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Aromatic butterfly pea flower rice served with a fiery sambal belacan made using Puteri Cili Giling and Puteri Mentega Laut — premium belacan from natural, authentic sources for a truly traditional taste.
For the Blue Rice (Nasi Biru):
2 cups jasmine rice
10–12 butterfly pea flowers (bunga telang)
2 pandan leaves (tied in knot)
3 cups water
1/2 tsp salt
For the Sambal Belacan:
Cook the Blue Rice
Soak the butterfly pea flowers in 1 cup of hot water for 10 minutes, then strain the blue water.
Rinse the rice, then cook with:
2 cups of water,
1 cup blue flower water,
pandan leaves, and salt.
Use a rice cooker or pot. Cook as normal until rice is soft and fluffy.
Prepare the Sambal Belacan
In a pan, sauté Puteri Mentega Laut – Belacan with a bit of oil until aromatic.
Add Puteri Cili Giling, garlic, and red chili. Stir-fry for 1–2 minutes.
Remove from heat. Add lime juice, sugar, and a pinch of salt. Mix well.
Taste and adjust — it should be spicy, tangy, and savory!
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