Mint and Tamarind Nasi Impit with Shrimp and Coconut

Method

1. Mix tamarind paste into the coconut milk during preparation, and stir in mint leaves before pressing during preparation.
2. In a pot, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat and simmer until rice is tender (about 15-20 minutes).
3. In a pan, sauté shredded coconut and dried shrimp with oil until fragrant and slightly golden (about 5 minutes).
4. Mix the cooked rice with the sautéed mixture and soy sauce. Press the mixture into a mold and let it cool completely before slicing into portions.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.