Vegetable In Spicy Coconut Sauce Bali Style | Sayur Kalas

Ingredients :

• 500 g swamp cabbage, blanched, drain
• 100 g grated coconut, roasted or dry-fried
• 200 ml cream coconut milk
• 1 tsp salt
• 3 tbsp lime juice
• 25 g fried peanuts
• 3 tbsp sliced shallots, fried
• 1 tbsp sliced garlic, fried
• 1 tbsp sliced capsicum, fried
• 1 tsp shrimp paste

Spices :

• 2 tbsp sliced shallots
• 1 tbsp sliced garlic
• 1 tbsp sliced capsicum
• 1 tsp shrimp paste
• 1 tsp sliced galangal
• 1 tsp sliced ginger
• 1 tsp sliced kaempferia galanga
• 1 tsp ground pepper
• 1 tsp ground coriander seeds
• 2 salam leaves / bay leaves
• 2 tbsp oil

How to make :

1. Put 2 tbsp oil in a wok, saute all spices at medium heat.
2. Add cream coconut milk and bring to boil, stir continuously until the sauce becomes thick (as kalas spice).
3. Mix grated coconut with fried shallots, garlic, capsicum, and shrimp paste. Add salt, lime juice, mix well ( as coconut spice).
4. Mix coconut spice with kalas spice, set aside.
5. Serve swamp cabbage onto a serving dish and put the mixture of kalas spice on top.
6. Sprinkle with fried peanut and serve immediately.