Measurements

• 1 cup Rice
• 1 1
• 10 Butterfly pea flowers
• 1/2 tsp Salt
• 1/2 tsp Turmeric
• 1 stalk Lemongrass
• 2 Kaffir lime leaves
• 2 Shallots
• 2 cloves Garlic
• 1 inch Ginger
• 1 inch Galangal
• 2 tbsp Dried shrimp
• 2 tbsp Fish sauce
• 1 tsp Sugar
• 1/2 cup Grated coconut, toasted
• 1 Cucumber
• 1/2 cup Long beans, chopped
• 1/2 cup Bean sprouts
• 1/2 cup Cabbage, shredded
• 2 Bird
• 1 Lime
• 2 Eggs
• 200g Fish
• 1 cup Keropok
• 2 tbsp Sambal
• 1 tbsp Belacan

Preparation Method

• Rinse the rice and soak it with butterfly pea flowers in water for 30 minutes to achieve a blue color.
• Drain and set aside.
• In a pot, combine coconut milk, salt, turmeric, lemongrass, and kaffir lime leaves.
• Bring to a simmer.
• Add the soaked rice to the pot and cook on low heat until the rice is done and the liquid is absorbed.
• In a pan, sauté shallots, garlic, ginger, and galangal until fragrant.
• Add ground dried shrimp, fish sauce, and sugar to the pan.
• Stir well and cook for 2 minutes.
• Mix the sautéed ingredients with the cooked rice.
• Serve the rice with toasted coconut, cucumber, long beans, bean sprouts, cabbage, bird's eye chilies, lime wedges, boiled eggs, grilled fish, keropok, sambal, and belacan on the side.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.