Urap Sayur (Indonesian Coconut Vegetables)

Ingredients

• •2 cups green beans, cut into 2-inch pieces
• •2 cups bean sprouts
• •3 cups green cabbage, finely shredded
• •1 large carrot, cut into matchsticks
• •2 cups unsweetened shredded coconut
• •1 tsp shrimp paste (terasi)
• •2 red chilies, chopped
• •2 cloves garlic
• •2 kaffir lime leaves, finely sliced
• •1 tbsp palm sugar, grated
• •1/2 tsp salt
• •2 tbsp fresh lime juice

Directions

1. 1Blanch green beans, cabbage, carrot, and bean sprouts separately until crisp-tender, then drain them very well.
2. 2Pound or blend shrimp paste, chilies, garlic, lime leaves, palm sugar, and salt into a coarse paste.
3. 3Cook the spice paste in a dry skillet for 2 minutes until fragrant.
4. 4Add shredded coconut and cook 4–5 minutes, stirring, until the coconut is hot and lightly toasted.
5. 5Remove from heat, stir in lime juice, and cool the coconut mixture for 5 minutes.
6. 6Toss the vegetables with the seasoned coconut just before serving.

💡 Drain the blanched vegetables thoroughly; excess water dilutes the coconut seasoning and makes the finished urap soggy.

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