Indonesian Vegetable Urap with Spiced Coconut
Ingredients
Urap spice mix
- 5 shallots
- 3 garlic cloves
- 1 piece kencur
- 5 kaffir lime leaves
- 1/2 grated mature coconut
- 1 large red chili
- 5 curly red chilies (adjust to taste)
- 1/2 teaspoon roasted shrimp paste (optional)
- Salt to taste
- Palm sugar to taste
Blanched vegetables
- 1 carrot, cut into matchsticks
- 6 long beans, cut into pieces
- Handful of bean sprouts
- 4 cabbage leaves, coarsely chopped
- 1 bunch cassava leaves, leaves picked
- 1 bunch basil, leaves picked (no need to blanch)
Preparation
Grind all spices except kaffir lime leaves and coconut.
Mix the ground spices with grated coconut.
Place in a pan, add kaffir lime leaves, salt, and palm sugar.
Cook on low heat, stirring continuously, until coconut is cooked and spices are absorbed; remove from heat.
Blanch the vegetables until tender.
In a large bowl, mix the blanched vegetables and basil leaves.
Add the coconut spice mix, stir well, and serve.
Tips
The spice mix can also be steamed instead of stir-fried, but stir-frying makes it last longer and is more practical without needing a steamer.
