← Nouns Cooking · Indonesian & Filipino

Ingredients

• 200 g freshly grated coconut (or thawed frozen)
• 2 large red chillies
• 2 Bird's eye chilli (optional)
• 2 cloves Garlic
• 3 Shallot, peeled
• 2 cm piece kencur or galangal, peeled
• 2 tbsp palm or coconut sugar
• 1 tsp tamarind paste
• ¾ tsp Salt
• 4 Makrut (kaffir) lime leaves, stems removed, very finely shredded
• 150 g long beans or green beans, cut into 4 cm lengths
• 150 g Cabbage, shredded
• 250 g water spinach (kangkung) or spinach, cut into 5 cm lengths
• 200 g Bean sprouts

Method

1. Pound or blend the chillies, garlic, shallots and galangal with the salt and palm sugar into a paste. Mix it into the coconut with the tamarind and lime leaves.
2. Steam the spiced coconut in a heatproof bowl over boiling water for 10 min, stirring once, so the raw shallot mellows and it keeps better.
3. Meanwhile, bring a pan of salted water to the boil and blanch the vegetables one at a time: beans for 2–3 min, cabbage and water spinach for 1 minute each and sprouts for 30 seconds. Drain, cool under the tap and squeeze the greens gently.
4. Just before serving, toss the vegetables with the spiced coconut. Serve at room temperature with rice, tempeh or grilled chicken.

Tips

• Toss only when you are about to eat; dressed urap goes soggy within an hour or two. The steamed coconut keeps for a day in the fridge.
• Desiccated coconut works in a pinch: soak 120 g in 100 ml warm water for 10 minutes first.

Sources

Written in our own words after cross-checking these recipes:

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