For rice
Ingredients
3 cups warm cooked white rice
1/2 cup bunga telang/pea flower extract (see nasi bunga telang)
Salt for taste
Pour extract into rice and gently stir with a chopstick.
Keep aside.
(Note: don't stir too much because you want some grains to be white and the rest blue for the contrast of colours)
Herbs from nava k's garden (as needed) - all sliced thinly/shredded
Lengkuas/galangal
Serai
Pegaga/pennywort
Daun kaduk/betel leaf
Turmeric/kunyit leaf
Limau purut/kaffir lime leaves
Basil
Method
Toss these herbs alongside rice just before serving.
For kelapa udang kering kerisik/coconut dried prawn flakes
For kelapa udang kering kerisik/coconut dried prawn flakes
1/4 cup dried prawns - soaked and rinsed
1/4 cup fresh grated coconut
1/2 tsp turmeric/kunyit powder
Chilli flakes - as needed
Palm sugar - as needed
Salt - as needed
2 tbsp oil
Method
Light pound coconut and dried prawns.
Fry with the rest of ingredient in oil till flaky and crispy.
2 pcs of bawal putih/white pompret (or any suitable type, preferably local catch) - score on both sides
1 tsp ginger paste
1 tsp garlic paste
1 tbsp dried chilli paste
1 turmeric leaf - shredded/sliced
2 tsp corn flour
1 tsp rice flour
Salt for taste
Method
Marinate fish with the ingredients.
Keep in the fridge until frying time or for an hour.
For budu ikan bilis/anchovies sambal
1/2 cup bilis - soaked, rinsed and crispy fried
1 red chilli - sliced
1 green chilli - sliced
1 green chilli - sliced
3 shallots - sliced
Budu - as needed
Palm sugar - as needed
Calamansi lime/limau kasturi - as needed
(Note: no need for salt because budu is salty enough)
Method
Pound bilis, chilli and shallots
Season with budu, sugar and calamansi lime.
To Serve
Scoop rice onto a serving plate and surround with the condiments, plus add fried salted fish, salted egg and calamansi lime for the flakes/kerisik.