• Cooked Vegetables With Grated Coconut (Urap)

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    • 8 ounce fresh green beans
    • 8 ounce bean sprouts
    • 4 x carrots
    • 1 can bamboo shoots
    • 1/2 sm cabbage
    • 1 c. fresh grated coconut
    • 1 sm onion finely minced
    • 1/2 tsp chilli sauce (sambal ulek)
    • 1 tsp salt
    • 2 Tbsp. lime juice
    • 1/2 tsp dry shrimp paste (terasi)


    1. Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cool water tap. Drain well.
    2. String the beans and cut diagonally or possibly bite-size lengths and cook in lightly salted water till just tender. Beans should still be crisp to bite.
    3. Scrub carrot and cut into thin strips, cook till tender. Drain well.
    4. Slice cabbage, throw away the center stem. Blanch in boiling salted water for a minute or possibly two, till tender but not limp. Drain and refresh with cool water.
    5. Cut bamboo shoots into strips the same size as the beans.
    6. Place fresh grated coconut into a bowl, add in onion, chili sauce, salt, lime juice and the shrimp paste that has been grilled for a few min, or possibly heated in a dry frying pan. Mix thoroughly together.
    7. Sprinkle this grated coconut mix over vegetables, reserving some to garnish the dish when served.
    8. Put vegetables in a steamer and steam for 5 to 8 min.
    9. Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mix. Use as an accompaniment to a meal, or possibly as a salad by itself.
    10. This recipe yields 6 to 8 servings.

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