Salted Fish Nasi Kerabu

To make the blue rice for Salted Fish Nasi Kerabu, you need to prepare butterfly pea flower water. Simply steep dried butterfly pea flowers in hot water until the water turns a vibrant blue. Use this blue water in place of regular water when cooking your basmati rice to achieve that unique color and subtle fragrance.

If you're looking for dietary substitutions, you can replace the fried salted fish with grilled tofu or tempeh for a vegetarian option. For a gluten-free version, ensure that the chicken stock powder is gluten-free, or use vegetable stock instead. You can also omit the peanuts if you have a nut allergy and substitute them with sunflower seeds for added crunch.

To store leftover Salted Fish Nasi Kerabu, let the rice cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. When reheating, add a splash of water to prevent the rice from drying out, and microwave or steam until heated through.

Salted Fish Nasi Kerabu is best served with a variety of fresh vegetables. Consider pairing it with cucumber slices, shredded carrots, and bean sprouts for added crunch. You can also include herbs like mint or cilantro to enhance the flavor and freshness of the dish.

To make Salted Fish Nasi Kerabu, start by heating cooking oil in a wok and stir-frying the basmati rice until fragrant. Then, transfer the rice to a steamer or rice cooker, adding the butterfly pea flower water and pandan leaves. Once cooked, let the rice cool and mix in fried shallots, omelet strips, and chilies. Finally, squeeze calamansi juice on top before serving for a burst of flavor.