Urap Sayur (Salad with Spiced Grated Coconut Topping)
Course: Salad, Side Dish
Cuisine: Indonesian
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 25 minutesminutes
Servings: 4servings
Author: Marvellina
Indonesian salad made with steamed/boiled vegetables dressed with spiced grated coconut topping. A Javanese specialty that can be as a main dish or side dish
Place all ingredients for paste in a food processor. Mini food processor works best when you chop or grind in small batch like this. Process into a paste and set aside
Preparing the vegetables:
You can choose to steam or boil the vegetables you use. I briefly blanch the spinach in boiling water for 1 minute, mung bean sprouts for 30 seconds (you don't want it to turn into mush), and green beans for 2 minutes. Refresh with cold water to preserve those fresh green colors and to prevent overcooking the veggies. Arrange on a serving platter
Preparing spiced coconut topping:
Soak the tamarind in 1 Tbsp of hot water and let it sit for 5 minutes. Use the back of the spoon to mash the paste. Strain off the juice and discard solid
Use kitchen shears to cut the rib in the middle of the leave and then cut the leaves into thin strips
Preheat a skillet or wok. Add cooking oil and stir fry the paste you made earlier until fragrant, about 5 minutes. Add all the ingredients for the coconut topping and tamarind juice, continue to stir fry until the mixture is dry, about 10 minutes or so. Remove from the heat and store in an air-tight container once it cools down completely. They can be stored in the refrigerator for up to 2 weeks
Serving:
Generously sprinkle the coconut topping all over the vegetables you prepared earlier. Give it a toss and serve. Simple as that