Coconut is ever present in Indonesian cuisine, ranging from coconut milk, coconut oil, coconut water, to coconut flesh. Almost nothing is wasted, we even have dishes made from the leftover grated flesh from which coconut milk is pressed! The two most common dishes that I can think of made with this leftover grated coconut flesh are serundeng and urap. Serundeng is grated coconut dry toasted with palm sugar and other spices and used as rice toppings, think Indonesian furikake, good stuff to be sure and I may do a serundeng recipe in the near future, but I want to first do an urap recipe first :)
Urap is simply blanched vegetables served with grated coconut dressing. Sounds rather boring when I put it like that, but I swear the dressing makes even the blandest vegetable tastes heavenly, good thing to have when trying to coach little kids to eat their vegetables. ;) If freshly grated coconut flesh is not available, dessicated grated coconut is a really good substitute. I have tried using it in the past when I lived in the States and it works wonderfully, so go ahead and use that. ♥
As this recipe is totally highlighting the use of coconut, I am submitting this to the event Challenge #5 YKMK 2014: Coconut. ♥
Urap - Salad with Grated Coconut Dressing
- 250 gram grated coconut
- Grind the following into spice paste
- 8 red cayenne chilies (Indonesian: cabe merah keriting)
- 4 cloves garlic (Indonesian: bawang putih)
- 8 kaffir lime leaves (Indonesian: daun jeruk)
- 1 inch kaempferia galanga (Indonesian: kencur) (*)
- 50 gram palm sugar (Indonesian: gula Jawa)
- 2 teaspoon salt
- Suggested blanched vegetables
- cabbage (Indonesian: kol)
- spinach (Indonesian: bayam)
- morning glory/water spinach (Indonesian: kangkung)
- cassava leaves (Indonesian: daun singkong)
- green beans (Indonesian: buncis)
- snake beans (Indonesian: kacang panjang)
- bean sprouts (Indonesian: tauge)
- Prepare a steamer.
- In a mixing bowl, stir together grated coconut with the spice paste until well combined. Steam the grated coconut mixture for 25 minutes.
- To assemble the salad, toss together blanched vegetables of your choice with some of the grated coconut dressing until the vegetables are fully coated. Transfer this to a serving plate and top with some more of the coconut dressing. Serve at room temperature.
- (*) Ginger can be used if not available.