Ingredients
100 g bean sprouts
100 g cabbage, shredded
50 g green bean (buncis), cut into 2 cm long
100 g spinach, cut into 2 or 3 cm long
200 g fresh/dry grated coconut
Spices
4 cloves of garlic
3 red chillies, seeded
2 bird’s eyes chillies
2 cm Kencur, peeled and sliced
50 g Palm sugar
4 fresh Kaffir Lime leafs, very finely shredded
Salt to taste
How to make it:
1. Grind or blend all spice paste ingredients.
2. Heat oil and sauté the spice paste until fragrant. Then add the grated coconut, mix it well for few minutes, then set aside.
3. Cook all the vegetables, set aside and cool them off.
4. Serve: Combine the vegetables with the spiced grated coconut.
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