Nasi Kerabu (Blue Pea Rice)

Vegetable salad

• 250 g cabbage, thickest part of the core removed, cut in wedges that fit through feeder tube
• 100 g long beans, cut in 15 cm length
• 3 sprigs fresh coriander, leaves only, finely cut
• 2 sprigs Thai basil, fresh, leaves only, finely cut
• 1 stalk laksa leaf, thinly sliced
• 3 kaffir lime leaves, thinly sliced
• 2 torch lily (bunga kantan), thinly sliced
• 1 stalk fresh lemongrass, white part only, thinly sliced

Chilli sauce

• 10 bird's eye chillies (cili padi)
• 2 garlic cloves
• 60 g vinegar
• 1 tbsp sugar
• 1 tsp salt

Spicy gravy

• 3 dried chillies, soaked in hot water to soften
• 60 g shallots
• 1 garlic clove
• 5 g fresh ginger
• 120 g water
• 10 g cooking oil
• 400 g coconut milk
• 1 dried tamarind piece (asam keping)
• 2 stalks fresh lemongrass, white part only, smashed
• 2 tbsp budu (anchovy fish sauce)
• 2 tsp sugar
• 1 pinch salt, adjust to taste

Blue pea rice

• 600 g water
• 200 g hot water
• 10 g blue clitoria flowers (bunga telang), fresh or dried, lightly rinsed
• 400 g Basmati rice, rinsed
• 3 pandan leaves, tied into knots
• 1 banana leaf, trimmed and cut in pieces (10 cm x 10 cm) (optional)