1/4 lb bean sprouts
1/4 lb cabbage, roughly shredded
1/2 lb water spinach (kangkung) cut into 2 inches or
1/2 lb spinach
1/2 lb long beans, cut into 2 inches
bunch of lemon basil, just the leaves
Boil 4 cups of water in small saucepan. Blanch the bean sprouts follow by cabbages, spinach or water spinach and
last, boil the long beans until tender but still crispy. Each of the veggies after you blanched it, place into a colander and run it under a cold water.
In large bowl, combine all the cooked veggies and add the coconut spice just before you are about to serve.
Coconut Spice:
1 1/2 cups grated coconut
5 bird's eye chilies, thinly sliced
5 shallots, thinly sliced
3 garlic bruised and chopped
1 tsp coriander
1 1/2 tsp kentjur
5 kaffir lime leaves, thinly sliced
1 tsp salt
1 TB brown sugar
4 TB oil
Heat the oil over medium heat. Fry the shallots until transculent then add the garlic and continue frying until
fragrant. Add the rest of the ingredients, fry until fragrant and add the grated coconut. Mix it thoroughly,
adjust the taste, lower the heat to low and cook it for another 20 minutes.
Add it to the veggies mixture. Mix until combined and serve it right away.
Chef's Note: If dried grated coconut are used, you will need 1/2 cup of coconut milk to bring the moisture back.
If the coconut seems to be dry still, add another 1/2 cup of water.
Place the grated coconut in a bowl, warm the coconut milk and pour into the grated coconut. Leave it for about 15 minutes before adding to the spice mixture.
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