Home Cooking Nasi Kebuli

“Sue Lynn, mari ‘jap!”

“Nak bg you try nasi ni”.

“Nasi ape?”

“Nasi Kebuli”.

It used to be breakfast for royalty in Terengganu. This small, unassuming packet of rice packed a wallop. The fluffy rice grains, yellowed from tumeric and fragrant from spices (I picked out lemongrass and star anise), were just lightly flavoured. Not as cloying as a rich nasi lemak so it makes a good breakfast, or brunch.

The small piece of fish is called ikan ayer tawar. It’s supposedly similar to ikan tongkol but of better grade. The sweet-spicy gravy is meant to be this diluted – apparently, that’s how they eat it in Terengganu. And the cili giling (pounded chili) can be nuclear for the butter tongues.

Thank you Izami. For breakfast and introducing me to Nasi Kebuli. :)

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