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| Nasi Kerabu, topped wt kerabu, greenish sambal + grilled chicken on the side |
Next stop for foodie adventure is Nasi Kerabu. Nasi Kerabu is
a very popular local delicacies and synonym to the east coast states of Malaysia, i.e.
Terengganu and Kelantan. We proceed on Gong Badak Road towards Batu Rakit and
stopping at Norra Nasi Kerabu, Ayam
Bakar shop at Wakaf Tengah with coconut trees around it. It is a humble
stand alone reasonably big shop with few ceiling fans to boot. What is
interesting and different here is that they serve grilled chicken and beef
which were grilled right in front of the shop.
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| well mixed Nasi Kerabu + grilled chicken sans the budu |
Literally Nasi Kerabu means Rice Salad. The Kerabu is made from various combinations
of vegetables or edible shoots. The vegetables and shoots were sliced finely
and mixed with grated coconut. The Kerabu served to us were of various
vegetables and shoots the names of which escape my mind. In actual fact, I did
not recognize any of them though some of them taste familiar to me.
The rice in its actual color is blue in color from the petals
of kembang telang (butterfly–pea) flower
which is used as coloring agent. However, at Norra’s shop the rice is white in
color. It was served with green sambal and budu
sauce (made from fermented seafood products) grilled chicken on the side.
According to my brother in law, MN, the budu sauce is a must companion of the
Nasi Kerabu. The expert, MN, further
reiterated that the Kerabu must be mixed together with the rice, sambal and budu
before consuming them. Hence, the rice and kerabu are mixed together and
smothered with the best sauce on earth, i.e. budu, which yours truly avoided at
all cost.
In conclusion it is the best Nasi Kerabu I’ve ever tasted,
earning a respectable 9 on Acepaizah’s scale.
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| patrons queuing & man manning the grill |
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| Norra - Nasi Kerabu Ayam Bakar |
~Acepaizah~
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