Urap Recipes

URAP (STEAMED VEGETABLE SALAD WITH COCONUT DRESSING)

Steps:

• Blanch the vegetables. In a pot of boiling water, blanch all the vegetables (except the cucumber) separately by cooking them in the boiling water for 2 to 3 minutes, then putting the vegetables in an ice bath to stop the cooking process.
• Prepare the coconut dressing. In a mortar and pestle or food processor, add all the ingredients for the coconut dressing. Pound or blend into a rough paste. In a pan, add the coconut dressing, the shredded fresh coconut, Kaffir lime leaves, salt and shredded Gula Melaka. Fry on low heat, without adding oil, for about 15 to 20 min. Keep stirring during the cooking process to ensure the sugar does not burn. Another way of cooking the coconut dressing is to combine the blended paste, shredded fresh coconut, Kaffir lime leaves, salt and shredded Gula Melaka into a heatproof bowl, and steam it for about 20 minutes. Remember to allow it to cool before adding the coconut dressing to the salad. After 15 to 20 min remove from heat and allow to cool.
• Plate & Serve. Combine the blanched vegetables into your serving bowl or plate. Top with the coconut dressing, toss the salad, and serve.

URAP

Steps:

• Shred the cabbage. Peel carrots and cut into 2cm battons. Wash beanshoots.
• Form trasi (shrimp paste) into a ball and pierce with a skewer. Hold over a flame (either stove burner or candle) and scorce slightly. Cool slightly.
• Combine coconut, lime juice, chilli paste salt and trasi. Using the back of a large spoon mash together, especially the trasi until well combined.
• Traditional this is then folded in a banana leaf package and steam. Although you can place in a ramekin or wrap in baking paper.
• Steam the vegetables each separately until just done, placing the coconut mix with the carrots.
• Combine all the vegetables a bowl and stir through the coconut mix well.
• This dish can be served either hot or at room temperature.
• Be careful - if using fresh coconut this dish should be consumed within a couple of hours as the fresh coconut will turn sour and be inedible.

URAP

Steps:

• Place all the ingredients for the seasoning paste in a mortar or food processor and reduce them to a paste. Set aside.
• In a large pot filled with boiling water, uncovered, blanch the spinach for 1 minute, then the mung beans for 20 seconds, and the green beans for 2 minutes.
• Remove them from the boiling water with a large slotted spoon and immediately cool them in very cold water or in an ice bath to stop cooking and preserve the green color of the vegetables.
• Drain them well and then place them in a serving dish.
• Using kitchen scissors, cut the rib in the middle of the kaffir lime leaves, then cut them into thin strips.
• Preheat a wok or skillet over medium heat.
• Add oil and sauté reserved seasoning paste for 5 minutes or until fragrant, stirring constantly.
• Add all the necessary ingredients for the spicy coconut topping with tamarind juice, and while stirring, continue to sauté for 5 to 10 minutes or until the mixture is dry.
• Remove from heat and let cool.
• To serve, sprinkle the spicy coconut filling liberally over the vegetables and enjoy immediately.