Ingredients
- 1 cup (200g) jasmine rice
- 1 cup (240ml) butterfly pea flower tea
- 1 cup (70g) shredded cabbage
- 1 cup (100g) bean sprouts
- ½ cup (50g) sliced cucumber
- ½ cup (15g) loosely packed fresh herbs, such as mint and Thai basil
- 2 servings grilled fish or chicken, to serve
For the Sambal
- 4 dried red chiles
- 2 garlic cloves
- 2 shallots
- 1 teaspoon belacan
- 1 tablespoon lime juice
Optional Garnishes
- toasted coconut
- sliced chiles
- keropok
- budu (fermented anchovy sauce)
Method
- Rinse the jasmine rice until the water runs mostly clear. Cook it with the butterfly pea flower tea in place of plain water.
- Blend the dried chiles, garlic, shallots and belacan until smooth.
- Stir the lime juice into the sambal.
- Prepare the cabbage, cucumber and fresh herbs.
- Prepare the bean sprouts and your choice of grilled fish or chicken.
- Divide the blue rice between 2 serving plates. Arrange the vegetables, herbs and grilled fish or chicken around the rice.
- Add the sambal and any optional garnishes just before serving.
Following the cooking method on the package for your rice or your rice cooker instructions if you're using that.
If your chilies aren't soft enough for smooth blending, you can soak them for 10 to 30 minutes in hot water until they are.
Slice your veggies thinly so they're easier to mix with the rice later.
Notes
- For a deeper blue color, make strong butterfly pea flower tea and strain it before measuring the 2 cups (480ml) you need for your rice.
- Serve the sambal on the side so people can add however much they want.
- Keep leftover rice, sambal, fresh toppings and protein in separate airtight containers. Refrigerate the rice and eat within 2 days.
- I like to add keropok (Malaysian prawn crackers) for some crunch.
- Use any veggies you want and any protein.