Urap-urap - indonesian blanched vegetables with spicy grated coconut

Ingredients

• 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

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Preparation

• Stir fry the rempah until fragrant. Add shredded coconut, kaffir lime leaves, salt and coconut milk. Keep stirring until the liquid evaporates.
• Add lime/tamarind juice, reduce to low heat and stir for the next 10 minutes. Set aside.
• Blanch all vegetables and drain. Mix with spicy grated coconut and serve.