How to make

Spicy Coconut
Salad
ANGGOTA
KELOMPOK

-Fadhil Fauzi Mulya

-Muhammad Rizqy
Djamhuri
Ingredients

200g (2 cups) bean sprouts

3 cloves garlic
200g (2 cups) coarsely
grated fresh coconut
150g (2 cups) kangkung or Vegetables
spinach
2 teaspoonns kencur
150g (1 cup) young cassava
leaf,optional
Ingredients

3 kaffir lime leaves,sliced

1 teaspoon salt
150g (1 cup) long beans,cut in
3-cm length
4 large red chillies,sliced Coconut Dressing
1/2 teaspoon groud
coriander
1 tablespoon finely chopped
palm sugar
Methods
Methods (Vegetables)

-Cook vegetables seperately in boiling water. Do

not overcook them.
-Drain vegetables and place in a large bowl.
-Put it in a steamer and cook over boiling water,
30 minutes.
-stir in the coconut.
Method (Coconut dressing)

-Add the coconut dressing to the

vegetables and toss thoroughly
-leave to cool to room temperature
-Process all the ingredients, except
the grated coconut.
-serve at room temperature.
-wrap the mixture in banana leaf.
Thank you!