Nasi kerabu is composed of brightly blue-colored rice, typically enjoyed alongside a variety of ulam (raw herbs and vegetables), fried salted fish, fish crackers (keropok ikan), and more. The distinctive blue hue of the rice is attributed to the use of butterfly pea flowers or Clitoria ternatea. All the ingredients in this Terengganu dish are individually prepared and then served together in a single plate.
The vibrant combination of flavors and textures in nasi kerabu reflects the culinary richness of Terengganu. Each component, from the flavorful blue rice to the assortment of fresh herbs and accompaniments, contributes to a harmonious and satisfying dining experience. The meticulous preparation of each element showcases the attention to detail in Terengganu’s culinary traditions, offering not only a visually striking dish but also a delicious representation of the region’s diverse food culture.
