For the vegetables:
350g water spinach (Kangkung)
250g cabbage, roughly chopped
150g carrot, julienned
200g bean sprouts
200g long beans cut into 5 cm pieces
200g cucumber cut into slices, then quartered
For the coconut dressing:
45g fresh red chili
1.5g fermented shrimp paste (Belacan)
For the garnish:
250 g shredded fresh coconut
2 Kaffir lime leaves
1.5 tsp salt
1 tsp shredded Gula Melaka (palm sugar)
In a mortar and pestle or food processor, add all the ingredients for the coconut dressing. Pound or blend into a rough paste.
In a pan, add the coconut dressing, the shredded fresh coconut, Kaffir lime leaves, salt and shredded Gula Melaka. Fry on low heat, without adding oil, for about 15 to 20 min.
Keep stirring during the cooking process to ensure the sugar does not burn.
Another way of cooking the coconut dressing is to combine the blended paste, shredded fresh coconut, Kaffir lime leaves, salt and shredded Gula Melaka into a heatproof bowl, and steam it for about 20 minutes. Remember to allow it to cool before adding the coconut dressing to the salad.
After 15 to 20 min remove from heat and allow to cool.