Pound the garlic, shallots, red chilli and green chilli padi. Add a little assam juice and salt.
In a wok, fry the pounded ingredients until fragrant. Add one packet of fresh grated coconut and mix thoroughly. Remove and keep aside. The mixture can be frozen for use at a later time.
Blanch the bean sprouts, long beans and kangkong.
Put the vegetables and coconut mixture into a large bowl and mix thoroughly. Serve with rice.