nasi kerabu recipe by mak toks signature fire chilli paste

Nasi Kerabu

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  • 3 tablespoon Mak Tok's Signature Chilli Paste
  • 1 tablespoon Mak Tok's Fire Chilli paste
  • 40g Mini poppadoms
  • 250ml Coconut milk
  • 3 Large green chillies
  • 2 cup Jasmine rice
  • 2 pcs Kaffir lime leaves
  • 4 stalk Lemongrass
  • 1 teaspoon Butterfly pea flower extract / blue colouring
  • 1 Medium onion (diced)
  • 100g Canned tuna
  • 50g Desiccated coconut
  • 2 Salted duck eggs (hard boiled)
  • 1 teaspoon Garlic powder
  • 1 teaspoon Ginger powder
  • 1/8 teaspoon Black pepper powder
  • 50g White cabbage (finely sliced)
  • 30g Green beans (sliced)
  • 30g Green beans (sliced)
  • 10g Coriander (roughly chopped)
  • 3 tablespoon Sugar
  • 30g Fresh bean sprout
  • 10g Ginger (finely diced)
  • 1 Egg
  • 1/4 Lime
  • Salt to taste


1. Blue rice (Nasi biru)

  • Wash and soak Jasmine rice for 15 minutes with 2 cups of water, 2 stalk of lemongrass, Kaffir lime leaves, a pinch of salt, and Butterfly Pea flower extract.
  • Cook the rice and until done. Fluff and set aside.

2. Side salad (Ulaman)

  • In a large mixing bowl, add white cabbage, green beans, beansprouts, coriander, ginger, sugar, and a tablespoon of a spoonful of toasted desiccated coconut.
  • Mix well and season with salt to taste. Set aside.

3. Fish Floss (Serunding Ikan)

  • Make the fish floss by adding all the remaining toasted desiccated coconut, tuna, red onions, and lemongrass to a pestle-and-mortar. Grind and pound all the ingredients together for at least 5-10 minutes.
    • Tips: you can use a food processor for this step instead of pestle-and-mortar.
  • Season with sugar and salt to taste.
  • Heat up a wok and turn down the fire to low before adding in the fish floss. Gently fry the fish floss until dry (usually takes 10minutes)
  • Set aside and let it cool.

4. Stuffed peppers (Solok Lada)

  • Create an opening and remove all the seeds from the chillies.
  • In a mixing bowl, add 2 tablespoon of the fish floss, garlic powder, ginger powder, black pepper powder, a tablespoon of coconut milk, and an egg. Mix well to create a mixture
  • Stuff the peppers with the mixture and steam for 10 minutes (or 1 minutes 30 seconds with the lid on in the microwave oven).
  • Set aside and allow to cool.

5. Coconut curry (Gulai Tumis).

6. Tangy Chilli paste (Sambal Cuka).

7. Nasi Kerabu

  • Assemble the blue rice, side salad, fish floss, stuffed peppers, coconut curry, tangy chilli paste, salted duck egg, and some mini poppadoms in a large plate.
  • Tuck in!

*Top tip: Serve with some homemade fried chicken!

Hmmm...................... Tasty!
My belly is rumbling
Yum Yum
That's dinner sorted
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