Step 1

In a dry pan, toast shredded coconut until browned. Then, add a tablespoon of oil to fry dried shrimps and salted fish until golden brown. Pound or blend shredded coconut, shrimps and salted fish separately until fine. Set aside.

Step 2

Finely julienne the lemongrass, turmeric, galangal, ginger torch flower and shallot. For turmeric, wear gloves to julienne it to avoid staining your fingers. Leave aside.

Step 3

Remove stalks from leaves. Slice turmeric leaf, kafir lime leaves, mint leaves, Vietnamese coriander, wild leaf pepper and Thai basil leaf very thinly. Set aside.

Step 4

Mix the ingredients in the following order. Pour the shredded coconut, salted fish and dried shrimps onto rice cooled to room temperature. Carefully mix thoroughly until aromatics coats the grains of rice. Then, add julienned ingredients such as lemongrass, turmeric, galangal, ginger torch flower and shallot. Lastly, add sliced leafy herbs and mix well.

Step 5

Squeeze calamansi juice onto mixed herbs rice. Garnish with some sliced red chilies to add spiciness to the dish.