Rice Herb Salad
Rice Herb Salad
Try this quick and easy rice herb salad recipe by Chef Wan from Best Wan!.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 45 minutes
  • Cooking Time 30 minutes
  • Yield 2 servings
As seen on Best Wan!
Ingredients
  • 454 grams of White rice, cold cooked (Jasmine or Basmati Rice)
  • 2 tablespoons / 1 fl oz pounded Chilli and roasted Shrimp paste (Sambal Belacan) - see below*
  • 2 cm / 1 inch fresh Ginger, minced finely
  • 1 cup Tumeric juice - mix tumeric pulp (kunyit) with hot water, strain
  • 1000 millilitres Coconut cream (Santan Pekat)
  • 6 Shallots (red onion), sliced thinly
  • 4 tablespoons / 2 fl oz of roasted, pounded desiccated Coconut paste (kerisik)
  • 283 grams of desiccated Coconut
  • 4 Calamansi lime(limau Kalamansi, limau Kasturi)
  • 4 pieces Mackerel (ikan Kembung) - or any kind of fish, de-boned and flaked
  • 1 Salted egg, chopped finely - or replace with fish sauce to taste
  • 50 grams / 2 oz dried, Salted threadfin (ikan Kurau Kering) - or any salted fish, flaked
  • 5 raw Long beans or Snake Beans (kacang panjang), finely sliced
  • 1 lemongrass (Serai), pounded
  • 2 Screw Pine leaves (daun pandan)
  • 2 tablespoons / 1 fl oz Black peppercorn, pounded
  • Handful dried shrimps (Hebi, Udang Kering) or dried Anchovies (ikan bilis) - fried and pounded
  • A handful of the following herbs (or your favourite) to be minced finely:
  • Wild cosmos (daun Ulam Raja), sliced thinly
  • Laksa leaves or Vietnamese mint (daun Kesum), sliced thinly
  • Tumeric leaves (daun Kunyit)
  • Lemongrass (Serai), sliced thinly
  • Torch ginger bud (bunga Kantan), shredded thinly
  • Wild pepper leaves (daun Kaduk), sliced thinly
  • Lemon basil leaves (daun Kemangi), sliced thinly
  • Kaffir lime leaves (makrut limau purut), sliced thinly
  • Euodia Redievi (daun Tenggek Burung), sliced thinly
  • Home Made Sambal Belacan:
  • 4 fresh Red chillies
  • 1 teaspoon roasted Shrimp paste(Sambal Belacan)
  • ½ Calamansi lime (limau Kalamansi, limau Kasturi)
Method
  1. Soak rice for 2 minutes, wash and drain
  2. Cook the rice by adding coconut cream (santan pekat) and water. The ratio between the rice and both the liquids should be around 1:1 or 1:1.2.
  3. Add in pounded lemongrass, Screw pine leaves (daun pandan) and turmeric juice. Leave aside to simmer
  4. After the rice has been cooked, add in all the other ingredients, herbs and spices. Add in sugar, salt, and calamansi lime juice to taste Mix them well and serve them immediately
  5. This dish is ideal served with roasted or grilled chicken
  1. Home Made Sambal Belacan:
  2. Pound together 4 fresh red chillies, and a teaspoon of roasted shrimp paste. Squeeze in calamansi lime juice

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