Recipe: Urap - Indonesian Vegetable Salad with Coconut Dressing (2)

URAP
An Indonesian Vegetable Salad with Coconut Dressing

4 oz. Chinese cabbage (112 g)
2 large carrots
6 radishes
1 small cucumber
1 spring onion
3 oz bean sprouts (84 g)
1 tbsp chopped mint (15 ml)
DRESSING:
1 tsp crumbled shrimp paste (5 ml)
1 clove garlic
1/2 tsp chili powder (2.5 ml)
1/2 tsp sugar (2.5 ml)
salt to taste
2 Tbsp fresh lime juice (30 ml)
3 oz freshly grated coconut (84 g)

Shred the cabbage, cut the carrots into thin sticks, slice the radishes and cucumber and chop the spring onion. Add the bean sprouts and mint; toss to mix.

TO MAKE THE DRESSING:
Place the shrimp paste in a salad bowl and crush with the back of a spoon.

Crush the garlic and add to the bowl with the chili powder, sugar and salt. Mix and then add the lime juice and coconut and mix again. Serve with the salad.

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COOKED VEGETABLES WITH COCONUT (URAP)
Makes 6-8 servings

8 oz bean sprouts
8 oz fresh green beans
1 can bamboo shoots, drained
4 carrots
1/2 small cabbage
1 cup fresh grated coconut
1 small onion, finely chopped
1/2 tsp. chilli sauce (sambal ulek)
1 tsp. salt
2 Tbsp. lime juice
1/2 tsp. dried shrimp paste (terasi)

Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap. Drain well.

String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.

Cut bamboo shoots into strips the same size as the beans.

Scrub carrot and cut into thin strips, cook until tender. Drain well.

Slice cabbage, discard the center stem. Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.

Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan. Mix thoroughly together.

Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.

Put vegetables in a steamer and steam for 5-8 minutes.

Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture.

Use as an accompaniment to a meal, or as a salad by itself.

Hope these can be adapted to satisfy your craving, Barbara!

Cheers!

Carolyn!