Ingredients
- 1 cup fresh grated coconut
- 1/2 cup ikan bilis
- 3 cups rice, cooked
- 1 lemongrass very thinly sliced
- 1 ginger bud very thinly sliced (optional)
- 1 shallots very thinly sliced
- 1 inch fresh ginger very thinly sliced
- 1/2 inch galangal very thinly sliced
- 1/2 inch turmeric very thinly sliced
- 1 celery leaves
- 1 bunch cilantro
- 1 bunch mint leaves
- 1 watercress
- 10 kg kaffir lime leaves
- 6 tbsp vegetable oil
- Salt and pepper to taste
Steps
- Heat a large pan over very low heat.
- Add the coconut and toast it, stirring constantly for 20 minutes. It will turn golden brown and dry out.
- Let cool and grind it to the texture of fine breadcrumbs In a food processor or in a mortar or pestle .
- Feet 2 tbsp of oil in the Wok and Dried fish.
- Fry stirring often until golden brown, about 5 minutes .
- Let cool and cut it into small pieces.
- Pick the leaves from the stems of the herbs.
- Roll off the leaves into little bunches, with the lime leaves on the outside.
- Chop very finely creating very thin julienned herb strips.
- In a large bowl combine all the ingredients.
- Toss with the vegetable oil ,add salt and pepper to taste, and serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.