Urap-Urap (Indonesian Mixed Vegetable Salad with Spiced Coconut)

Ingredients

• 200g long beans, cut into 3-4 cm pieces
• 200g spinach or water spinach, roughly chopped
• 200g bean sprouts
• 100g cabbage, shredded
• 200g fresh grated coconut
• 3 cloves garlic
• 5 small red chilies (or to taste)
• 2 cm kencur (aromatic ginger), optional
• 1/2 tsp shrimp paste (terasi)
• 2-3 lime leaves
• 1 tsp tamarind paste (or a squeeze of lime juice)
• 1 tsp palm sugar
• Salt to taste
• Water for blanching

Instructions

1. Prepare the Vegetables: Bring a pot of water to a boil. Blanch each type of vegetable separately until tender-crisp. Drain immediately and refresh in cold water to stop cooking and retain color. Set aside.
2. Prepare the Spice Paste: In a mortar and pestle or food processor, grind garlic, red chilies, kencur (if using), shrimp paste, lime leaves (remove the spine), palm sugar, and a pinch of salt until a smooth paste forms.
3. Cook the Coconut Dressing: In a wok or pan, heat a small amount of oil (optional). Add the spice paste and sauté until fragrant, about 2-3 minutes.
4. Add the grated coconut to the pan. Mix well with the spice paste. Continue to cook over medium heat, stirring constantly, until the coconut is fragrant and slightly dry, about 5-7 minutes. This process helps to deepen the flavor and extend shelf life.
5. Stir in the tamarind paste (or lime juice) and adjust seasoning with salt and more palm sugar if needed. Remove from heat and let it cool slightly.
6. Combine: In a large bowl, combine the blanched vegetables with the prepared spiced coconut dressing. Mix gently but thoroughly with your hands (ensure they are clean) or a spoon, making sure all vegetables are coated.
7. Serve immediately as a side dish.