Indonesian Long Bean and Coconut Salad

Name: Indonesian Long Bean and Coconut Salad
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Cuisine: asian
Ingredients: Kosher salt and freshly cracked black pepper; 1 1/4 pounds long beans, cut into 2-inch pieces; 2 limes, juiced; 2 cups mung bean sprouts; 1 cup grated red beets (see Cook's Note); 1 cup grated or shaved fresh coconut meat; 1/2 cup coconut milk; 1/2 cup grated carrots; 1/2 cup chopped scallions; 1/3 cup roughly chopped fresh cilantro; 3 tablespoons extra-virgin olive oil or avocado oil; 1 tablespoon sesame seeds, toasted; 1 tablespoon brown sugar; Bumbu Spice Paste, recipe follows; Dried shrimp paste or dehydrated baby shrimp, optional; 5 cloves garlic, minced; 3 shallots, minced; 1 red Fresno chile, minced; 2 inches fresh turmeric root, peeled and minced; 1 inch fresh galangal, peeled and minced; 1 inch fresh ginger, peeled and minced; 1/2 stalk lemongrass, white part only, finely chopped; 1/4 cup coconut oil

Recipe courtesy of Liberty Kitchen

Show: Man Fire Food

Episode: Swine Dining

Indonesian Long Bean and Coconut Salad

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Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

466

Total Fat

20

Saturated Fat

13

Carbohydrates

58

Dietary Fiber

15

Sugar

8

Protein

20

Cholesterol

0

Sodium

507

Total: 40 min
Active: 35 min

Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

466

Total Fat

20

Saturated Fat

13

Carbohydrates

58

Dietary Fiber

15

Sugar

8

Protein

20

Cholesterol

0

Sodium

507

Total: 40 min
Active: 35 min

Ingredients

Kosher salt and freshly cracked black pepper

1 1/4 pounds long beans, cut into 2-inch pieces

2 limes, juiced

2 cups mung bean sprouts

1 cup grated red beets (see Cook's Note)

1 cup grated or shaved fresh coconut meat

1/2 cup coconut milk

1/2 cup grated carrots

1/2 cup chopped scallions

1/3 cup roughly chopped fresh cilantro

3 tablespoons extra-virgin olive oil or avocado oil

1 tablespoon sesame seeds, toasted

1 tablespoon brown sugar

Bumbu Spice Paste, recipe follows

Dried shrimp paste or dehydrated baby shrimp, optional

Bumbu Spice Paste:

5 cloves garlic, minced

3 shallots, minced

1 red Fresno chile, minced

2 inches fresh turmeric root, peeled and minced

1 inch fresh galangal, peeled and minced

1 inch fresh ginger, peeled and minced

1/2 stalk lemongrass, white part only, finely chopped

1/4 cup coconut oil

Directions

Bring a medium pot of water, salted to taste like the sea, to a boil. Meanwhile, fill a large container with 5 to 8 quarts of ice water.
Blanch the long beans in boiling water until tender, 2 to 3 minutes. Transfer to the ice water using tongs or a slotted spoon. When chilled, drain the long beans in a colander. Pat dry to remove excess moisture.
In a large bowl, combine the long beans with the lime juice, bean sprouts, beets, coconut meat, coconut milk, carrots, scallions, cilantro, oil, sesame seeds, brown sugar, Bumbu Spice Paste, and salt and pepper to taste. If you like, add a touch of shrimp paste or dehydrated baby shrimp for flavor. Mix everything together and allow to sit for 1 hour before tasting again. Add more sugar, salt or pepper as needed. Serve cold or at room temperature.

Bumbu Spice Paste:

Mix together the garlic, shallots, chile, turmeric, galangal, ginger and lemongrass in a bowl. Heat the coconut oil in a medium heavy saute pan. Add the spice paste and fry, stirring continuously, until very fragrant, about 3 minutes. Remove from the heat and let cool.

Cook’s Note

For the grated vegetables, use the largest holes on a standard cheese grater.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Indonesian Long Bean and Coconut Salad

Indonesian Long Bean and Coconut Salad

Bumbu Spice Paste:

Bumbu Spice Paste:

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