200 g tenggiri steaks
300 g prawns
1 cucumber
100 g long beans
8 cups cooked rice (jasmine or basmati or brown)
4 cloves garlic (sliced thinly and fried until crispy)
1 shallot (sliced thinly and fried until crispy)
1 cup grated coconut
4 tbsp dried small shrimp (Hae Bee) toasted
2 kaffir lime leaves (sliced thinly)
1 red chili (sliced thinly)
1 ginger flower (sliced thinly)
Plate up rice onto a platter, sprinkle toasted coconut, prawn and kafir lime leaves, slices of bright red chilies and slice ginger flower