Imagine stepping into a sunny afternoon in Sydney, yet being transported by a single dish to the vibrant streets of Kelantan, Malaysia. It’s a twist on the beloved Nasi Kerabu—a dish as bright and fragrant as it is flavorful. I’ve taken the traditional elements of this Kelantanese specialty, revamped it with healthier cooking methods, and adapted the ingredients to what you can easily find here in Australia. This is my take on Malaysian Blue Pea Flower Rice with Air-Fried Honey Garlic Chicken—a modern, wholesome version of an iconic dish.
The Inspiration: Breathing New Life into Tradition
Nasi Kerabu holds a special place in Malaysian cuisine, especially in Kelantan, where the unique blue rice, herbal notes, and fresh accompaniments set it apart. Traditionally, Nasi Kerabu uses coconut milk-infused rice tinted blue with butterfly pea flowers, topped with herbs, crunchy vegetables, and fried or grilled meats.
My Sydney twist keeps the vibrant color and aromatic appeal but introduces basmati rice for a lighter, fluffier base. For the protein, air-fried honey garlic chicken replaces fried fish or ayam percik (grilled chicken), which cuts down on oil and amps up the flavor with an irresistibly sticky glaze. Each bite brings you closer to the spirit of Kelantan, with a dash of Sydney sensibility. Luckily I am still able to grow Vietnamese Mints in my backyard garden, at least there are still Malaysian authentic salad taste there.
The Heart of the Dish: Blue Rice
The centerpiece of Nasi Kerabu is the stunning blue rice. This vibrant hue is achieved by cooking rice with butterfly pea flower extract, a natural food coloring rich in antioxidants. While traditional recipes often involve soaking the rice in coconut milk, our modern twist opts for a healthier approach. By simply cooking the rice with the blue pea flower extract and water, we retain the vibrant color while reducing the overall calorie and fat content.
A Healthier Take on Air-Fried Chicken
The traditional crispy fried chicken often accompanying Nasi Kerabu can be quite indulgent. To make it healthier, we’ll be using an air fryer. This innovative cooking method allows us to achieve that crispy, golden-brown exterior without deep-frying, significantly reducing the amount of oil used. By marinating the chicken in a flavorful blend of lemongrass, galangal, ginger, and other spices, we ensure that the chicken is packed with flavor, even without the deep-frying.
Let’s dive into this step-by-step adventure and bring a piece of Malaysia to your table.
A Taste of Kelantan in Sydney: Blue Pea Flower Rice with Air Fried Honey Garlic Chicken
Course: Lunch, DinnerCuisine: MalaysianDifficulty: easy4
servings20
minutes35
minutes500
kcalA Modern Twist on a Classic: A Healthier Take on Kelantan Nasi Kerabu
Kelantan Nasi Kerabu, a vibrant and flavorful Malaysian dish, is a feast for the senses. Its striking blue rice, paired with crispy fried chicken and a medley of colorful garnishes, is a true culinary delight. However, traditional recipes can be heavy and rich, making it difficult to incorporate into a modern, health-conscious lifestyle.
This recipe offers a healthier, modernized version of this iconic dish, using air-frying techniques and fresh, vibrant ingredients. The blue rice, made with butterfly pea flower extract, is visually stunning and packed with antioxidants. The air-fried chicken is crispy and flavorful without the excess oil.
By incorporating fresh vegetables, herbs, and a balanced blend of flavors, this recipe offers a delicious and nutritious way to enjoy the spirit of Kelantan Nasi Kerabu.
Ingredients
- Chicken Marinade:
8 chicken drumsticks
3 stalks lemongrass (aromatic and citrusy base)
2 cm galangal (adds depth and warmth)
3 cm ginger (for a mild kick)
2 tbsp warm water
¼ brown onion
4 garlic cloves
1 tbsp smoked paprika powder (for a smoky flavor twist)
2 tbsp oyster sauce
½ tbsp ABC sweet soy sauce (a touch of caramel sweetness)
1 tbsp pure honey
Pinch of salt
Olive oil spray (for air-frying)
- Blue Rice:
1 tsp blue pea flower powder (for the magical blue color)
½ cup warm water (to dissolve blue powder)
2 cups basmati rice (light and aromatic)
2 cups water (or as per rice cooker instructions)
- Garnishes:
Fresh Vietnamese mint (optional)
Cucumber slices
Tomato slices
Red chilies
Homemade chili sambal
Banana leaves (for an authentic touch)
Directions
- Step 1: Marinate the Chicken
- A rich marinade is essential to infuse the drumsticks with the bold flavors of lemongrass, galangal, ginger, and garlic, essential spices in Southeast Asian cooking.
- Prepare the Marinade: Add lemongrass, galangal, ginger, onion, garlic, and warm water to a food processor. Blend until you have a coarse paste, releasing the fragrant aroma that’s the hallmark of Southeast Asian marinades.
- Season the Paste: In the paste, mix smoked paprika powder, oyster sauce, sweet soy sauce, honey, and a pinch of salt. The combination of sweet, smoky, and savory balances beautifully.
- Marinate the Chicken: Place your chicken drumsticks in a large bowl. Pour over the marinade, making sure each drumstick is generously coated. Cover and marinate in the refrigerator for at least 1 hour, or better yet, overnight. This lets the flavors deeply penetrate, especially with the strong notes of lemongrass and garlic.
