We’ve been in Ubud for a few days now, hanging out with some amazingly talented people, who are also so down to earth, generous and fun to be around. It makes it hard to move on! I could easily live here for a while, but I find myself saying that about so many places that I visit!
Our beautiful and generous friend, who is also an epic musician, has been so accommodating and I’ve been loving having the use of his kitchen, especially with the local markets on just down the road every morning…even if they do finish at 8am…
Every Warung (small restraurant), that we have eaten at over the past week has had more than one beautiful green salad on offer, a lot of them consisting of green beans, coconut and bean sprouts. So, I wanted to give it a try. My version tastes quite different to the ones I have had so far but I think that is because they use ALOT of oil in everything here. I used less oil, but add more if you like. And PLEASE! Don’t be afraid of the salt. Add it until it tastes good cause there aren’t any other salty elements in this dish.
I know it may seem like this recipe calls for a couple of things you may not be able to get from your local grocery store, but they are easily replaced. Use regular green beans instead of snake beans, but cook them for half the amount of time, and if you can’t get fresh coconut, just use the dried stuff. Add or remove anything you want from this dish, you can’t really go too wrong. Alongside the salad we had some omelette with golden shallots, some turmeric and ginger marinated tofu and the peanut sambal and tomato sambal for which you can find the recipes for in the last post.
Also, how funny are my photos looking! Ive had no nice plates or surfaces to work with and it cracks me up that these pics look like something from the 1987 Women’s Weekly Asian Edition. 😀
Serves 4 as a side dish
1tbs peanut oil
6 golden shallots, finely sliced
4 cloves garlic, grated
6cm piece fresh ginger, peeled and grated
2 tbs yellow curry paste
1 long red chilli, finely sliced
1 small birds eye chilli, finely sliced
500g snake beans, cut into 5cm lengths1 large bunch of water spinach
Flesh from half a mature coconut, finely sliced and toasted, about 1/2 cup
1/2 cup desiccated coconut, toasted
1 1/2 cups bean sprouts
1/2 cup roasted peanuts
juice of 2 limes
1 tbs sugar
salt and pepper
2 tomatoes, sliced
Heat the oil in a large frying pan over medium heat. Add the shallots, garlic, ginger, chillies, and curry paste and cook, stirring for 1min. Add the snake beans and continue to cook, stirring, for about 5 mins, or until beans are just cooked. Add the water spinach and cook, stirring, for 1min, or until wilted. Transfer mixture to a large bowl.
Add the coconut, beansprouts, peanuts, lime juice, sugar, and salt and pepper. Stir to combine and check for seasoning. Add more salt if neccesary. Top with the fresh tomato slices.