Cherry & Dennis Helper Habitat
Indonesian Urap Sayur Coconut Vegetables
印尼香料椰絲拌雜菜
Recipe overview
Blanched green vegetables tossed with a fragrant toasted coconut and chilli spice mixture.
01
Ingredients
Main ingredients
- 250 g long beans
- 250 g bean sprouts
- 200 g spinach
- 180 g fresh grated coconut
- 4 shallots
- 3 cloves garlic
- 1 red chilli
- 2 lime leaves
Seasoning
- 1 tbsp palm sugar
- 1/2 tsp salt
- 1 tsp cooking oil
02
Tools
- cutting board
- kitchen knife
- deep pot
- colander
- mixing bowl
- small frying pan
- spatula
- mortar and pestle
- measuring spoons
03
Steps
Step 1
Wash the vegetables and
Wash the vegetables separately and drain well.
Step 2
Cut long beans into
Cut long beans into roughly 4 cm pieces.
Step 3
Blanch long beans until
Blanch long beans until tender-crisp, then cool.
Step 4
Blanch bean sprouts briefly
Briefly blanch bean sprouts and drain.
Step 5
Blanch spinach until wilted
Blanch spinach until wilted; cool and squeeze out excess water.
Step 6
Pound shallots, garlic, chilli,
Pound shallots, garlic, chilli, palm sugar and salt into a coarse paste.
Step 7
Heat oil and fry
Heat oil in a small pan and fry the paste until fragrant.
Step 8
Add lime leaves and
Add lime leaves and fresh grated coconut.
Step 9
Toast while stirring until
Stir over medium-low heat until coconut is cooked, loose and no longer wet.
Step 10
Remove lime leaves and
Remove lime leaves and cool the coconut mixture slightly.
Step 11
Toss all drained vegetables
Toss the three drained vegetables evenly with the coconut seasoning.
Step 12
Serve promptly at room
Serve promptly; refrigerate any leftovers immediately.
Common mistakes
- Wet vegetables make the coconut coating soggy.
- Undercooked fresh coconut tastes raw and keeps poorly.
- Leaving cooked vegetables and coconut at room temperature for hours risks spoilage.
Tips
Blanch each vegetable separately and drain thoroughly. Cook the coconut over medium-low heat until dry and fragrant, then mix and serve promptly.
