Ingredients:

2 cups (200 g) green beans, cut into lengths

2 cups (180 g) spinach leaves or young fern tips (fiddleheads)

1 cup (50 g) bean sprouts seed coats and tails discarded

Crispy Fried Shallots (see our sambal recipes categories)

Coconut sauce:

½ in (1 cm) fresh turmeric, sliced, or 1 teaspoon ground turmeric

2 to 3 bird’s eye chilies or red finger-length chilies, deseeded

3 shallots, peeled

1 teaspoon shaved palm sugar or dark brown sugar

1 teaspoon dried shrimp paste (trasi), dry-roasted

1 cup (100 g) freshly grated coconut or unsweetened desiccated coconut

1 cup (250 ml) water

1 salam leaf

¼ teaspoon salt

Cooking Direction:

1. Prepare the Crispy Fried Shallots by following the recipe on sambal categories
2. Make Coconut Sauce by grinding the turmeric, chilies, shallot, garlic, palm sugar and shrimp paste to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Place the ground paste with all the other ingredients in a saucepan and simmer uncovered over medium low heat for 5 to 10 minutes until the sauce thickens. Remove from the heat and set aside to cool
3. Bring a saucepan of water to aboil over medium heat. Blanch the vegetables for 1 to 2 minutes. Remove from the heat, drain well and arrange on a serving platter.
4. Drizzle the coconut Sauce over the vegetables and serve garnished with Crispy Fried Shallots or serve the sauce on the side.

Source: Authentic Recipes From Indonesia, Heinz Von Holzen and Lother Arsana