Ingredients

  • 100 grams dried anchovies, roasted and pounded
  • 1/4 cup of chopped basil leaves
  • 2 screwpine leaves
  • 150 grams of bean sprouts (add more if one likes bean sprouts)
  • 1/2 teaspoon of blue food coloring
  • 1 cup of chopped cilantro leaves
  • 1 cup of roasted shredded coconut
  • 1 cup pack of dried coconut powder (instant coconut cream) mixed <
  • Sliced cucumber
  • 1 teaspoon Add of fish sauce
  • 100 grams of long green beans (add more if one likes green beans)
  • 6 kaffir lime leaves sliced thinly
  • 6 stalks of lemon-grass (3 inch from the root up and remove the outer layers leaving behind the soft inner core)
  • 3 tablespoons of light soy sauce
  • 1/4 cup of mint leaves
  • 2 cups of rice
  • 1/2 teaspoon of salt
  • 1 teaspoon of dark soy sauce
  • 1/2 teaspoon Add of sugar to taste (optional)

Ready In 45 Minutes

Servings: 12

Cooking Instructions

Step 1

  • To prepare the rice:Wash rice in water and cook in rice cooker with all the ingredients mentioned in part A above. As a guide, the level of coconut milk should be measured one finger joint above the rice.Using the ingredients mentioned in part B above, the combination and herbs and vegetables can be topped over the cooked rice.Top the salad with fish sauce.
  • INGREDIENTS:
  • EQUIPMENT: