Nasi kerabu

Che Nom’s version colours its rice blue with water infused with butterfly-pea flowers. Lemongrass, makrut lime leaves and salt are added during cooking. The rice is plated with finely sliced vegetables and herbs, including long beans, cucumber and cabbage.^[1]

The same preparation includes fish-and-coconut serunding, stuffed chillies, battered fried fish, salted eggs and fish crackers. A coconut-based sauce, cooked budu sauce and chilli sambal are served alongside. The components are mixed together while eating.^[1]