Slice long beans, rip cabbage leaves, rinse and soak to clean

Chop off the bottom of the bokchoy

Bring water to boil, season with a little salt

Boil sliced long beans and ripped cabbage leaves for 5 mins, strain

With the same boiling water In the pot still, blanch bokchoy for a min, strain

Lastly blanch beansprouts and frozen spinach for a min (or less for beansprouts), strain

Let water drips as much on the strainer, if need be, squeeze veggies lightly to take more water out

Meanwhile prepare the coconut

In a blender, process onion, garlic, chilies and water into fine paste

Pour mixture into nonstick pan along with shrimp paste, bouillon powder and lesser galangal powder. Flavor with a little Stevia. It should be just a little sweet with a hint of hotness from the chilies. Cook until bubbly

Once bubbly, stir in coconut and cook until no longer wet. Take off from heat. Let it cool a bit.

While coconut is cooling, wash and cube cucumber

Mix coconut with boiled veggies plus cubed cucumbers

Serve as is or to accompany rice