1. In a pan, dry toast the desiccated coconut till golden brown.
  2. Drain the soaked prawns, pound till fluffy and toast in a dry wok till aromatic.
  3. In the same wok, add oil for frying the salted fish until crispy and golden.
  4. When cooled, grind the toasted dried prawns and salted fish into a fine powder.
  5. Grate the turmeric into a bowl of water.
  6. Finely slice the shallots, lemongrass, mint leaves, betel leaves, cekur leaves, turmeric leaves, torch ginger flower and kaffir lime leaves. Leave some aside for garnishing later. 


  1. Cook rice using the Rice Cooker, by adjusting the setting for long grain rice.
  2. When rice is cooked, fluff it up and transfer to a separate bowl and leave to cool.
  3. To the bowl, toss in sesame oil and fish sauce. Give it a good toss.
  4. Next add in ground dried prawns and salted fish mixture, grated turmeric juice, desiccated coconut and ¾ of the finely sliced herbs, mixing everything until all the ingredients are properly incorporated with the rice.
  5. Taste and adjust seasoning with more fish sauce if needed.
  6. Garnish with desiccated coconut, ground dried prawns and salted fish mixture, mint leaves sprigs, quartered salted egg and a dollop of sambal belacan.


  • 6 cups Jasmine rice, washed and drained (use measuring cup from rice cooker)
  • 20g Salted fish (Kurau or Threadfin)
  • 3 tbs Vegetable oil
  • 35g Dried prawns, soaking in water
  • 4 tbs Desiccated coconut
  • 1 tbs Fish sauce
  • 2 tsp Sesame oil
  • Enough water to reach the “6 cups” mark in the rice cooker



  • 10 small Red Shallots
  • 1 stalk Lemongrass, tough outer and root removed, crushed
  • 3 stalks Mint leaves
  • 6-8 Betel leaves – (Daun Kaduk)
  • 4-5 Galangal leaves – (Daun Cekur)
  • 1 Turmeric leaf
  • 1 torch Ginger flower
  • 2 young Kaffir lime leaves
  • 10g fresh Turmeric, peeled
  • 15ml Water