Ingredients:

10 oz (300 g) water spinach (kangkung) or regular spinach

1 kaffir lime leaf

1 clove garlic, peeled

1 teaspoon shaved palm sugar or dark brown sugar

1 cup (100 g) freshly grated coconut

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

½ teaspoon dried shrimp paste (trasi), dry roasted

1 teaspoon salt

1 teaspoon freshly squeezed lime or lemon juice

2 tablespoons warm water

2 tablespoons roasted unsalted peanuts

4 limes, halved, to serve

Cooking Direction:

1. Wash the spinach well and  discard the tough stems. Cut into lengths Blanch in boiling water for 1 to 2 minutes, then set aside on a plate.
2. Grind the kaffir lime leaf, garlic, palm sugar and grated coconut in a blender until fine and set aside in a bowl, then grind the chilies, dried shrimp paste, salt, lime or lemon juice and water to a smooth paste.
3. To serve, toss the blanched spinach with the dried shrimp paste mixture, Sprinks the grated coconut mixture and peanuts on top and serve with lime halves on the side.

Note: if water spinach is not available, substitute any other leafy green vegetable such as spinach or Chinese cabbage

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

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