RAW HERBS AND VEGETABLES (finely julienned)
1SAMBAL TUMIS Blend all ingredients and stir-fry till fragrant.
2Mix all the herbs and long beans together with 2 tbsps of “sambal tumis”, 2 bowls of room temperature rice (see Chef’s tip) and minced fish and salted fish in a mixing bowl. Toss everything together till evenly spread.
3Arrange on a dinner plate lined with a banana leaf underneath. Garnish the rice with more of the mixed herbs. Add more sambal tumis or herbs according to personal preference.
CHEF’S TIP: It is important to use room temperature rice. Using warm or hot rice will cook the herbs which will then be brown and bitter.