Nasi Kerabu with Egg

Ingredients(for 1 plate with blue rice, ulam, egg, and sambal)

• 1 cup White rice (preferably local fragrant rice)
• 10 flowers Bunga telang (butterfly pea flowers) (for natural blue coloring)
• 2 pieces Pandan leaves (tied into knots)
• 2 Eggs (hard-boiled)
• 1 cup Ulam (local herbs and raw vegetables) (mixture of daun kesum, daun selom, long beans, bean sprouts)
• 1/2 Cucumber (thinly sliced)
• 1/4 cup Grated coconut (lightly toasted)
• 1 stalk Lemongrass (finely sliced)
• 2 tbsp Sambal (homemade, vegetarian (no belacan))
• 1/2 tsp Salt
• 1 tsp Olive oil (for toasting coconut) - optional

Instructions

1. 1

   Prepare the blue rice by boiling bunga telang flowers in 1 cup of water for 5 minutes. Strain to obtain blue water.

   5 minutes

   Use fresh or dried bunga telang for a natural, vibrant blue color.

2. 2

   Rinse the rice and cook it with the blue water, pandan leaves, and a pinch of salt in a rice cooker until fluffy.

   15 minutes

   Add extra pandan for a fragrant aroma.

3. 3

   Hard-boil the eggs, then peel and halve them.

   10 minutes

   Place eggs in cold water after boiling for easy peeling.

4. 4

   Prepare the ulam by washing and finely slicing daun kesum, daun selom, long beans, bean sprouts, and cucumber.

   5 minutes

   Use a variety of local herbs for more authentic flavor.