Urap

Name: Urap
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1/2 lb green beans, trimmed; 4 cups spinach leaves, washed; 2 cups bean sprouts, rinsed; 4 garlic cloves, minced; 4 red chilies, chopped; 1 tsp aromatic ginger or kencur, minced; 4 kaffir lime leaves, thinly sliced; 1 tbsp grated palm sugar; 1/2 tsp salt; 2 cups grated coconut, thawed

A vibrant Indonesian salad made of blanched vegetables tossed in a warm, fragrant spiced coconut dressing.

32 minEasyServes 4180 cal/serving

IndonesianSaladStovetopVeganVegetarianHigh FiberLow CarbKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

1/2 lb green beans, trimmed
4 cups spinach leaves, washed
2 cups bean sprouts, rinsed
4 garlic cloves, minced
4 red chilies, chopped
1 tsp aromatic ginger or kencur, minced
4 kaffir lime leaves, thinly sliced
1 tbsp grated palm sugar
1/2 tsp salt
2 cups grated coconut, thawed

Instructions

1

Blanch 1/2 lb trimmed green beans, 4 cups washed spinach leaves, and 2 cups rinsed bean sprouts separately in boiling water for 1 to 2 minutes until tender-crisp, then drain and set aside.
2

Grind 4 minced garlic cloves, 4 chopped red chilies, 1 tsp minced aromatic ginger or kencur, 4 thinly sliced kaffir lime leaves, 1 tbsp grated palm sugar, and 1/2 tsp salt into a smooth paste using a mortar and pestle or food processor.
3

Combine the paste with 2 cups thawed grated coconut in a skillet over low heat, stirring constantly for 8 minutes until fragrant and slightly dry.
4

Toss the warm spiced coconut mixture evenly with the drained vegetables and serve immediately.

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Questions

Why blanch first in Urap?

The quick boil in step 1 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

What equipment do I need for Urap?

Beyond a knife and a board, the method uses a food processor (step 2) and a mortar and pestle (step 2). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

What can I use instead of makrut lime leaves in Urap?

The entry for Urap calls for 4 kaffir lime leaves, thinly sliced. In its place: Use the zest of one lime for every two leaves, added near the end of cooking.

Can I make Urap less spicy?

Yes. The heat in Urap comes from 4 red chilies, chopped. For a milder plate, remove the seeds and ribs from the chilies, or use half; nothing else in the method changes.

How many calories are in Urap?

One serving (the recipe makes 4) is about 180 calories, with 4 g protein, 14 g carbohydrate and 13 g fat, plus 6 g fiber and 340 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

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