Ingredients:
8 shallots, sliced
4 garlic cloves, sliced
2 Tbs. ground coriander
2 tsp. ground cumin
1/2 tsp. shrimp paste (terasi)
1/2 tsp. turmeric
8 kemiri nuts
1½ cups thick coconut milk
3 Tbs. oil
2 stalks lemon grass
2 slices laos (galangale), soaked in coconut milk for ½ hour
2 Bay leaves, soaked in coconut milk for ½ hour
1 lb. Chinese long beans, cut into 1-inch pieces
½ cup carrot, thin sliced
1 lb. cabbage leaves, cut into bite-size pieces
1 lb. bamboo shoots, cut into 1-inch cubes
1 large cucumber, peeled, seeded, halved lengthwise, and sliced diagonal
5 hot red chili, halved and seeded
½ tsp. salt
2 tsp. white vinegar

Methods :
Blend the shallots, garlic, coriander, cumin, shrimp paste, turmeric, and nuts with 2 Tbs. of the coconut milk to form a smooth paste in a food processor. Heat the oil in a wok or a larfe skillet and stir fry the paste, lemon grass, laos, bay leaves over medium heat for approximately 2 minutes. Add the beans, carrot, cabbage, bamboo shoots, cucumber and chili, stirring after each addition, and stir fry it for about 3 minutes. Add the remaining coconut milk, salt and vinegar and continue to cook for another 2-3 minutes. (Do not overcook the vegetables). Let the mixture cool and chill it. Serve cold or at room temperature.