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What You Need:
(To Serve: 6)
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½ pound fresh bean sprouts, washed and husks removed, or 2 cups drained canned bean sprouts
2 cups finely shredded green cabbage
½ pound fresh spinach, coarsely chopped
½ pound yard beans or fresh green string beans, trimmed, washed and cut into 1-inch lengths
5 tablespoons tamarind water
4 teaspoons sambal ulek
½ teaspoon trassi (shrimp paste, see Glossary)
½ teaspoon crushed kentjur (see Glossary)
2 teaspoons salt
1 coconut, shelled, peeled and coarsely grated
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Translate this recipe:
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| How To Cook: |
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1. Steam the four fresh vegetables one at a time until they are tender but still somewhat resistant to the bite.
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2. The bean sprouts and cabbage will each need to cook for 12 to 15 minutes, the spinach for about 10 and the yard or string beans for about 30 minutes.
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3. As they are cooked, transfer the vegetables to a large serving bowl and set them aside to cool to room temperature. (Canned bean sprouts do not require any cooking.)
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4. Meanwhile, prepare the coconut dressing in the following fashion: Combine the tamarind water, sambal ulek, trassi, kentjur and salt in a deep bowl and stir vigorously with a spoon until the ingredients are well mixed.
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5. Drop in the coconut and toss it about with the spoon until it has absorbed the tamarind mixture. Taste for seasoning.
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6. To assemble the salad, add the dressing to the vegetables and mix them gently but thoroughly together. Serve the salad at room temperature or refrigerate it for an hour or so and serve it chilled.
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