Indonesian Coconut Vegetable Salad with Rice
Ingredients
Vegetables
- Cassava leaves
- Long beans
- Spinach
- Bean sprouts
Urap spice mix
- Half a mature coconut
- 5 large red chilies
- 3 curly red chilies
- 7 bird's eye chilies
- 3 garlic cloves
- 1/2 teaspoon shrimp paste
- 2 kencur roots
- 6 kaffir lime leaves
- 4 tablespoons grated palm sugar
- Salt
Accompaniments
- White rice
- Fried tempeh
- Boiled eggs
- Salted fish
- Peanut crackers
Preparation
Boil the cassava leaves, long beans, and spinach until tender.
Blanch the bean sprouts in hot water.
Grind all the urap spice ingredients until smooth and adjust the seasoning.
Mix the ground spice with the grated coconut until well combined and taste again.
Place the mixture in a heat-resistant container or on a banana leaf and steam for about 15 minutes.
Mix the prepared vegetables with the urap spice mixture and stir until evenly coated.
Serving suggestions
Serve with warm white rice, fried tempeh, boiled eggs, salted fish, and peanut crackers for a complete meal.
