Nasi kerabu

After 25 years of living in Singapore I have only just been introduced to what I suspect is probably a rarity on local menus: nasi kerabu. What a treat! It is rice tossed in a variety of jungle herbs called ulam, probably no longer all available in the wet markets, but apparently still growing in isolated kampung gardens, notably on Pulau Ubin.

I was lucky enough to be able to taste the real thing because the volunteers from Unifem at SCWO's International Women's Day bazaar had it on sale. I had some for breakfast and it went down very well with some sambal belacan and a cup of hot linden tea.

One blog I found mentioned that it is best made with the local Sarawakian rice, which is unrefined and a mix of brown, black and red rice, and without the coconut milk that some recipes include. Another told me it was a dish from Kelantan, often tinged blue with the addition of a flower called bunga telang (or blue dye nowadays).

So for you foodies without access to the real thing and who like a taste of something different, try this recipe made with ingredients you probably can find in your Asian or specialty vegetable market stall. It is refreshing and delicious!