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Trancam

Indonesian raw salad

Ingredients

  • 1 bunch of Chinese long beans slice thinly, then soak in enough water
  • 1 long English cucumber skinned, cubed, soak along sliced long beans
  • 1 bunch of fresh Asian basil leaves Thai basil leaves, roughly torn/chopped and soak with the other veggies
  • 1 bag fresh bean sprouts give a quick rinse with hot boiled water for a second or two (just quickly blanched)
  • 1 block of tempeh mine 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
  • 1 bag of unsweetened desiccated coconut
  • 3 dried kafir lime leaves crushed (if you can find the fresh ones, much better!)
  • Salt and sugar to taste

Spice Paste

  • 1/2 of a large purple onion
  • 4 red bird eye chilies mine were from the freezer, if you have fresh ones, much better
  • 3 cloves of garlic
  • 2 candlenut available at Asian stores or online
  • 1/2 tsp of lesser galangal powder available 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.