BATTERED SQUID BASED RING, SERVED WITH BLUE PEA FLOWER RICE, PICKLED VEGETABLE, SAMBAL SAUCE AND PRAWN CRACKER

Blue Pea Flower Rice

1. Boil 1 cup of water and steep the blue pea flowers for a few minutes to extract the color.
2. Smash and roughly chop the lemongrass stick.
3. Put all the dry ingredients in a medium saucepan, suitable for preparing rice.
4. Add the hot water (including the flowers) and the remaining 1 cup of cold water into the saucepan.
5. Cook the rice, stirring occasionally to ensure the rice is dyed blue evenly.

Pickled cabbage and carrot

1.  In a large bowl, mix the cabbage, shredded carrots, garlic, hot pepper, and black pepper.
2. In a small saucepan, bring the water, oil, vinegar, and salt to a boil. Stir to dissolve the salt. Add the honey, stir, and bring to a boil again.
3. Pour the hot pickling liquid over the cabbage mixture, then toss with two large spoons. Let cool for a few minutes.
4. Transfer to a 2-quart jar, packing tightly. Cover with a lid and let cool to room temperature. Refrigerate—it will only get better with time.

Pomelo salad

1. In a large bowl, combine pomelo segments, sliced cucumber, julienned carrots, shallots, cilantro, and chopped peanuts.
2. In a small bowl, whisk together fish sauce, lime juice, soy sauce, oil, brown sugar, minced garlic, and chopped chili (if using).
3. Pour the dressing over the salad ingredients and toss everything until well combined.
4. Garnish with extra cilantro and peanuts if desired. Store leftovers in the fridge and enjoy the next day.

Subi Battered Squid Based Rings

1. Deep-fry Subi Battered Squid Based Rings in oil heated to 180°C for 1.5 – 2.5 minutes, or until golden brown.
2. Remove and set aside to drain excess oil.

Serve

1. Scoop a bowl of Blue Pea Flower Rice and place it in the center of the plate.
2. Arrange the pickled vegetables on one side of the rice.
3. Place fried Subi Battered Squid Based Rings and prawn crackers beside the rice.
4. Scoop sambal sauce into a sauce plate and serve alongside the dish.