1.5 kg rice

8 Ikan Kembong

Ulam to cook with Rice:

4 Turmeric Leaves

3 Torch Ginger Leaves

5 Stalks Daun Kesum

4 Cekur Leaves

3 Daun Kentut

3 Daun Kudu

3 Nadam Leaves

3 Stalks Curry Leaves

2cm Fresh Turmeric

2 Stalks Lemon Grass

4 Pandanus Leaves

3 Kaffir Lime Leaves

3 Tablespoons of Sugar

Garnishing:

3 Finely Sliced Onions

3 Finely Sliced Cucumbers

20 stalks of Polygonum Leaves, finely cut

20 finely slicedlong Beans

3 finely cut Bunga Kantan

4 stalks of finely sliced Lemongrass

Fried grated Coconut:

1 finely grated Coconut

10 finely sliced Shallots

2 Sliced Gingers

Sugar and salt

Sambal Belacan:

20 Chillies

5 Shallots

4 cloves of Garlic

Budu

4 bird’s eye Chilli

Lime juice, to taste

Keropok Ikan or Keropok Udang (Fish or Prawn Crackers)