Urap is a flavoursome Balinese dish of fresh vegetables tossed in spices and grated coconut. It commonly served during religious ceremonies or social occasions as all ingredients can be mixed together quickly to feed large groups of invited guests. Urap is a side dish that can be enjoyed with steamed rice and any type of meat or seafood. Chef Wayan from Gong Restaurant at The Gangsa shares an easy to follow recipe for urap that can be made at home.
½ cup shallots (thinly sliced)
½ cup frying oil
2-3 garlic cloves (crushed & chopped)
½ tsp shrimp paste mixed with ½ tsp sea salt
2 tbsp tomato (peeled & chopped)
4-6 birds eye chillies (chopped / remove the seeds for a milder effect)
500 grams fresh vegetables (green beans, spinach, bean sprouts and cabbage)
1 fresh coconut
1 lemon leaf (finely chopped)
1. Gently stir fry the shallots in the oil until golden and crisp.
2. Pour off all but ¾ tbsp of oil. Stir-fry garlic for five seconds or until aroma rises.
3.Immediately add shrimp paste/salt mixture, stirring constantly. Add tomato and stir fry until reduced to a pulp. Set aside.
4. Add more oil to the frypan if necessary and stir fry chillies until tender. Set aside.
5. As the fried ingredients cool, wash and blanch vegetable until tender. Drain and let cool.
6. Break open the coconut. Discard or drink liquid. Make several deep cuts from the centre to the outer edge of the meat. Remove meat with a strong blade.
7. Grate 1½ cups of coconut flesh. Set aside 1 cup. Make thick coconut milk by mixing remaining ½ cup with ½ cup hot water. Squeeze well and strain out liquid.
8. Chop cooked vegetables finely (if using bean sprouts, leave whole)
9. Just before serving, moisten the ingredients with coconut milk. Reserve a few shallots to sprinkle on top as garnish.
10. Mix all ingredients together, adding chillies gradually to taste.