| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh turmeric | 10 g | |
| Fresh ginger | 20 g | |
| Desiccated coconut | 50 g | |
| Salt | To taste | |
| Sugar | 1 tsp | |
| Kaffir lime leaves | 5 pcs | Deveined and shredded |
| Torpedo scad fish (Ikan Cencaru) | 6 pcs | Slit on the back along the bone |
| Oil | 50 g | Extra for rubbing |
| Dried chili | 20 g | Deseeded and soaked in hot water |
| Fresh red chilies | 70 g | Deseeded |
| Bird's eye chilies | 2 pcs | |
| Shallots | 100 g | |
| Garlic | 20 g | |
| Fresh lemongrass | 2 stalks | White part only |
| Onion | 80 g | Quartered |
| Shrimp paste (belacan) | 10 g | |
| Torch lilies (bunga kantan) | 2 stalks | Cut in half |
| Galangal | 10 g |
