Boil salted egg over medium heat for 15 minutes. Remove and when cool enough to handle, cut salted egg into half. Scoop out the two salted egg halves with a spoon.
Microwave fish crackers on high for 1 minute. Remove and set aside.
Fragrant Blue Rice
Wash and drain rice in rice cooker insert for 4 to 5 times. Add lemongrass and kaffir lime leaves.
Soak bunga telang (blue/butterfly pea flower) in warm water for 15 minutes. Strain blue pea flower water over rice.
Transfer rice cooker insert to the rice cooker. Press the start button to cook rice.
Kerisik Ikan (Coconut Fish Flakes)
Toast (without oil) grated coconut in a non-stick fry pan, stirring constantly over low heat until the general distribution of the coconut is golden brown. This should take about 8 to 10 minutes. Remove and set aside.
In the same fry pan, cook snapper fillet with ¼ teaspoon salt and ground pepper. Break up the fish with a spatula. This should take about 10 minutes.
Grind and pound toasted coconut in a circular motion using a mortar and pestle to release its oil and fragrance. Add fish flakes and remaining ¼ teaspoon salt and continue to grind and pound until fine and well mixed.
Kuah Tumis (Spiced Sauce)
Blend red chilies, ginger, garlic, shallots, and lemongrass with 2 tablespoons of water into a paste.
Heat vegetable oil in a small saucepan. Stir fry spice paste until fragrant, about 3 to 4 minutes. Pour in coconut milk. Add asam gelugor, fish sauce, salt, and sugar. Stir fry until sauce has thicken, another 3 to 4 minutes. Transfer to a small bowl.