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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Urap is a traditional Indonesian salad featuring a unique blend of fresh vegetables and a fragrant coconut dressing. The spice paste, made with shallots, garlic, chili, aromatic ginger, palm sugar, salt, and lime leaves, is sautéed and combined with shredded coconut to create a rich and slightly dry mixture. Blanched vegetables like carrot, long beans, bean sprouts, and water spinach are then tossed with this flavorful dressing, resulting in a vibrant and aromatic dish. Perfectly...
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Blend shallots, garlic, chili, aromatic ginger, palm sugar, salt, and lime leaves into a smooth paste.
Sauté the spice paste in a pan until fragrant. You can add oil if preferred.
Add shredded coconut to the pan and cook together with the spice paste until fragrant and slightly dry. Adjust seasoning if needed.
Blanch carrot, long beans, bean sprout, and water spinach in boiling water for 2-3 minutes.
In a bowl, mix the blanched vegetables with the coconut mixture until evenly coated.
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You can customize the vegetables based on your preference or availability.
Add a little oil when sautéing the spice paste if you prefer a richer flavor.
Taste and adjust the seasoning of the coconut mixture before combining it with the vegetables.
Can I use frozen shredded coconut?
Yes, frozen shredded coconut can be used. Make sure to thaw it completely before cooking.
What can I substitute for palm sugar?
You can use brown sugar or coconut sugar as a substitute for palm sugar.
Can I use other vegetables?
Absolutely! Feel free to use any vegetables you like, such as spinach, cabbage, or green beans.
How long can I store the coconut mixture?
The coconut mixture can be stored in an airtight container in the refrigerator for up to 2 days.
Do I need to use oil for sautéing?
Oil is optional. The recipe works well without oil, but adding a little can enhance the flavor.
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