Nasi Lemak Kerabu Bunga Telang aka Coconut Blue Rice Salad

Ingredients:
3 cups Basmathi rice ~ washed & soaked for 30 mins, drained
3-1/2 cups
50 pcs Butterfly-pea ~ washed, pound + 2 tbsp water & extract the juice
4 screwpine leaves ~ knot
1 lemongrass ~ bruised
2" ginger ~ bruised
Salt to taste

Condiment:
Blue torch ~ thinly sliced
Kafir Leaves ~ thinly sliced
Cucumber ~ cut matchstick
Laksa leaves ~ thinly sliced
Bean sprout
Salted egg
Fried fish
Roasted spicy coconut
Sambal belachan

Directions:

1. In a rice cooker, add the drained rice & blue juice.  Mix well and set aside.
2. In a pot, low heat brings the coconut milk together with screwpine, lemongrass & ginger to a boil.
3. Pour the coconut mixture into the rice cooker, then add salt & cook the rice as normal.
4. Serve the coconut rice with the above condiments.

Roasted Spicy Coconut:

1/2 cup shredded coconut

3 shallots

1 lemongrass

1 tsp black peppercorn

Fried the coconut light golden then add the pounded ingredients.  Stir-fry the mixture well coated then add sugar & salt.  Fried till dark golden brown.