Soak butterfly pea flowers in warm water until the colour has been transferred to the water.
Add the blue coloured water in your rice cooking procedure.
Solok Lada:
Slice open the green chilli and remove the seeds.
In a bowl, mix the kembung fish, desiccated coconut, chopped red onion, black and white peppers together.
Stuff the chilli with the fish mixture. Once stuffed, place it in the rice cooker with the rice when it is cooked to steam the chilli for about 5 – 10 minutes.
Fish & Chicken:
Marinade the fish and chicken legs with curry powder, turmeric powder, salt and white pepper. Allow to marinade for at least 3 hours.
Preheat the oil in a pot. Then over medium heat, deep fry the chicken legs for 15 minutes and 8 minutes over high heat for the fish.
Sambal (Chilli Paste):
Boil the dried chilli until tender.
While boiling the dried chilli, toast the belacan on a pan until it is fragrant.
Once ready, grind the drained dry chilli using a pestle and mortal until it becomes a fine paste.
Then add in the toasted belacan, salt and limau and mix until well combined.
Finishing:
Toast the desiccated coconut until golden brown and when cooled, mix with brown sugar to be used as rice topping.
If you like, you may add 1/2 salted egg (boiled for 10 minutes), chopped ginger torch, raw bean sprouts
Once all the ingredients are ready, plate them up and it is ready to be served!
