Food & Wine USA - (08)August 2020

48 AUGUST 2020

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1 cup unsweetened flaked coconut

2 tsp. kosher salt, divided

5 oz. fresh green beans, trimmed

and halved (about 1 cup)

1 / 2 head napa cabbage, cut into

(^1) / 4 -inch-thick slices (about 4 (^1) / 2
cups)
5 oz. Chinese broccoli, cut into
2-inch pieces (about 4 cups)
5 oz. baby bok choy, cut into 2-inch
pieces (about 2^1 / 2 cups)
33 / 4 oz. uncooked cellophane noodles
(mung bean threads)
Sliced scallions, fresh cilantro,
and toasted flaked coconut, for
garnish

1. Process shallots,^1 / 4 cup oil, 2 table-
   spoons water, ginger, chile, and garlic in
   a blender until almost smooth, about 20
   seconds.


2. Heat a medium skillet over medium.
   Add shallot mixture and lime leaves.
   Cook, stirring constantly, until lightly
   browned, about 5 minutes. Stir in brown
   sugar, tamarind puree, and remaining 1
   cup water. Bring to a boil; stir in flaked
   coconut and^1 / 2 teaspoon salt. Return to
   a boil; reduce heat to low. Cook, stirring

often, until mixture is almost dry, about

10 minutes. Remove from heat.

3. Bring a large pot of salted water to a
   boil over medium-high. Add green beans;
   cook 2 minutes. Add cabbage, broccoli,
   and bok choy; cook until vegetables are
   just tender, about 45 seconds. Using a
   slotted spoon, transfer vegetables to a
   large colander, and immediately rinse
   under cold running water; drain well.


4. Add cellophane noodles to water in pot;
   cook over medium-high until noodles are
   completely translucent, about 2 minutes.
   Drain and rinse under cold running water;
   drain well.


5. Place drained vegetables in a large
   bowl; add noodles, coconut mixture,
   remaining 1 tablespoon olive oil, and
   remaining 1^1 / 2 teaspoons salt. Gently toss
   to combine, making sure coconut mixture
   is evenly distributed. Garnish with scal-
   lions, cilantro, and toasted coconut.
   —HETTY MCKINNON, NEW YORK CITY
   WINE Aromatic, tropically fruity white:
   2019 Colomé Torrontés
   NOTE Find tamarind puree, makrut lime
   leaves, and cellophane noodles at Asian
   markets or on amazon.com.

Mung Bean Vermicelli Salad with

Spiced Coconut and Greens

TOTAL 30 MIN; SERVES 6

For this recipe, cookbook author Hetty

McKinnon drew inspiration from the bright,

lively flavors of urap sayur, an Indonesian

salad made with steamed or boiled vegeta-

bles. Traditional recipes often call for finely

grated fresh coconut, but McKinnon uses

large flakes for added texture and crunch.

Pan-frying the aromatic blend of chile, shal-

lots, garlic, ginger, and lime leaves intensi-

fies and blends their flavors.

4 shallots, roughly chopped (about 1

cup)

1 / 4 cup plus 1 Tbsp. olive oil, divided

1 cup plus 2 Tbsp. water, divided

1 Tbsp. peeled and roughly chopped

fresh ginger

1 fresh red chile (seeded, if desired),

sliced

2 garlic cloves, roughly chopped

4 fresh makrut lime leaves, thinly

sliced

2 Tbsp. dark brown sugar

2 tsp. tamarind puree (such as The

Perfect Purée Tamarind Puree)