• 2 cups bean sprout
  • 2 cups spinach
  • 1 cup fresh/dry grated coconut

Dressing ingredients

  • 2 cloves of garlic
  • 1 hot pepper
  • 2 cm kencur/ zedoary
  • 1 teaspoon palm sugar
  • Salt

Author of this recipe



Grower / producer

Greenhouse operations are usually big and high tech. But not in our village. Here greenhouses are made from Bamboo and only 1.000 m2 on average. Every greenhouse has one person who does all the... Read more

This is special traditional Javanese recipe of cooked vegetables with coconut. Easily prepared as daily food, but also during birthday and wedding parties. For those special occasions, they are served also with more complete dishes such as yellow rice, fried chicken, fried potato, fried egg, arranged beautifully like mountain miniature.


Blanch all vegetables and set aside.
Grind all spicy paste ingredients in a food processor/using mortar.
Mix the spicy paste with fresh/dry grated coconut.
Steam it around 15 minutes.
Add the spicy paste to the blanched vegetables and stir well.
Eat it with rice or crackers.

Tips from the author

The vegetables can be replaced with carrots, cabbage.
Sambal can also be used as the spicy paste, to be further mixed with fresh/dry grated coconut.