Recipe and Photography: Amber Bremner
Urab sayur is a traditional Balinese salad made with blanched vegetables, grated coconut and a chilli-spiked dressing. You can be flexible with how much to use of each vegetable, and use snake beans from an Asian grocer if you can get them (otherwise use any thin green beans). This salad is best with grated fresh coconut, but you can substitute dried thread coconut to save time if you like.
1 cup green beans cut into short lengths (about 150g)
2 cups mung or lentil sprouts (about 150g)
3‒4 cups spinach roughly chopped (about 90‒120g)
1 tbsp coconut oil
2 cloves garlic, finely sliced
1 shallot, finely sliced
1 long red chilli, finely sliced
1‒2 small hot red chillies, finely sliced (optional for extra heat)
1 cup grated fresh coconut
1 lime for squeezing
salt and white pepper to season
Start by blanching your vegetables. Bring a pot of water to a slow boil, drop in the green beans for 1 minute, then follow with the sprouts and spinach for 20‒30 seconds. Drain all vegetables and rinse them under cold water to stop cooking. Set aside to drain.
Heat coconut oil in a small fry pan or wok over high heat. Add the sliced garlic, shallot and chillis and cook for 2‒3 minutes, until fragrant and softened but not brown.
Combine the blanched vegetables, grated coconut and garlic mixture in a mixing bowl. Squeeze over the juice of a lime, and add a bit of salt and pepper. Get in there with your hands and give it a good mix together, scrunching it a bit to get the flavours into everything. Taste and adjust with more seasoning and lime juice, to taste.