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Srombotan
Description
Srombotan is a traditional Balinese vegetable salad made with a vibrant mix of blanched and raw vegetables like long beans, spinach, bean sprouts, and carrots, topped with grated coconut and drizzled with a rich, spicy peanut sauce. This colorful and healthy dish offers a perfect balance of textures and bold Indonesian flavors, often served as a refreshing side or light vegetarian main.
Ingredients
Instructions
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Prepare the vegetables
- Wash and clean the bean sprouts, spinach, water spinach, and long beans.
- Blanch each vegetable separately in boiling water for about 1–2 minutes, then drain and set aside.
- Wash and clean the bean sprouts, spinach, water spinach, and long beans.
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Prepare the soybeans
- Boil or steam the soybeans until soft. Set aside.
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Grate the coconut
- Lightly toast the grated coconut in a dry pan until slightly golden and fragrant. Set aside.
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Make the peanut sauce
- In a blender or mortar, grind the red chilies, garlic, shallots, kencur, and candlenuts until smooth.
- Heat a bit of oil in a pan and sauté the blended spices until fragrant.
- Add lime juice, salt, and sweet soy sauce. Mix well.
- Stir in the fried peanuts (or blend them beforehand for a smoother sauce), adding a bit of water if needed to reach the desired consistency.
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Assemble the Srombotan
- On a plate, arrange the blanched vegetables and soybeans.
- Sprinkle with grated coconut and crispy fried shallots.
- Pour the peanut sauce generously over the top.
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Serve
- Mix before eating, and enjoy at room temperature.
srombotan
