Sayur Urap (Steamed Greens with Spiced Coconut)
Urap is a salad dish of steamed vegetables mixed with seasoned and spiced grated coconut known as serundeng that originated from Java, Indonesia. I love having Sayur urap as a side dish to Beef rendang or Ayam masak merah.
Ingredients 6
200 g snake beans (yard-long beans), cut into 5 cm (2 in) lengths
100 g bean sprouts
150 g morning glory (kangkung), cut into 5 cm (2 in) lengths
50 g english spinach, roots removed
200 g Serundeng (spiced grated coconut), see recipe on my profile
salt, to taste
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Method 4
Fill a wok with water (enough to blanch the vegetables in). Fill a bowl with ice-cold water.
Place the wok over a medium heat and bring to the boil. Season heavily with salt.
Blanch the for 1 minute followed by the , and for 20–30 seconds. Transfer the vegetables to the ice-cold water to stop them cooking further. Drain.
To serve, scatter the vegetables on a serving platter and top with the .
Diana Chan's tips
Serundeng is a grated coconut condiment often used to accompany rice. You can also mix it through salads and blanched vegetables to add extra flavour. You'll find the recipe on my profile; it lasts in the fridge for 6 weeks.
