Kluban Bothok - stewed mixed vegetables with spiced coconut

Ingredients

• 6snake beans (long beans)
• 6 sprigswater spinach (kangkung)
• 100 gbean sprouts
• ½coconut, grated
• 750 mlwater
• 3 tablespoonsoil
• 3red chillies
• 5 cmkencur
• 3 clovesgarlic
• 2shallots
• 2 teaspoonssalt
• 2 teaspoonspalm sugar
• ½ teaspoonterasi (fermented shrimp paste)

Instructions

1. 1

   Prepare the vegetables

   Cut the snake beans into pieces. Pound or grind the chillies, kencur, garlic, shallots, salt, palm sugar and terasi into a paste.

2. 2

   Blanch the greens

   Heat 625 ml of the water in a pan. Cook the water spinach for 3 minutes, then lift it out.

3. 3

   Cook the beans

   Add the snake beans to the pan and cook for 5 minutes, then lift them out. Blanch the bean sprouts in the water and lift them out as well.

4. 4

   Fry the coconut

   Heat the oil in a pan and fry the spice paste for 3 minutes. Add the grated coconut and fry for 10 minutes.

5. 5

   Finish the sauce

   Pour in the remaining water, bring the mixture to the boil and cook for 5 minutes.

6. 6

   Assemble and serve

   Mix the vegetables together and spoon the spiced coconut sauce over them.

What is Kluban Bothok?

Kluban is a Javanese-style vegetable dish commonly paired with seasoned grated coconut. This version brings together blanched greens, beans and sprouts with a cooked coconut topping.

The combination works because the vegetables stay distinct while the coconut and spice paste give each bite a savoury, aromatic coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The vegetables and palm sugar contribute most of the carbohydrates, while the grated coconut and cooking oil provide most of the fat. There is no substantial protein ingredient listed; serve the dish with tofu, tempeh or another protein-rich accompaniment to make a more balanced plate.

The vegetable mix

Water spinach: its tender leaves and stems cook quickly, so remove them after 3 minutes to keep them from going limp.

Snake beans: cut them into manageable pieces before cooking, then simmer for the full 5 minutes so they are tender but still hold their shape.

Bean sprouts: blanch them briefly; they need less cooking than the other vegetables and are best lifted out as soon as they soften.

Building the spice paste

Fresh paste: pound or grind the chillies, kencur, garlic and shallots with the salt, palm sugar and terasi until evenly combined.

Frying: give the paste 3 minutes in the oil before adding the coconut. This cooks the raw aromatics and helps distribute their flavour through the topping.

Cooking the coconut

Grated coconut: fry it with the paste for 10 minutes, stirring regularly so it cooks evenly and does not catch on the bottom of the pan.

Sauce consistency: add the remaining water and boil the mixture for 5 minutes. The result should be moist enough to spoon over the vegetables, rather than dry or scorched.

Serving the dish

Arrange the vegetables together and add the spiced coconut on top just before serving. That keeps the sprouts and greens from sitting in the sauce for too long.

Serve it as a vegetable side alongside rice and a simple protein, or enjoy a generous bowl as a light meal.

Ingredient notes

Kencur: this aromatic rhizome is a distinctive part of the seasoning. If it is unavailable, the original recipe does not specify a substitute, so leaving it out will change the flavour.

Terasi: use a small amount of fermented shrimp paste for savoury depth. It is pungent, so mix it thoroughly into the paste and cook it with the other aromatics.

Recipe notes & tips

• Keep the cooked vegetables separate until serving so each retains its own texture.
• Stir the coconut mixture regularly during its 10-minute fry to prevent it catching.
• Use the remaining 125 ml of water for the sauce after using 625 ml to blanch the vegetables.
• Taste the sauce before serving and adjust the seasoning only if needed.
• Cut the snake beans to a similar length so they cook evenly.

Variations

• Adjust the heat: use fewer red chillies for a milder topping.
• Add tofu: serve with fried tofu for a more substantial plate.
• Pair with tempeh: add tempeh on the side for extra savoury flavour.
• Serve with rice: offer steamed rice alongside the vegetables.
• Change the greens: use another leafy green if water spinach is unavailable, allowing for its different cooking time.

Common mistakes to avoid

• Overcooking the water spinach: remove it after 3 minutes so it stays tender rather than collapsing.
• Cooking the sprouts too long: blanch them briefly and lift them out once softened.
• Adding the coconut too soon: fry the spice paste for 3 minutes first to cook the aromatics.
• Leaving the coconut unstirred: stir it regularly during the 10-minute fry to avoid scorching.
• Using all the water at once: reserve 125 ml for the sauce after setting aside 625 ml for blanching.

How to store

Store the vegetables and coconut sauce separately in airtight containers in the fridge and use within 2–3 days. Reheat the sauce gently with a splash of water, and warm the vegetables briefly or serve them at room temperature.

Frequently asked questions