Javanese Blanched Vegetables with Spiced Grated Coconut

What you need

• 150 g (5 oz) green beans, trimmed
• 150 g (5 oz) bean sprouts
• 150 g (5 oz) spinach, mature leaves, tough stems removed
• 150 g (1 1/2 cups) freshly grated coconut, or frozen, thawed
• 1 tbsp coconut oil
• 3 small shallots, roughly chopped
• 2 cloves garlic
• 2 mild red chilies, roughly chopped
• 1 Thai chili, optional, for more heat
• 1 cm (1/2 in) galangal, peeled; fresh ginger can stand in
• 3 leaves makrut lime leaves, center rib removed, sliced very thin
• 1 1/2 tbsp palm sugar, grated; brown sugar works
• 1 tsp tamarind concentrate
• 1/2 tsp salt, plus more for the blanching water
• 1 tbsp water

Method

Restated from the original video

1. 1

   Cut the beans into 5 cm (2 in) lengths. Roughly chop the spinach leaves.

2. 2

   Blend the shallots, garlic, red chilies, Thai chili and galangal into a rough paste, with a splash of water if the blades stall. A mortar works too.

3. 3

   Fill a large bowl with ice water. Bring a pot of well-salted water to a boil.

4. 4

   Blanch the beans for 2 min, until bright green and just tender, and move them to the ice water.

5. 5

   Blanch the sprouts for 30 sec and move them to the ice water.

6. 6

   Blanch the spinach for 1 min, then plunge it into the ice water too.

7. 7

   Drain all the vegetables well and squeeze the spinach to remove excess water.

8. 8

   Warm the coconut oil in a skillet over medium heat. Add the paste and cook for 2 min, stirring, until it smells fragrant.

9. 9

   Add the coconut, lime leaves, palm sugar, tamarind, salt and water. Cook for 3-4 min, stirring, until the coconut is soft and slightly dry.

10. 10

    Toss the vegetables in a wide bowl and spoon the warm coconut mixture over them. Mix at the table, or serve the coconut on top. Eat at room temperature as a side.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.