Urap Bali#eattherainbow

Name: Urap Bali #eattherainbow
Cuisine: British
Ingredients: 300 gr fresh shredded coconut (if frozen, thaw it completely); 2 long red chillies (more if you like); 4 eshallots or 1 red onion; 4 garlic; 1 cm galangal; 1/2 cm lesser galangal; 5 kaffir lime leaves (remove the middle stem); 2 tsp salt; 1 TBSP coconut sugar; 1 TBSP oil; 1 cup shredded carrots; 1.5 cup shredded silver beets; 1 cup bean sprouts (remove tails); 4 pcs snake beans chopped; 1 zucchini julienne cut

Daisy @Daisy

Canberra

Warm salad originated from the Island of Gods “Bali”. The hardest ingredient would be the lesser galangal.
Be creative with your veggies, you can swap and use red cabbage or yellow paprika to make it more colourful.
#eattherainbow

Note: I used half of the spiced coconut for this urap.

Daisy @Daisy

Canberra

Note: I used half of the spiced coconut for this urap.

Saved

Ingredients

300 grfresh shredded coconut (if frozen, thaw it completely)
2long red chillies (more if you like)
4eshallots or 1 red onion
4garlic
1 cmgalangal
1/2 cmlesser galangal
5kaffir lime leaves (remove the middle stem)
2 tspsalt
1 TBSPcoconut sugar
1 TBSPoil
1 cupshredded carrots
1.5 cupshredded silver beets
1 cupbean sprouts (remove tails)
4 pcssnake beans chopped
1zucchini julienne cut

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Steps

1

Dry fry coconut until a little bit brown. Set aside.
2

Blend all spice. Fry with oil until fragrant.
3

Pour the shredded coconut in the same pan. Stir until all mixed. It should be a bit too salty at this stage.
4

Steam veggies until cooked. Snake bean takes longer to cook.
5

Mix all veggies with the spices coconut. Serve.