This dish is a Balinese version of urap, urap itself is an Indonesian food consist of mixed vegetable with spices and coconut dressing. Now you can call this dish a sort of salad. It is really nice to accompany Tum Ayam which I would post tomorrow 🙂
What makes it different with urap from other part of Indonesia? I don’t know that much of urap myself but from my parents background (Javanese), when they make urap they always steam the dressing meaning the spices mixture and the coconut but in Bali, they always grill the coconut.
Now see the picture and maybe try the recipe, and you can see for yourself 😉
Serves 4-6
Ingredients:
– 100 gr bean sprouts, blanched
– 100 gr yard-long beans, cut and blanched
– 100 gr spinach, cut and blanched
– Flesh from one fresh coconut
– 1 cm fresh lesser galangal, finely chopped
– 1 tsp black peppercorn
– salt
– 2 kaffir lime leaves, very finely chopped
– 150 gr sambal mbe (see below)
– 1 tsp granulated sugar
– juice of 2 leprous limes (if unavailable, use kaffir limes)
Directions:
– Remove the dark skin from the coconut, toast the flesh over hot coals or under the grill until light brown, then grate it coarsely.
– Use a pestle and mortar to pound the lesser galangal with the peppercorns into a fine paste, then season with salt.
– Put the blanched vegetables into a serving dish and stir in the lime leaves, sambal mbe, sugar, lime juice, salt, coconut and spice paste.
Sambal Mbe
Ingredients:
– 1/2 tsp roasted dried shrimp
– salt
– 12-15 tbs coconut oil (I used vegetable oil since it was difficult to find coconut oil)
– 150 gr shallots, finely sliced
– 25 gr garlic, finely sliced
– 8 bird’s eye chillies sliced
– Juice of 2 leprous limes (if unavailable use kaffir limes)
Directions:
– Use a pestle and mortar to pound the shrimp paste and a little salt to a paste.
– Heat the coconut oil (I used vegetable oil) in a wok and deep fry the shallots and garlic separately until golden and crisp. Using a slotted spoon, transfer them to kitchen paper and leave to drain.
– Pour all but 2 tbs or the oil out of the wok, add the chillies and stir fry for about 2 minutes.
– Remove the wok from the heat and stir in the shallots, garlic, shrimp paste mixture and lime juice.
Source: The Bali Cookbook by Lonny Gerungan
