanese way of cooking rice in coconut milk. There is one variant of liwet rice, the style of Nasi Liwet Sunda from West Java with its unique Sundanese cuisine a different taste and presentation from the Sundanese eating tradition called ngeliwet or botram.

<span class="mw-page-title-main">Nasi ulam</span> Indonesian rice dish

Nasi ulam is a traditional Indonesian dish of steamed rice (nasi) served with various herbs and vegetables (ulam).

<span class="mw-page-title-main">Malaysian Indian cuisine</span> Cuisine of ethnic Indian communities of Malaysia

Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.

<span class="mw-page-title-main">Betawi cuisine</span> Cuisine of the Betawi people of Jakarta, Indonesia

Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.

<span class="mw-page-title-main">Thai salads</span> Thai cuisine

Salads that are internationally known as Thai salads with a few exceptions fall into four main preparation methods. In Thai cuisine these are called yam, tam, lap and phla. A few other dishes can also be regarded as being a salad.

<span class="mw-page-title-main">Sarawakian cuisine</span> Regional cuisine of Malaysia

Sarawakian cuisine is a regional cuisine of Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia. Sarawak is famous for its multi-ethnic population. As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia. The uniqueness of Sarawak well depends on its ethnic groups. Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods. Sarawak cuisine is less spicy and has a subtle in taste. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves. These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies. Food is one of the most cultural identities for native groups in Sarawak with each ethnic group having their own delicacies. Among the Iban, popular foods include tubu (stems), tuak and pansuh. The Malay have bubur pedas (porridge) and kek lapis Sarawak ; the Bidayuh have asam siok and sup ponas Bidayuh. The Melanau make tebaloi, sagu and umai and the Orang Ulu are known for garam barrio, kikid (broth), tengayen, and urum giruq (pudding).

References

  1. "Nasi Kerabu" (in Malay). Pemetaan Budaya JKKN at Wayback Machine. 2021. Archived from the original on 12 July 2021. Retrieved 12 July 2021.
  2. Kuala Lumpur, Melaka & Penang, By Joe Bindloss, Celeste Brash
  3. Dewan Bahasa dan Pustaka
  4. 1 2 Pogadaev 2012, p. 434.
  5. Dorofeeva, Kukushkina & Pogadaev 2013, p. 235.
  6. 1 2 3 4 5 Ismail Ahmad 2019, p. 14.
  7. Georgianna K. Oguis; Edward K. Gilding; Mark A. Jackson; David J. Craik (28 May 2019). "Butterfly Pea (Clitoria ternatea), a Cyclotide-Bearing Plant With Applications in Agriculture and Medicine". Frontiers in Plant Science. St Lucia, QLD, Australia: Institute for Molecular Bioscience, The University of Queensland. 10: 645. doi: 10.3389/fpls.2019.00645 . PMC   6546959 . PMID   31191573.
  8. 1 2 3 4 5 6 7 Saw 2014, pp. 175–179.
  9. 1 2 Ahmad Fairuz Othman (22 December 2020). "AirAsia Group wants to expand food delivery arm". New Straits Times. Retrieved 14 January 2021.
  10. 1 2 Lee Khang Yi (13 January 2021). "MCO food delivery: Help single mothers by ordering delicious Malay food from Bangsar's Dapur Rakyat by Yayasan Wanita Malaysia". Malay Mail. Retrieved 14 January 2021.
  11. Azlee 2011, p. 28.
  12. Dorairajoo Saroja (31 March 2006). "Khao yam Violence: A Survey of Some of the Factors Contributing to the Violence in Southern Thailand" (PDF). Asian Cultural Studies Journal. Retrieved 14 January 2021.
  13. 1 2 Abu Khairi 2004, p. 12.
  14. Siti Rohana Idris (26 May 2020). "Tak sempat jual nasi kerabu, kedai musnah terbakar". Berita Harian. Retrieved 16 May 2022.

Bibliography