• 4 cups of rice, cooked 
• Alted fish, about 10 g, fried, then cooled and shredded finely
• Dried shrimps, about 1 big handful, fried and cooled 
• 1 tbsp belacan, toasted
• 2 tbsp kerisik (toasted grated coconut), dry-toasted in a wok- this step is optional
• Herbs (Finely sliced)

     NB: Some quantities quoted are estimates according to personal preferences.

• 1 serai (lemongrass), only the tender inner parts of the white end
• 1 bunga kantan (ginger flower) 
• 3 stalks daun kesom (laksa leaves)
• 3 stalks basil leaves
• 3 stalks mint leaves
• 3-4 cekur leaves
• 6 kaduk leaves
• 1 turmeric leaf
• 1 kaffir lime leaf
• 1 cm fresh turmeric, finely chopped

1. Cook the rice first. Let it cool
2. Prepare the dry ingredients like dried prawns, belacan, kerisik and dried fish.
3. Slice the herbs finely and toss with the dry ingredients. Season with some pepper and if necessary, some salt and sugar. Sprinkle some toasted almonds on top.