Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
20 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
10 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
3–4 pax
![Product Image](https://kimball.com.my/wp-content/uploads/2023/08/Kimball_1275x850_4.jpg)
Ingredients
- 2 Tbsp Kimball Oyster Sauce
- 1 Tbsp Kimball Chilli Sauce
- 400g Cooked rice
- 70g Toasted grated coconut
- 10g Dried prawns, dry fry and pounded
- 100g Long beans, finely sliced
- 4 Nos Shallots, finely sliced
- 2 Stalks Lemongrass, white part finely sliced
- 1 Stalk Torch ginger flower, finely sliced
- 2 Stalks Turmeric leaves, finely sliced
- 5 Stalks Celery, finely sliced
- 5 Stalks Ulam raja, finely sliced
- 50g Daun pegaga, finely sliced
- 10 Pcs Daun kaduk, finely sliced
- 10 Slices Vietnamese coriander (daun kesum), finely sliced
- Juice of 2 calamansi limes
Method
- Place the rice in a large bowl and add in all Kimball sauces. Mix until well combined.
- Then, add in all sliced ingredients, toasted coconut, dried prawns and calamansi juice. Mix until well combined. Ready to serve.