Bring a medium pot of water, salted to taste like the sea, to a boil. Meanwhile, fill a large container with 5 to 8 quarts of ice water.
Blanch the long beans in boiling water until tender, 2 to 3 minutes. Transfer to the ice water using tongs or a slotted spoon. When chilled, drain the long beans in a colander. Pat dry to remove excess moisture.
In a large bowl, combine the long beans with the lime juice, bean sprouts, beets, coconut meat, coconut milk, carrots, scallions, cilantro, oil, sesame seeds, brown sugar, Bumbu Spice Paste, and salt and pepper to taste. If you like, add a touch of shrimp paste or dehydrated baby shrimp for flavor. Mix everything together and allow to sit for 1 hour before tasting again. Add more sugar, salt or pepper as needed. Serve cold or at room temperature.
Mix together the garlic, shallots, chile, turmeric, galangal, ginger and lemongrass in a bowl. Heat the coconut oil in a medium heavy saute pan. Add the spice paste and fry, stirring continuously, until very fragrant, about 3 minutes. Remove from the heat and let cool.
For the grated vegetables, use the largest holes on a standard cheese grater.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Liberty Kitchen at The Treehouse, Houston, TX