Vegetable salad with chili, tomato, and coconut flakes – Urap Sayur

Ingredients for 4 servings:

• 100 g soy sprouts
• 1 bag of fresh spinach
• 1 cucumber(s), in small cubes
• 2 carrots, cut into thin strips
• ½ cabbage, cut into thin strips
• 80 g coconut flakes, fresh or dried
• 2 kaffir lime leaves
• 2 shallots
• 3 cloves garlic
• 1 tomato(s)
• 4 chili peppers
• ½ tsp fish sauce or shrimp paste
• 1 tbsp palm sugar
• 1 tbsp cooking oil
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Indonesian, simple

Blanch all vegetables except for the cucumber. Set aside. Deseed and dice the cucumber. Steam the coconut flakes for about 10-15 minutes until soft. Mash/puree or chop the shallots, garlic, chili, and tomatoes (together). Heat the oil in a pan. Add the shallots, garlic, chili, and tomatoes to the pan along with the lime leaves, palm sugar, and fish sauce and fry briefly. Add salt and pepper. Remove from the heat. Add the steamed coconut flakes to a separate pan (without oil/fat) over medium heat. Fry briefly until slightly dry and fragrant. Add the fried shallot and garlic mixture. Mix and season with salt and pepper to taste. Remove from the heat and toss with the vegetables (including the cucumber) and serve. Serve with rice, fried tofu, tempeh, or meat. Tips: Palm sugar can be replaced with brown sugar or sugar. If you prefer less spicy food, you can deseed the chili seeds beforehand. In the original dish, the vegetables are always blanched. Those who prefer fresh vegetables can also use them without blanching. Additionally, the original dish always uses shrimp paste instead of fish sauce. Since the latter might smell a bit strong for some, it can be substituted with fish sauce.