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.
