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Ingredients: • 250 g (5 cups) bean sprouts, washed and drained, tails removed • 100 g (1 cup) sliced green beans • 150 g (1 ½ cups) thinly sliced cabbage • 150 g (2 cups) green leafy vegetables such as bok choy or choy sum • 150 g (2 cups) kangkong (water spinach), thick ends discarded, leaves and stems sliced Coconut Dressing: • 2-3 red finger-length chilies, sliced • 3 cloves garlic, peeled • 2 cm ( ¾ in) fresh galangal root, peeled and sliced • ½ teaspoon ground coriander • 3 kaffir lime leaves, sliced • 1 tablespoons shaved palm sugar • 1 teaspoon salt • 200 g (2 cups) grated fresh coconut Preparations: 1. Grind all the Coconut Dressing ingredients except the coconut in a food processor or blender. Transfer to a heatproof bowl and stir in the coconut. Place the bowl in a steamer, cover and steam for 30 minutes. Transfer to another bowl and set aside to cool 2. Blanch the vegetables separately. Drain all the vegetables and place them in a large serving bowl. Add the Coconut Dressing and toss. Serve at room temperature Serves: 4 Preparation time: 20 mins. Cooking time: 45 mins.
Periplus
