Nasi Kerabu (Herb Rice Salad)

      100 g (1 cup) grated fresh coconut or 3/4 cup (60 g) dried unsweetened coconut

      50 g (2 oz) dried salt fish

      2 tablespoons oil

      600 g (3 cups) cold cooked rice, grains separated with a fork

      40 g (1 cup) finely shredded mixed herbs (see note)

      1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part thinly sliced

      1 torch ginger (bunga kantan), thinly sliced (optional)

      5 shallots, thinly sliced

      2 cm (¾ in) fresh young ginger, thinly sliced

      1 cm (½ in) young galangal root, peeled and thinly sliced

      1 cm (½ in) fresh turmeric root, peeled and thinly sliced, or 1/2 teaspoon ground turmeric

      ½ teaspoon salt

      ½ teaspoon freshly ground black pepper

      1 Dry-fry the grated coconut in a wok over very low heat until golden brown, about 10 minutes for the fresh coconut and 5 to 7 minutes for the dried coconut. Set aside to cool. Then grind to a powder in a mortar or blender.

      2 Rinse the dried salt fish under running water to remove excess salt, and pat dry with paper towels. Heat the oil in a skillet and cook the salt fish over medium heat until lightly browned on both sides, about 2 minutes. Set aside to cool, then tear into fine shreds.

      3 Combine the rice with all the ingredients in a large bowl. Serve immediately with Ayam Percik (page 44), Delicious Sambal Udang (page 41) or Beef Rendang (page 54).

      Bunches of mixed herbs (daun ulam) especially for this dish are sold in Malay market stalls. These bunches include long-stemmed mint (daun kesum or daun laksa), Asian pennywort (daun pegaga), aromatic ginger leaves (daun cekur), common mint (daun pudina), kaffir lime leaves (daun limau purut), young cashew leaves (daun cajus), wild pepper leaves (daun kaduk) and ulam raja. Substitutes include dill, celery leaves, young passionfruit leaves, watercress, nasturtium and coriander leaves. To shred the herbs, wash and pat dry with a clean cloth, then roll a wad of herbs using the larger leaves on the outside and slice very thinly with a very sharp knife.

      Serves 4

      Preparation time: 25 mins Cooking time: 25 mins