Urap Sayur (Javanese Vegetables with Spiced Toasted Coconut)

• ½ coconut, grated (about 180 g)
• 1 bunch kangkung (water spinach), cut in lengths
• 100 g (1 ons) bean sprouts
• 7 long beans, cut in short lengths
• 4 garlic cloves
• 3 red chillies
• a little galangal
• a little kencur (aromatic ginger)
• a little terasi (shrimp paste), toasted
• 3 kaffir lime leaves
• 1 tbsp gula merah (palm sugar)
• 1 tsp salt
• 1 tsp sugar

Method

The cook speaks Indonesian; every step is written here in English. Tap a time to watch that step in the video. For subtitles, tap CC in the video, then Settings › Subtitles › Auto-translate › English.

1. Grate the coconut, and cut and wash the kangkung and long beans. 0:20
2. Bring a pot of water to the boil and blanch the bean sprouts for about 2 minutes, then lift out and drain. 0:55
3. Blanch the long beans for 2 minutes, so they are tender but still crisp, and drain. 1:21
4. Blanch the kangkung for just 1 minute and drain very well; dry vegetables keep the urap from spoiling quickly. 1:41
5. Chop the garlic and chillies, then grind them with the galangal, kencur, terasi, lime leaves, palm sugar, salt and sugar to a paste. 2:14
6. Mix the paste evenly into the grated coconut, using a spoon or gloves rather than bare hands. 3:11
7. Dry-toast the coconut mixture in a pan over medium-low heat, stirring constantly, for about 4 minutes until it turns light and bright yellow but is not dry. 4:01
8. Toss the toasted coconut with the vegetables and serve. 4:35

Tip. Serves 4 as a side (our estimate). Any blanched greens work: spinach, cabbage, carrot. Eat it on its own or with warm rice, tempeh or grilled fish; it keeps longer if the vegetables are well drained.

The method is a summary in our words — the video shows every step.