Urap Indonesian Vegetable Salad
Urap (Indonesian vegetable salad)
120g long beans (snake beans) washed and cut into 3 cm
100g sweet white cabbage.
120g bean sprouts, washed.
100g hairy basil leaves, washed.
100g cucumber, seeded and sliced thinly (cut them into chunks if you prefer the crunch).
1 litre water for boiling the vegetables.
Vegetables can be changed according to availability or to your liking.
Ingredients for the salad dressing:
200g freshly grated medium young coconut. (Steamed for about 10 minutes)
3 pcs large red chilies.
3 pcs small chilies.
1 clove garlic.
3 pcs small red onions/shallots.
3 cm kencur. (Kaempferia galangal)
5 pcs kefir lime leaves (washed and shredded).
½ tsp stock powder.
Boil the water on a high heat and wait until it is bubbling. Add the long beans and wait for 2 minutes, then add the cabbage, wait another 2 minutes then lastly add the beans sprout, and cook them for a further 1 minute.
Switch off the heat and drain the vegetables. Refresh under running cold water to stop further cooking; set aside.
In a mortar and pestle put together chilies, garlic, onions, kencur and kefir lime leaves to make a fine paste (alternatively, use a blender).
In an empty medium bowl mix together the chili paste, grated steamed coconut and stock powder; mix them well. The coconut dressing is now ready to use.
Now put the boiled vegetables, basil leaves, and cucumber in a big mixing bowl and add the coconut dressing, a little at a time, and mix them well.
Urap is now ready to serve, with grilled garlic chicken?