• 1 cup ecoBrown’s Unpolished Brown Rice
• 1½ cups broth calamansi lime juice (to taste)
• 2 Tbsp fried shallots
• 1 Tsp bird’s eye chillies (chili padi)

  Ingredients B: Shredded finely

• 2 stems  lemongrass
• 1 stick ginger bud
• 3 stems sweet basil (Daun Kesom)
• 2 piece lime leaves
• 1 small bowl mint leaves
• 1 stem coriander
• 1 big onion
• 1 piece fried omelette (cut into thin strips)
• 2 mackerel (Ikan Kembung)

• 2 Tbsp fish sauce
• 2 Tbsp boiled water
• ½ Tsp sugar

1. Rinse the brown rice and soak for 30 minutes. Drain it and place into the rice cooker. Pour in 1½ cup of broth to cook.
2. When the rice is done, leave it to cool. Mix in Ingredients (C) and arrange on a serving platter
3. Toss in Ingredients (B) along with the Calamansi lime juice, fried shallots, fried mackerels and bird’s eye chillies.
4. Serve immediately.