Nasi Lemak Bunga Telang (Classic Blue Pea Flower Rice)
Hidangan tradisional · Malaysian
A classic Nasi Lemak featuring rice infused with the natural blue hue of butterfly pea flowers, served with traditional accompaniments. This version focuses on authentic flavors and presentation.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Jasmine rice2 cups
- Coconut milk1.5 cups
- Water1 cup
- Pandan leaves3-4 stalks, tied into a knot
- Butterfly pea flowers (dried)1/4 cup
- Salt1 tsp
- Anchovies (ikan bilis)1/2 cup, for sambal and garnish
- Dried chilies10-15, soaked
- Shallots3-4, chopped
- Garlic2 cloves, chopped
- Belacan (shrimp paste)1 tsp, toasted
- Tamarind paste1 tbsp
- Sugar1 tbsp
- Eggs4
- Peanuts1/2 cup, roasted
- Cucumber1/2, sliced
- Vegetable oilfor frying
Langkah
- 1
Rinse jasmine rice thoroughly. Soak dried butterfly pea flowers in 1/2 cup of warm water for 15 minutes. Strain the blue water and discard the flowers.
- 2
In a rice cooker or pot, combine the rinsed rice, coconut milk, 1 cup of water, pandan leaves, and the blue butterfly pea flower water. Add salt and stir well.
- 3
Cook the rice according to your rice cooker's instructions or bring to a boil in a pot, then reduce heat, cover, and simmer until cooked and water is absorbed. Fluff with a fork.
- 4
For the sambal: Blend soaked dried chilies, shallots, garlic, and belacan until smooth. Heat oil in a pan and sauté the chili paste until fragrant and oil separates.
- 5
Add tamarind paste, sugar, and salt to taste. Cook for another 5-10 minutes until the sambal thickens. Set aside.
- 6
Fry the anchovies until crispy. Set aside. Fry the eggs sunny-side up or to your preference. Set aside.
- 7
To serve, place a portion of the blue-hued rice on a banana leaf or plate. Arrange the sambal, fried anchovies, roasted peanuts, sliced cucumber, and fried egg around the rice.
