Recipe Ingredient
- 1 1/4 cups long-grain rice
- 4 fresh sardines or 2 medium ikan kembong, gutted
- 1/4 cup salted ikan kurau, soaked in water
- 1/4 cup dried prawns, soaked in water
- 1 cup grated fresh coconut
- 2cm galangal, peeled
- 2cm ginger, peeled
- 2-3 cili padi
- 5 shallots, peeled
- 3-5 kaffir lime leaves, centre vein removed
- 2-3 large torch ginger buds (bunga kantan)
- 2-3 fat stalks lemongrass, white part only
- 2 cups finely shredded mixed fresh herbs (see note below)
- Sugar, salt and white pepper
- Juice from 2-3 limes
Instructions
- Cook the rice with a little salt and, if desired, a pinch of turmeric powder. Fluff up with a fork when cooked and leave to cool.
- Shallow fry the sardines until cooked. Remove the flesh and flake it.
- Drain the salt fish and dried prawns and fry them until crisp. Pound until fine.
- Roast the grated coconut, stirring frequently, until brown and crisp. The toasted coconut can be left as is or pounded fine.
- Pound the galangal, ginger and cili padi into a paste.
- Finely slice the shallots, lime leaves, bunga kantan and lemongrass.
- Toss all the ingredients together in a mixing bowl. Add seasonings and lime juice to taste. Serve with sambal belacan and a curry.
- Note: Use fresh herbs according to taste and availability. Examples: ulam raja, mint, turmeric leaf, pegaga,daun kaduk (wild betel leaf), and daun kesom (laksa leaf). Layer all the leaves with the biggest one on the outside, roll up like a cigar and slice finely.
