Bring a medium pot of water to a boil. Add the mung bean sprouts into the boiling water and turn off the heat. Let them sit in the boiling water for about 3 minutes. Discard the water and refresh the bean sprouts with cold water. Set aside
Prepare the ground ingredients:
Put everything for ground ingredients in a blender and process into a paste. Set aside
Cook the chicken and veggies:
You can finely mince the chicken meat. Use about 1 Tbsp of cooking oil and stir fry the meat until they are cooked through, remove from the pan and set aside
Add another one tablespoon of oil and stir fry the ground ingredients until really fragrant, about 3-4 minutes. Add the finely chopped beans and stir fry for about 2-3 minutes or slightly longer. They should still be crunchy but doesn't taste "green" anymore. Add the grated coconut and stir fry for another 2 minutes
Add the chicken meat and blanched mung bean sprouts followed by seasonings. Stir to mix everything. Turn off the heat
Serve:
Garnish with bawang goreng and give it a final stir to mix everything. Have a taste. Add more salt if necessary. Transfer to a serving platter