Urap

Name: Urap
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 people
Ingredients: 5 oz. green beans; 8 oz. beansprouts; 6 oz. spinach; 8 oz. fresh coconut; 4 kaffir lime leaves; 2 tablespoons coconut sugar; ½ teaspoon salt; 1 teaspoon tamarind paste; 1 tablespoon hot water; 1 tablespoon vegetable oil; 2 large red red chillies; 3 Thai chillies; 1 teaspoon freshly grated galangal; 3 cloves garlic; 3 shallots; Mortar and pestle; Kitchen scissors; Wok

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5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 people
Calories
333 kcal
Course
Salad
Cuisine
Indonesian, Vegan

Urap

Shannon Bullock

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Urap or urab is a salad of Javanese origin popular in Indonesia, composed of mixed cooked vegetables seasoned with coconut.

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Ingredients

Servings

For the vegetables

5 oz. green beans (or long beans), cut into 2-inch (5 cm) pieces
8 oz. beansprouts
6 oz. spinach (Chinese water spinach, papaya leaves or cassava leaves)

For the spicy coconut

8 oz. fresh coconut , finely grated
4 kaffir lime leaves
2 tablespoons coconut sugar (or palm sugar)
½ teaspoon salt
1 teaspoon tamarind paste
1 tablespoon hot water
1 tablespoon vegetable oil

For the seasoning paste

2 large red red chillies (Fresno type)
3 Thai chillies (more to taste)
1 teaspoon freshly grated galangal
3 cloves garlic , peeled
3 shallots , peeled

Equipment

Mortar and pestle
Kitchen scissors
Wok

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Instructions

Seasoning paste

Place all the ingredients for the seasoning paste in a mortar or food processor and reduce them to a paste. Set aside.

Vegetables

In a large pot filled with boiling water, uncovered, blanch the spinach for 1 minute, then the mung beans for 20 seconds, and the green beans for 2 minutes.
Remove them from the boiling water with a large slotted spoon and immediately cool them in very cold water or in an ice bath to stop cooking and preserve the green color of the vegetables.
Drain them well and then place them in a serving dish.

Spicy coconut

Using kitchen scissors, cut the rib in the middle of the kaffir lime leaves, then cut them into thin strips.
Preheat a wok or skillet over medium heat.
Add oil and sauté reserved seasoning paste for 5 minutes or until fragrant, stirring constantly.
Add all the necessary ingredients for the spicy coconut topping with tamarind juice, and while stirring, continue to sauté for 5 to 10 minutes or until the mixture is dry.
Remove from heat and let cool.
To serve, sprinkle the spicy coconut filling liberally over the vegetables and enjoy immediately.