Urap

Urap is a salad dish of blanched vegetables mixed with seasoned and spiced grated coconut for dressing which is commonly found in Indonesian cuisine, more precisely Javanese cuisine. It is very delicious and non-fattening. Urap can be consumed on its own as a salad for vegetarian meals or as a side dish. 

Ingredients 

Bean sprouts

Four angled beans

Long beans

Kang kung

1 packet fresh grated old coconut

In a dry pan, toast the grated coconut over low heat until it turns golden brown.

Stir continuously so that the coconut does not burn 

Remove and set aside

Use only 1 small bowl of the coconut

The balance can be kept in the freezer for future use

3 chilli padi

8 shallots

6 cloves garlic

3 big red chilies

Pound the sambal ingredients

In a wok, fry the pounded ingredients until fragrant

Add the pre-fried fresh grated coconut and mix thoroughly.

Remove and keep aside.

The mixture can be frozen for use at a later time

Wash and cut the vegetables into bite size pieces

Add ½ tsp salt and a little oil into the boiling water

Blanch the bean sprouts

Blanch the four angled beans

Blanch the long beans

Blanch the kang kung

Put all the vegetables into a colander and let the excess water drain out

Put the vegetables into a large bowl

Add the fried chilli mixture

Season with more salt and a little sugar according to your taste

Mix thoroughly and serve