Coconut Salad
We're not huge fans of salads, but the one that we learnt to cook in Bali was awesome. We'd partaken in a cooking class at the W Seminyak, and it'd been the only Balinese food we'd consumed there. Turned out, it was the best Balinese food we'd ever had. This was 1 of 3 dishes we learned, so akan datang for the other 2!
Ingredients (feeds 1):
60 grams grated coconut (you can get this at the wet markets)
3 tbsp rempah (recipe below)
100 grams long beans, blanched in salted water and sliced into 1.5" lengths
20 grams baby bean sprouts (the ones from the W were only 1 week old, so these were extra refined)
3 cherry tomatoes, halved
20 grams cucumber, sliced finely
10 grams ground roasted peanuts
1 tbsp lime juice
1 tbsp fish sauce
10 grams fried shallots
A few slices of large red chilli (up to you to increase as you like it)
Rempah (pound all into a yellow paste):
200 gram shallots, sliced
60 grams garlic, sliced
20 grams fresh tumeric, sliced
10 grams galangal, sliced
10 grams ginger, sliced
1 tbsp coriander seeds, or powder
Directions:
1) Mix the grated coconut with the rempah, lime juice and fish sauce, and fry it on low heat until the paste is dried out.
2) It should look all dry and smell toasty like this.
3) Mix the long beans, beansprouts, cherry tomatoes, sliced chilli, and cucumbers together.
4) Add the coconut-rempah mixture.
5) The tossed salad should look like this.
6) Garnish with sliced red chilli, fried shallots, a lime wedge and roasted peanuts.
Ingredients (feeds 1):
60 grams grated coconut (you can get this at the wet markets)
3 tbsp rempah (recipe below)
100 grams long beans, blanched in salted water and sliced into 1.5" lengths
20 grams baby bean sprouts (the ones from the W were only 1 week old, so these were extra refined)
3 cherry tomatoes, halved
20 grams cucumber, sliced finely
10 grams ground roasted peanuts
1 tbsp lime juice
1 tbsp fish sauce
10 grams fried shallots
A few slices of large red chilli (up to you to increase as you like it)
Rempah (pound all into a yellow paste):
200 gram shallots, sliced
60 grams garlic, sliced
20 grams fresh tumeric, sliced
10 grams galangal, sliced
10 grams ginger, sliced
1 tbsp coriander seeds, or powder
Directions:
1) Mix the grated coconut with the rempah, lime juice and fish sauce, and fry it on low heat until the paste is dried out.
2) It should look all dry and smell toasty like this.
3) Mix the long beans, beansprouts, cherry tomatoes, sliced chilli, and cucumbers together.
4) Add the coconut-rempah mixture.
5) The tossed salad should look like this.
6) Garnish with sliced red chilli, fried shallots, a lime wedge and roasted peanuts.
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