- 8 ozs fresh green beans
- 8 ozs bean sprouts
- 4 carrots
- 1 can bamboo shools
- small cabage
- 1 cup fresh grated coconut
- 1 small onion, finally chopped
- 1 tsp chili sauce
- 1 tsp salt
- 2 tbs lime juice
Directions :
- Wash bean sprouts , pinching of any brown tail.
- Pour boiling water over bean sprouts , then rinse under cold water tap. Drain well
- String beans and cut diagonally or bite size lengths and cook in lightly salted water until just tender. Beans should still be crisp, cook until tender, drain well.
- Slice cabbage , discard the center stem. Blanch in boiling salted water for a minute or two until tender but not limp. drain and refresh with cold water
- Cut bamboo shoots into strips as the same size as the beans
- Place fresh grated coconut into a bowl. Add onion, chili, sauce, salt lime juice and the shrimp paste which has been grilled for a few minutes or heated in a dry frying pan. Mix thoroughly together
- Sprinkle this grated coconut mixture over vegetables to a serving some to garnish the dish when served. Put vegetables and steamer for 5-8 minutes
- Put the steamed to a serving dish/ platter and sprinkle with reserved grated coconut mixture.
- Uses as an accompaniment to a meal, or as a salad by itself.
No comments:
Post a Comment