Ingredients
- ***Ingredients for Blue Rice (makes 3 cups):
- 1 cup jasmine rice
- ½ cup warm water
- 2 tsp blue pea flower tea
- 1 cup water, extra for steaming
- ***Ingredients for Tofu Blossoms (serves 4-6):
- 1 block firm tofu, cut in half, then each half sliced to make 4 flat squares, then pressed for ½ hour
- 2 tbsp Lee Kum Kee salt-reduced Soy Sauce
- 1 tbsp raw sugar
- 1 tsp ABC Original Chilli Sauce
- ½ tsp garlic powder
- 1 tsp lemongrass paste
- Zest of ½ lime
- 1 tsp Yeo’s Pure Sesame Oil
- 2 tsp cornflour
- Oil spray for airfrying
- ***Suggested Ingredients for Salad (for a single serve - simply increase quantities if you are hungry or for more lucky diners! Swap in or out ingredients as desired - as long as there is a balance of sweet, sour, salty, spicy):
- ¼ cup of each of the following: Shredded red cabbage, Shredded baby wombok, Mung bean sprouts, trimmed, Shredded carrot
- ¼ Lebanese cucumber, halved, seeds removed, sliced into half-moons
- 1 yellow mini-capsicum, sliced
- 1 red mini-capsicum, sliced
- ¼ ruby grapefruit, segmented without pith or skin, chopped
- 1 spring onion, trimmed, sliced
- A dessertspoonful of each of the following: Puffed rice, Toasted black and white sesame seeds, Sliced fresh lemongrass, Toasted shredded coconut, Fried shallots, Toasted cashews
- 1 hard boiled egg, cooled, peeled, for Egg Bunny(see below for instructions)
- Chilli flakes (I used a fresh chilli flower here)
- 3 kaffir lime leaves, centre stem removed, finely sliced
- 2-3 sprigs Thai basil
- 1 lime cheek
- Cucumber fans, to decorate
- ***Ingredients for Dressing:
- 15 g fresh galangal, peeled, roughly chopped
- 3 small shallots, peeled, roughly chopped (60 g)
- 2 large garlic cloves, peeled, halved (20 g)
- 1 tbsp lemongrass paste
- 10 g dried shrimp
- 5 g toasted belachan
- 60 ml Squid Fish Sauce
- 2 tsp store-bought tamarind purée
- 3 kaffir lime leaves, centre stem removed
- 100 g palm sugar
- 60 ml water
Method
- ***Method for Blue Rice:
- Rinse rice well under running water, drain well. Steep blue pea flower tea in warm water for 10 minutes. Strain tea into saucepan, pressing flowers to extract all liquid. Add extra cup of water and drained rice, bring to boil. Immediately turn heat to lowest setting and cover saucepan. Steam 15 minutes, turn off heat, leave covered 10 minutes. Carefully fluff rice.
- ***Method for Tofu Blossoms:
- Slice each pressed tofu square horizontally to make 8 flat squares (each approx 1 cm thick). Cut out flowers shapes from each square. Freeze leftover tofu scraps for another use. Mix together marinade ingredients (except cornflour) and add tofu blossoms. Marinate for 30-60 minutes.
- Sprinkle cornstarch over marinated tofu, toss gently with tongs. Spray airfyer basket with oil, place tofu in one layer in airfryer leaving space around each flower, cooking in batches if needed to avoid overcrowding. Spray blossoms. Airfry 200°C for 6-8 minutes, turning over halfway.
- ***Method for Dressing:
- Place all ingredients in high-speed blender/Thermomix, blend until quite smooth and paste-like. Transfer to small saucepan, simmer over low-medium heat for 10-15 minutes, until the mixture thickens slightly and darkens, stirring often. Add a little more water if it seems too thick. Allow to cool.
- ***To make Egg Bunny:
- Cut off the bottom quarter of egg white lengthwise, divide the cut piece in two lengthwise to make ears. Cut off the bottom of the ears. Place egg cut side down and cut slit around the “neck” of the egg bunny. Insert the ears into slit. Draw on eyes with edible marker.
- ***To serve:
- Fill a small bowl with Blue Rice, press in lightly, tip upside down into larger serving bowl. Arrange Salad Ingredients aesthetically around the rice. Place the Egg Bunny on top of Rice mound. Serve with Dressing alongside. Toss and enjoy!
Product used in recipe
- Lee Kum Kee - Salt Reduced Soy Sauce
- Yeo's - Pure Sesame Oil
- ABC - Original Chilli Sauce
- Squid Brand - Fish Sauce
