Urap

🛒 Ingredients

• Fresh grated coconut 70 g · 248 kcal
• Long beans 50 g · 24 kcal
• Bean sprouts 50 g · 15 kcal
• Spinach 50 g · 12 kcal
• Garlic 3 g · 5 kcal
• Shallots 8 g · 6 kcal
• Red chilies 5 g · 2 kcal
• Kencur (aromatic ginger) 2 g · 0 kcal
• Lime leaves 2 g · 0 kcal
• Palm sugar 5 g · 19 kcal
• Tamarind paste 3 g · 7 kcal

👨‍🍳 Instructions

1. Blanch the vegetables: Separately boil long beans, bean sprouts, and spinach until tender-crisp; immediately immerse in ice water to stop cooking, then drain well.
2. Prepare the spice paste: Grind garlic, shallots, red chilies, kencur, and palm sugar into a smooth paste using a mortar and pestle or food processor.
3. Mix the coconut dressing: Combine the fresh grated coconut with the spice paste, tamarind paste, and lime leaves. Season with salt.
4. Steam the coconut dressing: Place the coconut mixture in a steamer and steam for 10-15 minutes until fragrant and slightly cooked through.
5. Combine and serve: In a large bowl, gently toss the blanched vegetables with the steamed coconut dressing. Serve immediately as a side dish.