Urap Sayur (Steamed Vegetable Salad with Coconut)

Ingredients

• 2 cups Spinach
• 1 cup Long Beans
• 1 cup Bean Sprouts
• 1 cup Cabbage
• 1 cup Shredded Coconut
• 2 cloves Garlic
• 3 Shallots
• 1 Red Chili Pepper
• 1/2 inch Galangal
• 2 Kaffir Lime Leaves
• 1 tablespoon Palm Sugar
• 1/2 teaspoon Salt

Instructions

1. 1Prepare your steaming setup. Place a steamer basket over a pot of boiling water. Add the 2 cups of spinach, 1 cup of long beans, and 1 cup of cabbage to the steamer basket. Cover and steam for 3-5 minutes, or until the vegetables are tender-crisp. While the vegetables are steaming, place the 1 cup of bean sprouts in a separate heatproof bowl. Pour boiling water over the bean sprouts to blanch them, then immediately drain them well.
2. 2Prepare the spice paste. Finely mince or grind the 2 cloves of garlic, 3 shallots, 1 red chili pepper, and 1/2 inch of galangal until they form a paste. You can use a mortar and pestle or a small food processor.
3. 3Cook the spice paste. Heat a medium saucepan over medium heat. Add the spice paste to the dry saucepan. Cook, stirring constantly, for 1-2 minutes until fragrant. Add the 2 Kaffir lime leaves to the pan and continue to stir for another 30 seconds until their aroma is released.
4. 4Toast the coconut mixture. Add the 1 cup of shredded coconut, 1 tablespoon of palm sugar, and 1/2 teaspoon of salt to the saucepan with the spice paste. Continue to cook over medium heat, stirring frequently, for 5-7 minutes. The coconut should become lightly toasted and fragrant, and the sugar should dissolve.
5. 5Combine the vegetables and coconut mixture. In a large bowl, combine the steamed 2 cups of spinach, 1 cup of long beans, and 1 cup of cabbage with the blanched 1 cup of bean sprouts. Add the toasted coconut mixture from the saucepan to the bowl.
6. 6Mix everything together thoroughly. Gently toss the vegetables and the coconut mixture until all the vegetables are evenly coated. Ensure the toasted coconut mixture is well distributed throughout the salad.
7. 7Serve the Urap Sayur. You can serve this dish warm, at room temperature, or chilled. It is best enjoyed shortly after mixing.

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