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Urap-urap - indonesian blanched vegetables with spicy grated coconut

(4.67/5 - 3 votes)
2 comments

Ingredients

- Spicy Grated Coconut
- 3/4 cup dried unsweetened shredded coconut
- 1/4 cup coconut milk
- 2 kaffir lime leaves, tore
- lime or tamarind juice

Grind the rempah:
- 5 shallots
- 3 garlic
- 2 candlenuts, toasted
- 1 red pepper
- 5 bird's eye chilies
- 4 cm length kencur or known as kaempferia galangal, peeled
- 1 teaspoon terasi (Indonesian shrimp paste) if you are vegan/vegatarian, omit this

Vegetables
- wing beans, cut as desired
- water spinach (kangkung, cut as desired
- chayote, cut as desired
- long bean, cut as desired
- bean sprouts
- carrots, julliened
- cabbage, shredded

Preparation

Step 1

Stir fry the rempah until fragrant. Add shredded coconut, kaffir lime leaves, salt and coconut milk. Keep stirring until the liquid evaporates.

Step 2

Add lime/tamarind juice, reduce to low heat and stir for the next 10 minutes. Set aside.

Step 3

Blanch all vegetables and drain. Mix with spicy grated coconut and serve.

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Comments:

19/01/2012

I have been looking for the Urap Urap recipe since I travelled in Indonesia, and I could not find it until now !!! thanks a lot !

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16/05/2013

Lovely

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