Ingredients A: Finely ground
Soak butterfly-pea flowers in water.
Put rice into the rice cooker. Add in butterfly-pea flower water, Seri-Aji® Yangchow Fried Rice Seasoning and the rest of the ingredients. Stir well and boil until well-cooked.
Ready to serve with sauce, coconut sambal and chilli sambal.
Sambal Tumis Sauce
Stir-fry ingredient (A) until fragrant.
Put in tamarind juice and season with salt and sugar.
Add in coconut milk and stir thoroughly until boiling. Set aside.
Boil the fish with garcinia atroviridis (asam keping) and also ginger. Remove the flesh and crush to a soft mash.
Mash shallots, garlic and lemongrass until smooth.
Toast the grated coconut without oil in a pan until golden brown. Stir in the mashed ingredients and fish until dry. Season with salt and sugar.
Grind red chilli and garlic until fine.
Season with vinegar and sugar.