• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. 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.
  2. Shallow fry the sardines until cooked. Remove the flesh and flake it.
  3. Drain the salt fish and dried prawns and fry them until crisp. Pound until fine.
  4. Roast the grated coconut, stirring frequently, until brown and crisp. The toasted coconut can be left as is or pounded fine.
  5. Pound the galangal, ginger and cili padi into a paste.
  6. Finely slice the shallots, lime leaves, bunga kantan and lemongrass.
  7. Toss all the ingredients together in a mixing bowl. Add seasonings and lime juice to taste. Serve with sambal belacan and a curry.
  8. 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.

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