A recipe that I got from a restaurant's cookbook of which I highly doubt the chefs tell you the real story.
The recipe just called for the fish to be simmered.. but the pictures tell another story.
A fried fish and boiled fish don't look the same.
Urab Bali
Reference: Cooking Tackle
7 pcs long beans
1 cup bean sprouts
4 stalks water convolvulus (kangkung)or amaranth (bayam)
1 cup grated coconut
2 Tbsp coconut oil or cooking oil
Blend to a fine paste
5 shallots
3 clove garlic
2 candlenuts
Birds eye chilli and chilli according to your preference
Galangal, lesser galangal, shrimp paste, eye ball 1 tsp each
3 young kaffir lime leaves, midrib removed
Seasoning
1 tsp brown sugar
3/4 tsp salt
1. Toast coconut in pan until slightly golden. Remove and set aside. Heat coconut oil in pan and saute the paste until it starts to release oil. Add in salt and sugar and then the toasted coconut. Combine it well. Taste it, it should be very slightly over salted.
2. Lightly blanch all the vegetables, dunk them into cold water and cut into preferred lengths.
3. Put the cut vegetables into a bigger bowl and put in all the spicy coconut. Toss it around with hand and if you can, using a gentle squeezing motion, as if you are marinating the vegetables.
4. Serve with some crispy shallots if preferred (I didn't put).
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The aromatic coconut sambal that is going to dress the blanched vegetables |