Nasi Kerabu Ayam Kunyit & Mango Pandan Jelly

Nasi Kerabu

1. Soak the blue-pea flowers in a bowl filled with water and set it aside for the colour to seep out.
2. Wash the rice. Once the water turns blue.Add mix the blue water with rice. Cook the rice in a rice cooker.
3. Once nearing the end, place the screwpine leaves into the rice cooker.
4. In a pot add medium heat, add some oil, cook shallot, garlic, ginger, asam and lemongrass until it becomes aromatic.
5. .Add the chilli paste, cook until evenly mixed.
6. Next, pour in the low-fat milk and Coconut milk and continue to stir until slight bubbling. Then bring the heat down to low.
7. Chop all vegetables finely and mix everything in a bowl.
8. Add pepper for additional flavouring.
9. Put the rice to the shape of the bowl. Place the rice in the middle of the plate. Surround the rice with the salad. Put the sauce on the side, to be added according to preference.

Ayam Kunyit

1. Place chicken pieces into a large bowl. Add turmeric powder (or ground turmeric paste), salt, and pepper.
2. Arrange the chicken pieces on the preheated grill. Brush the tops of chicken pieces with oil.
3. Increase heat slightly to brown meat, turning whenever necessary. This will take another 5 minutes.
4. Remove from oven and allow to cool.

Mango Pandan Layered Jelly

1. Peel mango and retain flesh. Blend flesh together with ½ cup water and set aside.
2. Blend pandan leaves together with ½ cup water and sieve for juice. Set aside.
3. Cook agar-agar with water until dissolve.
4. Add sugar and cook until sugar dissolve.
5. Stir in low-fat milk and mix well
6. Pour ⅓ portion of the agar-agar mixture into a tray, example mixture (a)
7. Divide the remaining mixture into 2 portions: (a) with Pandan leaves extract. (b) with Mango paste. Note: the mixture must be constantly warmed over low heat.
8. When mixture (a) is almost set, pour in mixture (b). When mixture (b) is almost set, pour in mixture (a). Leave it to set.