蓝花饭Nasi Kerabu

将材料A中的蝶豆干花浸泡在滚水里，待滚水染成蓝色后，倒入十谷米内，放进电饭锅内煮熟，备用。Soak dried Bunga Telang in boiling water to turn it into blue; and then cook it with mixed grains in rice cooker.

将材料B里的马鲛鱼和苏东洗净抹干后，下姜黄粉和海盐腌15分钟，备用。Pat dry mackerel and squid, marinate with turmeric powder and sea salt for 15 minutes.

冷油下锅，将切块的天贝、马鲛鱼炸至金黄；苏东滚上薯粉，炸至金黄后，捞起沥干油，备用。Heat oil in wok, deep fry tempeh and mackerel until golden brown; coat squid with tapioca flour and deep fry until golden brown, drain.

将材料C里的长豆粒汆烫去生后，用冰水浸泡10分钟，然后和其他蔬菜丝一起拌匀，放入雪柜内冷藏，以保持酥脆口感，备用。Blanch long bean in boiling water and then soak in ice water for 10 minutes; and then mixes with the rest of salad vegies and keep in fridge to maintain crunchiness.

使用干锅，将材料D里的鲜椰丝翻炒至褐色即可离火上锅，再取一块去骨炸马鲛鱼，和其他材料混合，用绞拌机打至细，备用。Sauté grated coconut in a dry wok until brownish, dish out and shift to blender, add in 1 piece debone mackerel and the rest of ingredients D, blend until fine, set aside.

将蓝花饭、炸海鲜、鲜蔬菜丝、香料椰丝、咸蛋和炸天贝排入盘内，即可享用，大人可配以叁峇酱一起吃，更具风味。Place all ingredients in a plate, adult may serve with sambal.