This dish is a Balinese version of urap, urap itself is an Indonesian food consists of mixed vegetable with spices and coconut dressing. Now you can call this dish a sort of salad. It is really nice to accompany Tum Ayam . What makes it different with urap from other part of Indonesia? The sauce of Javanese Urap is steaming process but Balinese Urap is grilling the coconut.
This article will give the recipe, and you can try to make it for yourself
– 100 gr bean sprouts, blanched
– 100 gr yard-long beans, cut and blanched
– 100 gr spinach, cut and blanched
– Flesh from one fresh coconut
– 1 cm fresh lesser galangal, finely chopped
– 1 tsp black peppercorn
– 2 lime leaves, very finely chopped
– 150 gr sambal embe (see below)
– 1 tsp granulated sugar
– juice of 2 leprous limes (if unavailable, use kaffir limes)
– Remove the dark skin from the coconut, toast the flesh over hot coals or under the grill until light brown, then grate it coarsely.
– Use a pestle and mortar to pound the lesser galangal with the peppercorns into a fine paste, then season with salt.
– Put the blanched vegetables into a serving dish and stir in the lime leaves, sambal embe, sugar, lime juice, salt, coconut and spice paste.
– 1/2 tsp roasted dried shrimp
– 12-15 tbs coconut oil (I used vegetable oil since it was difficult to find coconut oil)
– 150 gr shallots, finely sliced
– 25 gr garlic, finely sliced
– 8 bird’s eye chillies sliced
– Juice of 2 leprous limes (if unavailable use kaffir limes)
– Use a pestle and mortar to pound the shrimp paste and a little salt to a paste.
– Heat the coconut oil and deep fry the shallots and garlic separately until golden and crisp. Using a slotted spoon, transfer them to kitchen paper and leave to drain.
– Pour all but 2 tbs or the oil out of the wok, add the chilies and stir fry for about 2 minutes.
– Remove the wok from the heat and stir in the shallots, garlic, shrimp paste mixture and lime juice.