Indonesian Vegetable Urap with Coconut
Ingredients
- 1/4 coconut, peeled and grated
- 100 g bean sprouts
- 150 g long beans, chopped
- 3 winged beans, chopped
Spice paste
- 3 shallots
- 2 garlic cloves
- 2 large red chilies
- 2 bird's eye chilies (to taste)
- 2 kaffir lime leaves
- 1 cm lesser galangal
- 1/2 tsp coriander seeds (optional)
- Sugar and salt to taste
Preparation
Boil the vegetables and set aside.
Stir-fry the spice paste with 1 tablespoon oil until fragrant.
Add the grated coconut, stir until well mixed and the coconut is slightly dry, but not too dry.
Taste and adjust seasoning, then turn off the heat.
Add the vegetables, stir well.
Serve.
Tips
For a non-vegan version, add dried shrimp to the spice paste for extra flavor.
Adjust the amount of chilies and the dryness of the coconut according to personal preference.
