Urap Sayur (Blanched Vegetable Salad with Spiced Coconut Topping)
Urap Sayur (Blanched Vegetable Salad with Spiced Coconut Topping) is a traditional Indonesian recipe for a classic dish of mixed blanched vegetables served with a spicy grated coconut toppin. The full recipe is presented here and I hope you enjoy this classic Indonesian version of: Blanched Vegetable Salad with Spiced Coconut Topping (Urap Sayur).
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Bumbu, sometimes known as Bumbu Bumbu (the repetition of the name makes it an implicit plural) is one of the bumbu Dasar (essential pastes) of Indonesian cookery. It's used for adding flavour to a dish, as here.
For the topping:
For the Bumbu:
2 large red chillies
1 Thai red birds eye chilli
1 shallot
1 garlic clove
½ tsp galangal, finely chopped
1 tsp tamarind concentrate
For the Coconut Mixture:
2 makrut lime leaves (kaffir lime leaves), finely shredded
½ tbsp coconut oil
75g fresh coconut, grated
1 tbsp palm sugar or coconut sugar
¼ tsp salt
½ tbsp water
Method:
Bring a large pan of water to a boil. Blanch the green beans for 2 1/2 minutes, the carrots for 2 minutes, the spinach for 1 minute, and the bean sprouts for 30 seconds. Immediately rinse the vegetables under cold running water to stop the cooking process and preserve their colour. Allow them to drain in a colander
For the spicy coconut topping: Blend the shallot, chillies, garlic and galangal in a blender to a smooth paste (add a little water if needed). This is your bumbu mixture.
Warm the coconut oil in a small pan over medium heat then add the chilli-shallot paste. Cook for a couple minutes, stirring regularly, until aromatic. Add the grated coconut, sliced lime leaves, palm or other sugar, salt and water. Stir to mix everything well and cook for a couple minutes to soften and dry out slightly.
Serve the vegetables, mixed together, with the coconut mixture over the top.
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