Urap Vegetables

About this recipe

Urap is steamed vegetables mixed with a spicy toasted coconut dressing—fresh and light beside rice.

Toast the coconut so it keeps longer. Toss while the vegetables are still warm.

Use sturdy greens: long beans, water spinach, cabbage, carrot.

Prep & cook time

• Prep20 minutes
• Cook15 minutes
• Total35 minutes
• Servings5 servings
• LevelEasy

Tools you need

• Steamer
• Skillet
• Mortar

Ingredients

• 1 bunch long beans
• 1 bunch water spinach or spinach
• 100 g bean sprouts
• 100 g cabbage, sliced
• 1 carrot, sliced
• 150 g semi-mature grated coconut
• 3 bird’s-eye chilies
• 2 garlic cloves
• 1 cm kencur (aromatic ginger)
• 1/2 teaspoon shrimp paste
• 1 teaspoon salt
• 1/2 teaspoon sugar
• Sliced kaffir lime leaf

Directions

1. Steam or briefly boil the vegetables; drain very well.
2. Pound chili, garlic, kencur, shrimp paste, salt, and sugar. Mix with coconut and lime leaf; toast briefly until fragrant.
3. Toss the coconut dressing with warm vegetables.
4. Serve at once.

Kitchen tips

Serve with

• Steamed rice
• Fried chicken
• Tempeh
• Sambal

How to store

Best eaten immediately. Keep only a few hours at room temperature.

Common mistakes

• Leaving vegetables wet.
• Skipping the coconut toast so it spoils faster.
• Over-boiling until mushy.