Sour Rice Salad Recipe - Vegetarian Malaysian Cuisine

Ingredients

• 0.5 tbsp dried shrimp, soaked for 30 minutes in hot water, then drained and squeezed dry
• 0.5-inch square piece of belacan, toasted under the grill until light brown and fragrant
• 2 oz (57 g) cherry tomatoes -- or a wedge of a larger tomato
• 3 tbsp kalamansi juice (0.5 tbsp orange juice and 2.5 tbsp lime juice)
• 1 clove garlic, roughly chopped
• 0.5 - 1 tbsp fish sauce
• 3 oz (85 g) shallots, roughly chopped
• fresh chili peppers to taste, sliced and seeds removed if you wish
• fresh ground black pepper
• 1 ginger flower, very thinly sliced
• small bunch each (about 1 oz (28 g)) cilantro (keep stems), mint, and holy basil
• 2 sprigs daun kesom
• 2 stalks lemongrass, bottom 3 inches only
• 3 fresh kaffir lime leaves, stacked, rolled like a cigar, and thinly sliced
• 8-10 sour spinach leaves, or double the amount sturdy sorrel leaves, sliced as the kaffir lime leaves
• 2-4 plump shallots
• 2 cups cooked rice at room temperature