1bunch of Chinese long beansslice thinly, then soak in enough water
1long English cucumberskinned, cubed, soak along sliced long beans
1bunch of fresh Asian basil leavesThai basil leaves, roughly torn/chopped and soak with the other veggies
1bag fresh bean sproutsgive a quick rinse with hot boiled water for a second or two (just quickly blanched)
1block of tempehmine was homemade but had been frozen, so defrost it first if you are using frozen tempeh - bake in 350 F for 20 mins, then broil a little on both sides. Cubed, set aside
1bag of unsweetened desiccated coconut
3dried kafir lime leavescrushed (if you can find the fresh ones, much better!)
Salt and sugar to taste
Spice Paste
1/2of a large purple onion
4red bird eye chiliesmine were from the freezer, if you have fresh ones, much better
3clovesof garlic
2candlenutavailable at Asian stores or online
1/2tspof lesser galangal powderavailable at Asian stores or online. Sometimes it is also known as lesser ginger
Instructions
Dry fry (without oil) spice paste on nonstick pan until fragrant, then pour in 1/4 c of water, stir. Season with salt and sugar then stir in coconut to combine completely. Take off from heat.
Drain veggies and mix with coconut mixture and cubed tempeh.