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)
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.
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