blue-pea-flower-rice-salad

Blue Pea Flower Rice Salad (Nasi Kerabu)

Total time: 50 minutes

Serves 4

5.9 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 cup - White rice, washed and drained

1 cup - Water

¼ tsp - Salt

4 - Butterfly pea flowers (bunga telang)

1 cup - Purple cabbage, finely shredded

1 cup - Kaffir lime leaves, finely shredded

1 cup - Long beans, finely shredded

1 cup - Thai basil leaves, finely shredded

1 cup - Mint leaves, finely shredded

1 cup - Polygonum leaves (daun kesum), finely shredded

1 cup - Bean sprouts

1 cup - Cucumber, thinly sliced

1 cup - Carrots, thinly sliced

For the Sambal

10 - Dried red chilies, soaked in hot water and deseeded

5 - Shallots, peeled

3 cloves - Garlic, peeled

1 tb - Dried shrimp, soaked in hot water

1 tb - Shrimp paste (belacan), toasted

½ tb - Tamarind paste, mixed with 2 tablespoons water (for tamarind juice)

½ tb - Palm sugar or brown sugar

⅛ tsp - Salt

3 tb - Toasted grated coconut (kerisik)

UTENSILS

Rice cooker, Food processor, Pot, Pan, Chopping board, Knife

INSTRUCTIONS

1. Combine the rice with water, salt, and butterfly pea flowers in a rice cooker. Cook the rice until it is fully cooked, then remove the butterfly pea flowers.

2. In a food processor, blend the dried red chilies, shallots, garlic, dried shrimp, shrimp paste and palm sugar until smooth.

3. Transfer the paste to a pan and cook over medium heat for 10 minutes until it thickens. Season with salt. Set aside to cool.

4. Once the rice is cooked and warm, gently fluff it with a fork and place it on a serving platter or individual plates.

5. Arrange the shredded herbs and vegetables on top of the rice. Drizzle the sambal over the rice and herbs.

6. Sprinkle the toasted grated coconut over the top. Serve with grilled fish or chicken for a balanced meal.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 317g

Energy (kcal)

317.6

Carbs (g)

52.1

Proteins (g)

10.9

Fats (g)

6.2

Fibre (g)

5.9