Recipe Ingredient
- Grilled Turmeric Chicken:
- 500g Boneless Chicken Thigh
- 6g Turmeric Powder
- 3g Coriander Powder
- 5g Garlic, grated
- 30g Cooking Oil
- 2g Salt
- Fragrant Blue Rice:
- 350g Water
- 2g Dried Blue Pea Flower
- 60g Jasmine Rice
- 1pc Lemongrass, crushed
- 3pcs Lime Leaves, crushed
- Condiments:
- 35g Peeled Shallots, sliced
- 35g Lemongrass, thinly sliced
- 35g Ginger Flower, thinly sliced
- 10g Thai Basil Leaves
- 10g Mint Leaves
- 10g Dessicated Coconut, toasted
- 35g Carrot, shredded
- 35g Cabbage, shredded
- 160g Anchor Shredded Colby & Cheddar
- 4pcs Tortilla Wrapper
Instructions
- Mix marination and chicken well and let it marinate for at least 30 minutes or overnight for better result.
- Grill chicken for 3-5 minutes each side, and bake in oven for another 10-12 minutes or until fully cooked. Set aside until needed.
- Heat water to warm and infuse blue pea flower for 15 minutes.
- Wash the rice, put into rice cooker with lemongrass and lime leaves.
- Strain blue pea flower water into rice cooker and cook accordingly.
- Warm tortilla wrappers on a non-stick pan.
- Lay on a clean work surface, spread an even layer of rice on the tortilla, leaving a 2-inch gap at the border.
- Add shallots, lemongrass, ginger flower, Thai basil, mint leaves and dessicated coconut.
- Then add a layer of carrot, cabbage and Anchor Shredded Colby & Cheddar. Place sliced chicken.
- Fold tortilla side in over the filling. Then roll the bottom flap of tortilla up over the filling, holding the sides tight as you roll until it is sealed. Serve with chili masak lemak sauce on the side. Enjoy!