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==Ingredients== |
==Ingredients== |
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| − | * 8 oz fresh [[green |
+ | * 8 oz fresh [[green bean]]s |
* 8 oz [[bean sprouts]] |
* 8 oz [[bean sprouts]] |
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| − | * 4 [[ |
+ | * 4 [[carrot]]s |
* 1 can [[bamboo shoots]] |
* 1 can [[bamboo shoots]] |
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* ˝ small [[cabbage]] |
* ˝ small [[cabbage]] |
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* 1 cup fresh [[grated coconut]] |
* 1 cup fresh [[grated coconut]] |
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* 1 small [[Onion]], finely chopped |
* 1 small [[Onion]], finely chopped |
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| − | * ˝ tsp. [[chilli]] sauce (sambal ulek) |
+ | * ˝ tsp. [[paprika|chilli]] sauce (sambal ulek) |
* 1 tsp. [[salt]] |
* 1 tsp. [[salt]] |
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* 2 Tbs. [[lime juice]] |
* 2 Tbs. [[lime juice]] |
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# Wash [[bean sprouts]], pinching of any brown tail. Pour boiling [[water]] over [[bean sprouts]], then rinse under cold [[water]] tap. Drain well. |
# Wash [[bean sprouts]], pinching of any brown tail. Pour boiling [[water]] over [[bean sprouts]], then rinse under cold [[water]] tap. Drain well. |
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| − | #[[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. |
+ | #[[green bean|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. |
#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]]. |
#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]]. |
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#Cut [[bamboo shoots]] into strips the same size as the [[Beans]]. |
#Cut [[bamboo shoots]] into strips the same size as the [[Beans]]. |
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Revision as of 02:56, 15 May 2010
Description
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
- Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap. Drain well.
- 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.
- 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.
- Cut bamboo shoots into strips the same size as the Beans.
- 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.
- Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.
- Put vegetables in a steamer and steam for 5–8 minutes.
- 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.