- Watercress ( 100 grams )
- Spinach ( 100 grams )
- Long Beans ( 100 grams )
- Bean sprouts ( 100 grams )
- Pare ( 100 grams )
- Eggplant round ( 100 gram )
- Boiled red beans ( 50 grams )
- Boiled soy beans ( 50 grams )
- Cooking oil for sauteing ( 3 tablespoons )
- Toasted grated coconut ( 200 grams )
- Fried Peanuts ( 50 grams ) Seasoning : Coconut Sambal :
- Garlic ( 2 cloves )
- Red chili ( 2 pieces )
- Cayenne pepper ( 3 pieces )
- Galangal ( 1 thinly sliced )
- Terasi ( 1 teaspoon )
- Salt and flavorings to taste
Koples :
- Red chili ( 3 pieces )
- Terasi cooked ( 1/2 teaspoon )
- Salt and flavorings to taste
- Sweet soy sauce ( 1 teaspoon )
- Granulated sugar ( 1 tablespoon )
- Boiled water ( 200 ml )
- Lime ( 1 tablespoon )
How to cook- Chop the vegetables , wash and drain thoroughly . Then each boiled vegetables except eggplant . Each vegetable is boiled separately .
For Coconut Sambal- Heat oil , saute garlic , red pepper , cayenne pepper and ginger . For the fried shrimp at the end .- Blend the spices that had been sauteed with salt and flavorings until completely smooth . Combine with toasted grated coconut .
Koples- Puree red peppers , shrimp paste , salt , flavoring, and sugar until completely smooth . Combine the soy sauce , boiled water and lemon juice and mix well.
How to eat- Put each type of vegetables and chunks of eggplant in the dish , then give the coconut sauce on it , and flush with herbs koples . Sprinkle peanuts and soybeans boiled in it . Serve .