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Kerabu Rice (Rice Salad)

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Kerabu Rice (Rice Salad)


  • 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)


  1. 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.
  2. Using the ingredients mentioned in part B above, the combination and herbs and vegetables can be topped over the cooked rice.
  3. Top the salad with fish sauce.

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