Bean and Coconut Salad
serves 6-8 …
300 gm./1 lb. green beans 2 lime leaves, shredded
1-1/2 cup coconut, grilled & shredded 1 cup coconut milk
3 tbsp. fried shallots 2 salam leaves
Sea salt to taste
1 lemongrass, bruised & tied in a knot
2 lime leaves
Suna-Cekoh 4 candlenuts
5 cloves garlic 1 tbs. turmeric
3 tspn. kencur
5 tspn. oil
Sambal Goreng 2 tsp
There area number of steps involved in creating this dish, but it well worth the effort. Use any other green or legume, such as kidney beans, as a substitute for the beans. It even tastes great with grilled, shredded chicken.
Prepare the sambal first by following the recipe on page 15.
Grind the spices for suna-cekoh to a paste. Heat the oil over a medium flame fry the suna-cekoh spices in hot oil making sure they don’t stick to the base of the wok. Add a splash of water if necessary. Fry for at least two minutes or until the earthy flavour of the turmeric has dissipated. Now add coconut milk, with the knotted lemongrass, salam, leaves and lime leaves and slowly stir until the milk thickens like a light custard. Set aside.
Boil the green beans in salted water for three minute or until al dente. Set aside to cool a little and the chop finely in 0.5 cm widths. Roast the fresh coconut over a flame until charred.
Clean the skin by scraping with a knife as you would for burnt toast. Otherwise, dry roast packaged shredded coconut that is available in supermarkets and health food stores. Once all the separate ingredients and seasonings are prepared, you can now assemble the salad. Mix the chopped beans, with the suna-cekoh, roasted coconut, sambal goreng, fried shallots, shredded lime leaves and sea salt.
Check for a balance of sweet, sour, salty and spicy.
11substitute : use fresh galangal if kencur is not available. Use ground almonds in palace of candlenut.
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