Urap (urap sayur)

Instructions

1. Finely slice the cabbage and steam it for 3 minutes.
2. Blanch the spinach and the Ipomoea shoots for 1 minute in boiling water, then drain them.
3. Pound the turmeric, garlic, ginger, chillies and shrimp paste in a mortar to a fine paste.
4. Fry this paste for 2 minutes in a dry pan, until it gives off its fragrance.
5. Add the grated coconut and toast it for 3 to 4 minutes over low heat, stirring, until golden.
6. Mix the drained vegetables with the coconut preparation, tamarind, salt and sugar.
7. Let it rest for 10 minutes so the flavours blend, then serve.