Back to 4 servings 200 g green beans, trimmed and cut into 2.5 cm pieces 300 g cabbage, finely shredded 150 g bean sprouts, about 2 1/2 cups 300 g spinach, washed well, stems trimmed, roughly chopped 1 cup desiccated coconut, unsweetened 4 leaves kaffir lime leaves, centre ribs removed, finely shredded 1 tablespoon tamarind concentrate 0.25 teaspoon salt 6 shallots, thinly sliced, divided 4 garlic cloves, thinly sliced, divided 2 bird's eye chilies, stems removed 1 teaspoon grated galangal, or ginger 1 tablespoon lime juice 1 teaspoon palm sugar 1 teaspoon salt, to taste 3 tablespoons neutral oil, divided 2 scallions, thinly sliced, optional
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1 Step 1: Toast the desiccated coconut in a dry pan over medium heat, stirring often, until lightly golden and fragrant. Transfer to a bowl.2 Step 2: Heat 1 tablespoon of the oil in the same pan over medium heat. Fry half the sliced shallots and garlic until golden and crisp, then drain on paper towels and set aside.3 Step 3: Add the shredded lime leaves, tamarind and 1/4 teaspoon salt to the pan with the coconut and stir for about 2 minutes until mostly dry. Set aside.4 Step 4: Blend the bird's eye chilies, galangal, remaining shallots and garlic, lime juice, palm sugar and 1 teaspoon salt into a smooth sambal.5 Step 5: Bring a pot of water to a boil. Add the green beans and cook for 1 minute, then add the cabbage and bean sprouts for 30 to 45 seconds more.6 Step 6: Drain the vegetables and plunge them into a bowl of ice water to stop cooking and keep them crisp. Drain again and squeeze out as much water as you can.7 Step 7: Heat the remaining 2 tablespoons of oil in a large skillet over medium heat until hot. Add the blended sambal and cook about 4 minutes, stirring, until the shallots soften and the mixture smells fragrant.8 Step 8: Add the spinach to the skillet and stir to coat in the sambal, then add the drained blanched vegetables and stir-fry about 1 minute until warmed through and evenly coated.9 Step 9: Transfer to a serving dish, scatter the toasted coconut mixture generously over the top, and garnish with the fried shallots and garlic, scallions and extra sliced chili if using.getsaucepan.com/r/d19c288b-5c9a-56d4-9d24-105bfb78fbe5
Cook this in Saucepan Urap Sayur (Indonesian Blanched Vegetable Salad with Spiced Coconut) as one big step at a time. Hands free, with timers that ring.
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