Ingredients:
 | 8 oz fresh green beans |
| 8 oz bean sprouts |
| 4 carrots |
| 1 can bamboo shoots |
| ½ small cabbage |
| 1 cup fresh grated coconut |
| 1 small onion, finely chopped |
| ½ tsp. chilli sauce (sambal ulek) |
| 1 tsp. salt |
| 2 Tbs. lime juice |
| ½ tsp. dried shrimp paste (terasi) |
|
Instructions:
| Wash bean sprouts, pinching of any
brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap. Drain
well. |
| String beans and cut diagonally or
bite-size lengths and cook in lightly salted water until just tender. Beans should still
be crisp to bite. |
| Scrub carrot and cut into thin
strips, cook until tender. Drain well. |
| Slice cabbage, discard the center
stem. Blanch in boiling salted water for a minute or two, until tender but not limp. Drain
and refresh with cold water. |
| Cut bamboo shoots into strips the
same size as the beans. |
| Place fresh grated coconut into a
bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled
for a few minutes, or heated in a dry frying pan. Mix thoroughly together. |
| Sprinkle this grated coconut mixture
over vegetables, reserving some to garnish the dish when served. |
| Put vegetables in a steamer and
steam for 5-8 minutes. |
| Put the steamed vegetables to a
serving dish/platter and sprinkle with reserved grated coconut mixture. Use as an
accompaniment to a meal, or as a salad by itself. |
Makes 6-8 servings. |
