3 red bird’s eye chillies
1 cm fresh galangal
1/4 tsp trasi powder
2 kaffir lime leaves, shredded
1 tsp palm sugar
100g grated coconut
1 tbls coconut oil
80g kangkung leaves
2 snake beans, slivered
80g cabbage, shredded
Puree together shallots, chillies, galangal,
trasi, lime leaves and palm sugar.
Dry fry coconut until browned, add coconut oil
and pureed paste – saute 15 minutes.
Blanch vegetables individually, refresh in cold water
then mix with sauteed coconut.
Inspired by breakfast stall in alleyway, Pasar Satrya – Denpasar