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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is an Indonesian vegetable dish which can be served at room temperature or hot. Most of the ingredients are easy to find. The trasi or belachan(shrimp paste) can usually be found at the asian grocers. The fresh coconut can be substituted for desicated coconut, but you will need to sprinkle 1/4 boiling water over the coconut to plump it up. The chilli paste can be left out. Ingredients:
200 g cabbage |
150 g carrots |
100 g bean sprouts |
1 cup corn kernel |
1 cup grated fesh coconut |
1 tablespoon lime juice |
1 teaspoon shrimp paste |
2 teaspoons red chili paste |
1 teaspoon salt |
banana leaf (optional) |
Directions:
1. Shred the cabbage. Peel carrots and cut into 2cm battons. Wash beanshoots.
2. Form trasi (shrimp paste) into a ball and pierce with a skewer. Hold over a flame (either stove burner or candle) and scorce slightly. Cool slightly.
3. Combine coconut, lime juice, chilli paste salt and trasi. Using the back of a large spoon mash together, especially the trasi until well combined.
4. Traditional this is then folded in a banana leaf package and steam. Although you can place in a ramekin or wrap in baking paper.
5. Steam the vegetables each separately until just done, placing the coconut mix with the carrots.
6. Combine all the vegetables a bowl and stir through the coconut mix well.
7. This dish can be served either hot or at room temperature.
8. Be careful - if using fresh coconut this dish should be consumed within a couple of hours as the fresh coconut will turn sour and be inedible.
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