Javanese blanched vegetable salad with spiced coconut (Urap)

1. Cut the green beans into 4 cm pieces, the cabbage into thin strips and the carrot into matchsticks.

2. Blanch the vegetables separately in salted water – the green beans and carrot for 3 minutes, the cabbage for 1 minute, the spinach and bean sprouts for 30 seconds – then cool in cold water and drain well.

3. Pound the shallots, garlic, chillies, galangal and shrimp paste in a mortar to a paste.

4. Mix the paste with the desiccated coconut, water, brown sugar, salt and very finely shredded makrut lime leaves.

5. Steam the coconut mixture in a banana leaf or small bowl for 15 minutes so the flavours meld, then cool and season with a little lime juice.

6. Just before serving toss the vegetables with the spiced coconut and serve as a side dish or light salad.

Tip: A permanent fixture of Javanese ritual feasts (selamatan); the variety of vegetables symbolises harmony. Mix only just before serving so the vegetables stay fresh and crunchy.