Urap-Urap – Vegetables with Coconut

Ingredients for 4 servings:

• 2 bunch water spinach
• 2 bunch beans, long
• 2 handfuls of bean sprouts
• ½ cucumber(s)
• Basil for garnishing
• 2 garlic cloves
• 1 cup coconut, grated
• 1 tsp sambal oelek
• 1 tsp ginger, grated
• some salt and pepper
• Shrimp paste, optional
• e.g. coconut cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Dish from Indonesia

Water spinach, long beans, shrimp paste, desiccated coconut, ginger, sambal oelek, and bean sprouts are best purchased from an Asian store. Wash the vegetables. Peel the cucumber and cut into small strips. Finely chop the cabbage and cut the long beans into bite-sized pieces. Leave the water spinach as is; just trim off the dry ends of the stalks. Briefly blanch all the vegetables except the cucumber and let them cool. Meanwhile, peel and press the garlic, then mix well with the desiccated coconut, sambal oelek, ginger, salt, and pepper. If you like, you can also add 1 teaspoon of shrimp paste. Mix the spice mix with all the vegetables and either wrap everything in aluminum foil or place it in a steamer and steam in a wok or steamer for 10 minutes. Then mix the coconut cream with the vegetables to taste and serve. Delicious as a side dish with curry chicken or duck.