Malaysian Herb Rice:

Ingredients Quantity

  • 500g Jasmin rice
  • 800ml water
  • 2 salam leaves or bay leaves


  1. Rinse rice until water runs clear
  2. Place the rice, water and salam leaves or bay leaves into a suitable pot bring to boil.
  3. Reduce heat to a very gentle simmer cover with a lid cook for 20 minutes.
  4. Remove from heat and allow to steam for 10 minutes .
  5. Gently fluff up the rice without breaking the grains then transfer to a flat tray cover and rapidly chill.


  • 100g dried shrimp
  • 160g fresh or frozen shredded coconut (rehydrated dry shredded coconut if fresh is not available)
  • 1kg cooked rice, chilled
  • 10 medium daun kadok (wild betel leaves), finely sliced (if available)
  • 1/2 cup Thai basil leaves, finely sliced
  • 1/2 cup mint leaves, finely sliced
  • 1/2 cup daun kesom (Vietnamese mint leaves), finely sliced
  • 6 kaffir lime leaves, finely sliced
  • 8 shallots, peeled and thinly sliced
  • 2 lemongrass, white part only, thinly sliced
  • 1.5 teaspoon salt
  • 1.5 teaspoon sugar
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground black pepper


  1. Soak the dried shrimp in warm water until softened. Coarsely pound them using a mortar and pestle. Heat up a wok and dry toast the pounded shrimp until they are dry or smell aromatic. Do not burn the dried shrimp.
  2. Make the shredded coconut into kerisik by stir-frying them continuously in a wok, until they turn golden brown in color. Transfer to the mortar and pestle and pound until fine. Set aside.
  3. In a big bowl, combined the cooked rice and all the herbs, shallots, toasted coconut, and dried shrimp together. Add the salt, sugar, and peppers. Toss to combine well. Serve immediately.



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