Cooked Vegetables with Coconut

Ingredients

 * 8 oz fresh green beans
 * 8 oz bean sprouts
 * 4 carrots
 * 1 can bamboo shoots
 * ˝ small cabbage
 * 1 cup fresh grated coconut
 * 1 small Onion, finely chopped
 * ˝ tsp. chilli sauce (sambal ulek)
 * 1 tsp. salt
 * 2 Tbs. lime juice

Directions

 * 1) Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap. Drain well.
 * 2) string beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.
 * 3) Scrub carrot and cut into thin strips, cook until tender. Drain well. Slice cabbage, discard the center stem. Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.
 * 4) Cut bamboo shoots into strips the same size as the Beans.
 * 5) Place fresh grated coconut into a bowl, add Onion, chili sauce, salt, lime juice and the Shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan. Mix thoroughly together.
 * 6) Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.
 * 7) Put vegetables in a steamer and steam for 5–8 minutes.
 * 8) Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture. Use as an accompaniment to a meal, or as a salad by itself.