Kohu-Kohu ala Melbourne

Ingredients

• Canned tuna chunks in springwater
• Grated young coconut
• Green snake  beans, Choy Sum veggie, combo crunchy sprouts, basil leaves
• Shallots, chilly, lemon, salt.
• Boiled banana, sweet potato, taro or cassava. 
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• Cooking Instructions
• Dry the canned tuna by putting it in the oven for 30 minutes 180 degree. The grated young coconut flesh are roasted on the pan until dry and turn yellowish brown. Grind the shallots and chilly together. Mixed the roasted grated coconut, dried tuna, and the spices well. Add lemon juice, and salt. Add in freshly thinly cut snake beans, choy sums, and basil leaves as well as the boiled combo crunch sprouts. Mix all the ingredients well. Ready to serve.
• Serve with either boiled taro, banana, sweet potato, or cassava.