Herbed Rice Salad

Ingredients(for 1 medium bowl per person)

• 2 cups Cooked brown rice (Nasi perang, cooled)
• 1/4 cup Daun kesum (Vietnamese mint, finely sliced)
• 1/4 cup Daun pegaga (Pennywort, finely sliced)
• 2 leaves Daun pandan (Pandan leaves, finely sliced)
• 1 stalk Lemongrass (Serai, white part only, finely chopped)
• 1 thumb-sized piece Fresh turmeric (Kunyit, peeled and finely grated)
• 3 leaves Kaffir lime leaves (Daun limau purut, finely sliced)
• 1 Red chili (Finely sliced, adjust to taste) - optional
• 1/4 cup Toasted grated coconut (Kerisik, optional) - optional
• 1/2 tsp Salt (To taste)
• 1 tbsp Lime juice (From 1 limau nipis) - optional

Instructions

1. 1

   Prepare all the fresh herbs (daun kesum, daun pegaga, daun pandan, kaffir lime leaves, lemongrass, turmeric) by washing thoroughly and slicing or grating them very finely.

   5 minutes

   Use a sharp knife for even, fine slicing to release maximum aroma.

2. 2

   If using, dry-fry the grated coconut in a pan over low heat, stirring constantly until golden and aromatic to make kerisik. Set aside to cool.

   5 minutes

   Watch closely as coconut burns quickly; stir continuously.

3. 3

   In a large bowl, fluff the cooked brown rice with a fork to separate the grains and cool it to room temperature.

   3 minutes

   Rice should be completely cool before mixing to retain herb freshness.

4. 4

   Combine the sliced herbs, grated turmeric, and lemongrass with the rice. Add the toasted coconut and red chili if using.

   3 minutes

   Mix gently to avoid mashing the rice and keep herbs vibrant.