- Step 2: Prepare the Blue Rice
- Blue pea flower powder is the secret to giving the rice its stunning hue. While traditionally, whole butterfly pea flowers are steeped in water, using powder is quicker and ensures consistent color.
- Mix the Blue Pea Water: Stir the blue pea flower powder into ½ cup of warm water until it’s fully dissolved. This liquid will turn a bright, sky-blue shade—perfect for infusing color into the rice.
- Cook the Rice: Rinse and drain the basmati rice, then add it to your rice cooker. Pour the blue pea water over the rice, followed by 2 cups of water (or as per your rice cooker’s instructions). This mix allows the rice to cook evenly while absorbing the blue color. Start the rice cooker and let it work its magic.
- Step 3: Air-Fry the Chicken
- This is where the health-conscious twist comes in. Instead of deep-frying, we’ll use an air fryer to achieve a crispy, caramelized exterior with minimal oil.
- Preheat the Air Fryer: Set the air fryer to 200°C and preheat for 4-5 minutes.
- Prepare the Chicken for Air-Frying: Lay out some aluminum foil and fold up the edges slightly to prevent drippings. Lightly spray the air fryer basket with olive oil. Arrange the marinated chicken drumsticks in a single layer.
- Cook in the Air Fryer: Air-fry the chicken at 200°C for 15 minutes, turning halfway through and spraying with more olive oil if needed. Continue for another 15 minutes until the chicken is golden, caramelized, and cooked through. As it cooks, the honey in the marinade caramelizes, giving the chicken a beautiful golden glaze.
- Step 4: Plate and Garnish
- Now, it’s time to bring all the elements together. The presentation is just as important as the taste in capturing the essence of Nasi Kerabu.
- Prepare the Plate: Place a banana leaf on each plate for a traditional touch (if available). Scoop a portion of blue rice onto the plate, letting its vibrant color set the stage.
- Add the Garnishes: Arrange cucumber slices, fresh tomatoes, and red chilies around the rice. Top with fresh Vietnamese mint leaves for a hint of green and an aromatic lift.
- Serve with Homemade Chili Sambal: A spoonful of sambal on the side adds the spicy kick that’s essential in any Malaysian meal.
Recipe Video
Notes
- Marination Time: The longer the chicken marinates, the more the flavors will develop. Overnight is best, but if you’re short on time, aim for at least an hour.
- Rice Color: If you’re after an even more intense blue, add an extra ½ tsp of blue pea powder. Basmati rice is a great choice because it’s fluffy and light, but you can substitute it with jasmine or any long-grain rice.
- Air Fryer Settings: Cooking times may vary depending on the size of your air fryer, so check the chicken towards the end to avoid overcooking.
- Sambal: Homemade sambal adds an authentic, spicy touch. You can make your own by blending chilies, garlic, and a pinch of salt, or use store-bought sambal for convenience.
The Final Dish: A Modern Malaysian Fusion
This Blue Pea Flower Rice with Air-Fried Honey Garlic Chicken is a feast for the eyes and taste buds alike. The blue rice not only looks stunning but also provides a soft, aromatic base. The chicken, with its smoky, caramelized exterior, is tender and flavorful, enhanced by the slight sweetness of honey and the earthy, warm notes of lemongrass and galangal. Each bite brings a medley of textures and tastes—crisp cucumbers, juicy tomatoes, spicy chili, and fragrant mint.
With every spoonful, you’re taken to the streets of Kelantan, yet there’s a Sydney-inspired lightness to this version. The basmati rice and air-fried chicken reduce the dish’s heaviness, allowing the flavors to shine without overpowering.
Embracing Tradition with a Modern Approach
This recipe brings together the past and present in a delicious celebration of culture and innovation. Nasi Kerabu is deeply rooted in Kelantan’s culinary traditions, and recreating it with a healthy twist pays homage to its roots while adapting it to today’s lifestyle.
Whether you’re looking to impress friends with a show-stopping dish or simply craving a taste of home, this recipe is an exciting and approachable way to experience the essence of Malaysian cuisine right in your Sydney kitchen.
Pairing Sambal Chili Belacan
Sambal chili belacan is the perfect companion for Nasi Kerabu. The spicy, tangy sauce complements the savory broth and noodles, creating a truly satisfying meal. Refer to this recipe post here.
Other Recipe
Spice up your meals with homemade pickled green chillies, the perfect tangy and spicy condiment that pairs flawlessly with Malaysian favorites like Wat Tan Hor, Nasi Lemak, and Char Kway Teow. With just a few simple ingredients and an easy pickling process, you can recreate this beloved street food staple at home, adding a zesty kick to every bite. Store it in your fridge and enjoy it with or without soy sauce for an authentic taste of Malaysia right at your dining table! Refer to the recipe post here.
Alternatively, if you would like to learn to make other type of chilli sauce, jump to my Nasi Lemak recipe, there is a delicious sambal chilli sauce recipe in it.
If you craze for other Air-fried Malaysian Styled Fried Chicken, jump to my previous post Malaysian-Style Air-Fried Chicken for Easy Weekday Meals
Enjoy!
