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Ingredients
- Serves 4-6
For the vegetables:
350g water spinach (Kangkung)
250g cabbage, roughly chopped
150g carrot, julienned
200g bean sprouts
200g long beans cut into 5 cm pieces
200g cucumber cut into slices, then quarteredFor the coconut dressing:
35g shallots
15g garlic
45g fresh red chili
1.5g fermented shrimp paste (Belacan)
5g galangalFor the garnish:
250 g shredded fresh coconut
2 Kaffir lime leaves
1.5 tsp salt
1 tsp shredded Gula Melaka (palm sugar)
Urap (Steamed Vegetable Salad with Coconut Dressing)
Urap is a popular steamed vegetable salad that is commonly served as a side dish in
Indonesia. While I’ve chosen to use a healthy mix of greens that are easily available in most markets, you can include any kind of vegetables you prefer. To make it more authentic, add young cassava leaf or young papaya leaf. Serve with a savory shredded coconut dressing to amp up the flavors of this healthy dish!
- Easy
- 20 min
- 35 min
- 5 min
- 7 steps
- 16 Ingredients
- Easy
- 7 steps
- 16 Ingredients
- 20 min
- 35 min
- 5 min
Directions
-
Blanch the vegetables
- In a pot of boiling water, blanch all the vegetables (except the cucumber) separately by cooking them in the boiling water for 2 to 3 minutes, then putting the vegetables in an ice bath to stop the cooking process.
-
Prepare the coconut dressing
In a mortar and pestle or food processor, add all the ingredients for the coconut dressing. Pound or blend into a rough paste.
In a pan, add the coconut dressing, the shredded fresh coconut, Kaffir lime leaves, salt and shredded Gula Melaka. Fry on low heat, without adding oil, for about 15 to 20 min.
Keep stirring during the cooking process to ensure the sugar does not burn.
Another way of cooking the coconut dressing is to combine the blended paste, shredded fresh coconut, Kaffir lime leaves, salt and shredded Gula Melaka into a heatproof bowl, and steam it for about 20 minutes. Remember to allow it to cool before adding the coconut dressing to the salad.
After 15 to 20 min remove from heat and allow to cool.
-
Plate & Serve
- Combine the blanched vegetables into your serving bowl or plate. Top with the coconut dressing, toss the salad, and serve.
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Ingredients
- Serves 4-6
-
For the vegetables:
350g water spinach (Kangkung)
250g cabbage, roughly chopped
150g carrot, julienned
200g bean sprouts
200g long beans cut into 5 cm pieces
200g cucumber cut into slices, then quarteredFor the coconut dressing:
35g shallots
15g garlic
45g fresh red chili
1.5g fermented shrimp paste (Belacan)
5g galangalFor the garnish:
250 g shredded fresh coconut
2 Kaffir lime leaves
1.5 tsp salt
1 tsp shredded Gula Melaka (palm sugar)
Nutrition
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