Recipe Ingredient
- 600g cooked rice
- 75g shredded and grilled salted fish (meat only)
- 75g dried prawns
- 1 cup toasted and pounded grated coconut
- Finely sliced:
- 1 stalk lemon grass
- 2 turmeric (kunyit) leaves
- 10 young kaduk leaves
- 6 kaffir lime leaves (daun limau purut)
- 2 stalks polygonum (daun kesom)
- 3 cekur leaves
- 2 stalks basil (selasih)
- 5 mint leaves (daun pudina)
- 1 wild ginger flower (bunga kantan)
- 5 shallots
- Seasoning:
- 1/2 tsp salt or to taste
- 1 tsp pepper
- 1/2 tsp ground black pepper powder
- 1 tbsp sugar or to taste
- 1 cube ikan bilis stock granules
- 2-3 tbsp water
Instructions
- Steam overnight cooked rice until soft.
- Put rice in a large basin.
- Heat 2 tbsp oil in a wok; saute dried prawns until fragrant.
- Add in all the seasoning ingredients and mix well.
- Dish out and mix with the rice.
- Combine the rest of the sliced vegetables or ulam-ulam.
- Toss well and serve.
