Nasi Kerabu with Fried Tempeh

Ingredients(for 1 plate (about 1 cup blue rice, 100g fried tempeh, assorted ulam and sambal))

• 1 cup Beras putih (white rice) (Can use brown rice for added fiber)
• 8-10 flowers Bunga telang (butterfly pea flowers) (For natural blue coloring)
• 200g Tempeh (Cut into bite-sized pieces)
• 1 stalk Serai (lemongrass) (Bruised)
• 3 leaves Daun limau purut (kaffir lime leaves) (Finely sliced)
• 1/2 Timun (cucumber) (Julienned)
• 1 cup Ulam (local herbs such as daun selom, daun pegaga) (Washed and chopped)
• 1/4 cup Santan (coconut milk) (Light coconut milk preferred for health) - optional
• 2 Chili padi (bird’s eye chili) (For sambal; adjust to taste)
• 2 Shallots (Thinly sliced)
• 1/2 tsp Turmeric powder (For tempeh coating)
• To taste Salt (For seasoning)
• 1 tbsp Cooking oil (For shallow frying)
• 1/2 Lime (Cut into wedges, for garnish) - optional

Instructions

1. 1

   Prepare the blue rice: Soak the bunga telang in hot water for 5 minutes until the water turns a deep blue. Strain and use this water to cook the rice with lemongrass and a pinch of salt.

   15 minutes

   For a deeper color, gently crush the flowers before soaking.

2. 2

   While the rice cooks, slice the tempeh into thin pieces. Toss with turmeric powder and a small pinch of salt.

   3 minutes

   Uniform slices ensure even frying and crispiness.

3. 3

   Heat 1 tbsp oil in a non-stick pan. Shallow-fry the tempeh until golden and crispy on both sides. Drain on kitchen paper.

   7 minutes

   Use minimal oil for a healthier fry; air-frying is a great alternative.

4. 4

   Prepare the ulam and vegetables: Wash and finely slice ulam, cucumber, and kaffir lime leaves. Arrange on a serving plate.

   5 minutes

   Use a mix of local herbs for authentic flavor and more nutrients.