Spinach and Bean Sprouts in Coconut Sauce

Many Indonesian cultures, including that of Balinese, rejoice in a variety of servings made from bean sprouts salads. It is a very versatile ingredient as it can be served with different sauces like clear soup, assorted salads (serombotan), the one with peanut sauce and so forth. Here is another simpler Balinese salad using this in combination with spinach served in grated coconut sauce. This kind of salad is often used to accompany mixed rice.

Ingredients:

200g of bean sprouts, 1 string of spinach, 1 tbsp fried shallot, 1 tsp fried red chili Ground spices: 1 slice turmeric, 1 slice kencur, 3 cloves shallot, 2 cloves garlic, 1 small chili, 1 pc candlenut, 1 tbsp cooking oil and ½ tsp salt.

Method:

• Cleanse the bean sprouts and spinach carefully.

• Prepare some water in the pan for boiling. When the water has boiled, put bean sprouts and spinach into the water and stir them for some 5 minutes. Take out and drain.

• Stir-fry the ground spices and then add a cup of water. Pour the grated coconut into these spices and stir well until its water runs dry.

• Mix well the bean sprouts and spinach with spices and a little salt. Do not forget to sprinkle the fried shallot and chili. Now, it is ready to serve! (BTN/punia)