International Cuisine

Cooked Vegetables with Grated Coconut ( Urap )

Sunday, February 8, 2009


* 8 oz fresh green beans
* 8 oz bean sprouts
* 4 carrots
* 1 can bamboo shoots
* ½ small cabbage
* 1 cup fresh grated coconut
* 1 small onion, finely chopped

* ½ tsp. chilli sauce (sambal ulek)
* 1 tsp. salt
* 2 Tbs. lime juice
* ½ 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.
* 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.
* Cut bamboo shoots into strips the same size as the beans.
* 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.

Makes 6-8 servings.