• 8 shallots, sliced
• 4 garlic cloves, sliced
• 2 Tbs. ground coriander
• 2 tsp. ground cumin
• ½ tsp. shrimp paste (terasi)
• ½ tsp. turmeric
• 8 kemiri nuts
• 1½ cups thick coconut milk
• 3 Tbs. oil
• 2 stalks lemon grass
• 2 slices laos (galangale), soaked in coconut milk for ½ hour
• 2 Bay leaves, soaked in coconut milk for ½ hour
• 1 lb. Chinese long beans, cut into 1-inch pieces
• ½ cup carrot, thin sliced
• 1 lb cabbage leaves, cut into bite-size pieces
• 1 lb. bamboo shoots, cut into 1-inch cubes
• 1 large cucumber, peeled, seeded, halved lengthwise, and sliced diagonal
• 5 hot red chili, halved and seeded
• ½ tsp. salt
• 2 tsp. white vinegar

• Blend the shallots, garlic, coriander, cumin, shrimp paste, turmeric, and nuts with 2 Tbs. of the coconut milk to form a smooth paste in a food processor.
• Heat the oil in a wok or a larfe skillet and stir fry the paste, lemon grass, laos, bay leaves over medium heat for approximately 2 minutes.
• Add the beans, carrot, cabbage, bamboo shoots, cucumber and chili, stirring after each addition, and stir fry it for about 3 minutes. Add the remaining coconut milk, salt and vinegar and continue to cook for another 2-3 minutes. (Do not overcook the vegetables).
• Let the mixture cool and chill it. Serve cold or at room temperature.

Makes 10 servings.