Nasi kerabu

Ingredients

• For the rice
• Ingredients
• 3 cups warm cooked white rice
• 1/2 cup bunga telang/pea flower extract (see nasi bunga telang)
• Salt for taste
• Herbs for the rice (as needed)
• Coriander leaf
• Cekur/ginger
• Lengkuas/galangal
• Serai/lemongrass
• Pegaga/Penny wart
• Daun kaduk/betel leaf
• Turmeric leaf
• Kaffir lime leaf
• Basil leaf
• For the 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
• For the kunyit/turmeric sambal fish
• 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
• For the budu ikan bilis/anchovy sambal
• 1/2 cup bilis - soaked, rinsed and crispy fried
• 1 red 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)

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Preparation

• For the rice:
  Pour extract into rice and gently stir with a chopstick.
  Keep aside to cool down rice.
  (Note: don't stir too much because you want some grains to be white and the rest blue for the contrast of colours)
• For the coconut/kerisik:
  Light pound coconut and dried prawns.
  Fry with the rest of ingredient in oil till flaky and crispy.
  Dish out.
• For the fish:
  Marinate fish with the ingredients.
  Keep in the fridge until frying time or for an hour.
  Deep fry and dish out.
• For the budu ikan bilis:
  Pound bilis, chilli and shallots
  Season with budu, sugar and calamansi lime.
  Keep aside.
• To Serve:
  Scoop rice onto a serving plate and surround with the condiments including fried salted fish, salted egg and calamansi lime for the flakes/kerisik.