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Recipe

Sayur urap

Blanched village vegetables tossed with spiced grated coconut. A Balinese side that belongs on the same plate as rice, sate, and sambal.

All recipes·Serves 4 side servings·Prep 20 minutes·Cook 10 minutes

A wooden table set with bowls of ground spices, chilies, grated coconut, and banana leaves

Urap is a coconut dressing for vegetables, not a soup and not a curry. Long beans, spinach, cabbage, and bean sprouts are blanched, then folded through grated coconut that has been seasoned with chili, garlic, and lime leaf.

Use coconut you grated yourself if you can. Sweetened bagged coconut will turn the dish into a dessert.

Ingredients

  • 150g long beans, cut into short lengths
  • 2 handfuls of spinach
  • 100g bean sprouts
  • A wedge of cabbage, shredded
  • 100g freshly grated coconut
  • 2 garlic cloves, finely chopped
  • 2 bird’s eye chilies, sliced
  • 2 lime leaves, sliced into threads
  • 1/2 teaspoon palm sugar
  • Salt
  • 1 tablespoon hot coconut oil

Method

  1. Blanch the long beans and cabbage in salted water until just tender. Add the spinach and sprouts for the last 30 seconds. Drain well and let the steam leave. Wet vegetables make the coconut soggy.
  2. Mix the coconut with garlic, chili, lime leaf, palm sugar, and salt. Stir in the hot oil so the garlic softens.
  3. Toss the vegetables through the coconut while they are still warm. Taste for salt. Serve the same day.

This is the vegetable dish that shows up on both the regular feast and the plant-based menu. Nothing in the bowl needs to change.