- Spicy Grated Coconut - 3/4 cup dried unsweetened shredded coconut - 1/4 cup coconut milk - 2 kaffir lime leaves, tore - lime or tamarind juice
Grind the rempah: - 5 shallots - 3 garlic - 2 candlenuts, toasted - 1 red pepper - 5 bird's eye chilies - 4 cm length kencur or known as kaempferia galangal, peeled - 1 teaspoon terasi (Indonesian shrimp paste) if you are vegan/vegatarian, omit this
Vegetables - wing beans, cut as desired - water spinach (kangkung, cut as desired - chayote, cut as desired - long bean, cut as desired - bean sprouts - carrots, julliened - cabbage, shredded
Step 1: Stir fry the rempah until fragrant. Add shredded coconut, kaffir lime leaves, salt and coconut milk. Keep stirring until the liquid evaporates.
Step 2: Add lime/tamarind juice, reduce to low heat and stir for the next 10 minutes. Set aside.
Step 3: Blanch all vegetables and drain. Mix with spicy grated coconut and serve.