Method :
Slice all vegetables and leaves thinly.
Grill or steam fish and flake the fish meat.
Pound salted fish into crumbs.
In a salad bowl mix rice, vegetables and leaves, sambal belacan, flaked fish meat, desiccated coconut and pounded salted fish crumbs.
Add in lime juice and salt to taste. Mix well.
Serve with extra sambal if you like it spicy.
Note : Use left-over rice, fish and other vegetables lying in your fridge and this dish can be prepared under 10 minutes.
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