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Indonesian Coconut Salad (Urap)
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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Serves : 4
Preparation time : 20 minutes
Assembling time : 5 minutes
Ingredients :
50g freshly grated coconut 1/2 tablespoon sambal belachan
21/2 cm galangal, finely chopped
3 cloves garlic, finely chopped
2 tablespoons palm sugar
2 kaffir lime leaves, finely sliced 1/2 teaspoon salt
300g long beans, cut into lengths and blanched
300g beansprouts, cleaned and blanched
2 shallots, thinly sliced
Method :
Dry-fry the coconut in a skillet over low heat, stirring constantly for 4 to 5 minutes until the coconut turns golden brown.
Stir in the sambal belachan, galangal, garlic and palm sugar and continue to fry for a further 3 minutes. Remove from the heat and stir in the lime leaves and salt. Set aside to cool.
Combine the blanched vegetables and shallots with the cooled coconut mixture in a large bowl and serve at once with steamed rice.
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