Nasi Kerabu

Ingredients:
300 grams of rice - cleaned
675 ml water
15 Telang flowers - ground & water taken
A little blue food coloring
Little crakers, eggs, salt & lemon juice

Coconut sauce:
Half a grated coconut - fry until brown
A mackerel fish - baked and pounded
5 shallots - finely ground
2 stalks lemon grass - finely ground
1 teaspoon black pepper - finely ground
Sugar & salt to taste

Salads:
100 grams of bean sprouts - tails removed
50 grams selom leaves - chopped
5 kesom stalks - sliced
3 yellow leaves - chopped
1 stalk lemon grass - sliced
1 cucumber - sliced

Pickled condiment:
300 ml coconut milk - from 1 coconut
10-12 dried chillies - finely ground
6 shallots - finely ground
2 cloves garlic - finely ground
1.5 cm ginger - finely ground
1 piece tamarind splines
4 tablespoons pickled
1 tablespoon sugar

How to Make:
1.  Combine rice with water, Telang flower water and a little coloring. Cook until the rice dry. Reduce heat and cover the pot.
2.  Combine all ingredients coconut sambal.
3.  Pickled sauce : coconut milk until oil out. Pour tamarind paste and splines. Stir until boiling and thickened. Put sugar and pickled. Stir and remove from heat.
4.  Serve with crakers studs rice, eggs salt, coconut sambal, salad and lime.