Urap

Ingredients

• 200 g thin green beans
• 150 g fresh bean sprouts
• 200 g white cabbage
• 150 g fresh spinach
• 1 piece carrot
• 180 g unsweetened fresh or frozen grated coconut
• 3 pieces shallots
• 2 cloves garlic
• 1 piece long red chili
• 1 piece red bird's eye chili
• 15 g fresh or frozen kencur rhizome
• 4 leaves makrut lime leaves
• 15 g palm sugar
• 1 tsp fine salt
• 1 tbsp lime juice
• as needed water

Method

1. Rinse all the vegetables, trim the green beans, thinly slice the cabbage, julienne the carrot into thin matchsticks, and keep the bean sprouts whole; the pieces should be easy to mix and eat.
2. Bring a pot of salted water to a simmer, and blanch the vegetables separately, starting with the firmest ones; remove them as soon as they become brightly colored and still have a bite.
3. Drain the vegetables very thoroughly, then spread them out on a clean kitchen towel for a few minutes; they should be warm or cold and no longer releasing any visible water.
4. Pound or blend the shallots, garlic, chilies, kencur, palm sugar, and salt until they form a moist, highly fragrant, orange-red paste.
5. Mix the spice paste with the grated coconut and finely sliced makrut lime leaves; massage it with your fingers until the coconut is evenly tinted and smells distinctly of citrus and spices.
6. Heat this coconut mixture in a skillet over low heat, stirring often; stop when it is hot, pliable, and aromatic, without letting it dry out or brown.
7. Off the heat, add the lime juice and taste; the seasoning should be salty, slightly sweet, spicy, and very fragrant.
8. Just before serving, gently toss the drained vegetables with the warm or room-temperature spiced coconut; each bite should get a coating of coconut without crushing the vegetables.

Nutrition

Per serving

Energy

269.6 kcal

Protein

7.43 g

Carbohydrate

25.7 g

Fat

17.24 g

Fibre

10.42 g

Calcium

112.53 mg

Iron

3.27 mg

Magnesium

56.18 mg