Malaysian Rice Salad | Everyday Gourmet S5 E69

fresh herbs

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach offers a similar texture with fewer costs.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a vegetarian option, while canned tuna is budget-friendly.

toasted coconut

🥗Healthier: almond flakes

💰Cheaper: shredded coconut

Almonds add crunch with potential cost savings.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a widely available alternative.

Rehydrate dried shrimp in warm water to soften.

Squeeze out excess water from shrimp.

Bruise shrimp in a mortar and pestle to extract flavor.

Add toasted peanuts to the mortar and lightly crush them.

Add rice wine vinegar, soy sauce, and palm sugar to the mortar and mix to form a dressing.

Add vegetable oil to the dressing and combine well.

In a bowl, add 2 cups of cooked basmati rice.

Chop and add 3 spring onions to the rice.

Add fresh Vietnamese mint and Thai basil leaves to the rice without chopping them.

Add toasted desiccated coconut to the rice.

Pour the dressing over the rice and toss well to coat each grain.

Let the salad sit for 10 to 15 minutes for flavors to mingle before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens