Recipe Ingredient
- 5 tenggiri steaks
- 1kg rice
- Ulam to cook with rice:
- 2 turmeric leaves
- 2 torch ginger leaves
- 2 stalks daun kesum
- 2 cekur leaves
- 2 na dam leaves
- 2 daun kentut
- 2 daun kudu
- 2 stalks curry leaves
- 2cm fresh turmeric
- 2 stalks lemon grass
- (You can omit or add the ulam listed subject to availability)
- 2 pandanus leaves
- 3 kaffir lime leaves
- 2 tablespoon palm sugar
- Garnishing:
- 1 cucumber, pared and julienned
- 1 onion, finely sliced
- 15 stalks of polygonum leaves, finely cut
- 10 long beans, finely sliced
- 1 bunga kantan, finely cut
- 3 stalks of lemongrass, finely sliced
- Fried grated coconut:
- 1/2 a coconut, finely grated
- 8 shallots, finely sliced
- 2cm ginger, sliced
- Palm sugar and salt to taste
- Sambal Belacan:
- 15 chillies
- 5 shallots
- 3 cloves of garlic
- Budu
- 4 bird´s eye chilli
- Lime juice, to taste
- Fish crackers
Instructions
- Slice all the ulam leaves and either blend or pound finely. Add 2 glasses water to leaves and extract the juice. Sieve and repeat with another glass of water.
- Wash rice. Add ulam juice to the rice. Add three pieces of pandan leaves and kaffir lime leaves, and 1/2 a block of palm sugar. Cook in a rice cooker.
- Rub some salt on the fish and grill over a low fire. When cooked, let it cool and then break into flakes.
- Dry fry the grated coconut with sliced shallots, ginger, palm sugar and salt over a low fire. When the mixture turns fragrant, lightly flatten the grated coconut with the back of your spatula.
- Dry fry belacan with shallots and garlic over a low fire until fragrant. Blend this mixture with chilli to make the sambal belacan.
- Mix some budu with limau kerat lintang and bird´s eye chilli.
- Serve the rice with the grilled fish, finely sliced garnishings, sambal belacan, budu and fish crackers.
