Urap sayur (Indonesian vegetables with coconut topping)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
2 approx
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Calories
253 kcal
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Course
Side Dish
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Cuisine
Indonesian
Urap sayur (Indonesian vegetables with coconut topping)
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This easy Indonesian dish is a delicious combination of sweet, sour and spicy flavors in the dressing that brighten up the simple blanched vegetables.
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Ingredients
- 3 oz green beans 85g
- 3 oz spinach 85g (suggest large not baby spinach)
- 4 oz beans sprouts 110g
For the topping
- 1 mild red chili eg serrano
- 1 Thai red chili (birds eye chili, optional)
- 1 shallot or 2 if smaller
- 1 clove garlic or 2 if small
- ½ teaspoon galangal finely chopped, or ginger if not available
- 2 makrut lime leaves (kaffir lime leaves)
- ½ tablespoon coconut oil
- ¾ cup fresh grated coconut 75g, or use frozen and defrost
- 1 tablespoon palm sugar or coconut sugar/brown sugar
- 1 teaspoon tamarind concentrate
- ¼ teaspoon salt
- ½ tablespoon water
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Instructions
- Start by preparing the vegetables - trim the ends off the beans then cut them into lengths of roughly 2in/5cm (unless beans are large, this is generally roughly in half). Trim the ends off the stalks from the spinach and roughly chop the spinach leaves.
- Make the chili-shallot paste by roughly chopping the chilis, shallot, garlic and galangal and adding all to a mini food processor or blender and blending into a paste.
- Remove the central rib from the lime leaves then finely slice the leaves.
- Blanch the vegetables one vegetable at a time. Bring a pot of water to a boil and have a bowl filled with iced water nearby. Add the beans to the pot of water, cook for around 2 minutes then remove the beans and transfer to the bowl of iced water. Add the beansprouts to the pot, cook for 30 seconds then remove to the bowl of iced water. Add the spinach to the pot, cook 1 minute then remove the pot from the heat, drain and run the spinach under cold water.
- Drain all of the vegetables and set aside.
- Warm the coconut oil in a small skillet over a medium heat then add the chili-shallot paste. Cook for a couple minutes, stirring regularly, to become aromatic. Add the grated coconut, sliced lime leaves, palm or other sugar, tamarind, salt and water. Stir to mix everything well and cook for a couple minutes to soften and dry out slightly.
- Serve the vegetables, mixed together, with the coconut mixture over the top.
Nutrition Information
Show Details
Calories
253kcal
(13%)
Carbohydrates
26g
(9%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
355mg
(15%)
Potassium
692mg
(20%)
Fiber
7g
(28%)
Sugar
15g
(30%)
Vitamin A
4526IU
(91%)
Vitamin C
63mg
(70%)
Calcium
84mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2approx
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 355mg | 15% |
| Potassium | 692mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 4526IU | 91% |
| Vitamin C | 63mg | 70% |
| Calcium | 84mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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