#blue rice

#TummyTales: Kak Som

Who isn’t curious about why Nasi Kerabu is blue? (It’s because of the flower-based dye that they use to cook the rice with, btw) 

I don’t remember when was the first time I got into eating nasi kerabu, but it doesn’t matter now because I’m totally a fan. It’s weird because I absolutely hate shredded coconut - which is what makes the flakes! It’s also a little spicy but I seem to always make an exception for this dish. Hmm.

You can choose between beef or chicken, and if you know me, it’s always beef > chicken. It wasn’t even RM 10 (<$3) and you get it a generous portion with sauce. No lekor (crispy fish crackers) unfortunately. Nonetheless, it tasted nothing short of amazing and I just love it when I eat the rice + dish combo because it’s crispy, salty and soft all at the same time. 

Head to Kampung Baru if you’re looking for foods from the upper peninsula, and you’ll find gems like these at Kak Som. It’s a very simple place situated at the same row as my fav. nasi lemak place (Nasi Lemak Mak Wanjor) and go-to som tam/mango sticky rice place (which only cost RM5 a piece, btw!).

So now all my food secret is out!!

Daily Blue Rice from Butterfly Blue Pea Flower

Bunga telang yang saya tanam dari benih sudah beberapa bulan ini rajin berbunga dengan rutin. Awalnya saya panen untuk diseduh jadi teh bunga telang. Teh bunga telang akan berwarna biru, lalu dicampur markisa yang juga sedang panen di halaman, widiiiih, warna tehnya jadi berubah dari biru ke ungu macam Bali sunset saja. Anak-anak suka lihatnya, dan suka menikmati seduhan teh bunga telang campur…