Vegetarian Sayur Urab-Balinese Mixed Vegetables

Inspired by: Wil and Wayan’s Bali Kitchen

INGREDIENTS

• 100g beansprouts
• 100g green beans
• ½ cup dessicated coconuts
• 1 bay leaf
• 1 kaffir lime leaf
• 1 stick of lemongrass (crushed)
• ½ a cube of vegetable stock (mixed with 2 cups of hot water)
• salt and pepper (to taste)

For Spice Paste

• (grind in a pestle and mortar or blend in a food processor)
• 1 cm ginger
• 1 cm galangal
• ½ tsp tumeric powder
• 1 chilli pepper or more (to make it more spicy)
• 1 shallot
• 2 cloves of garlic

DIRECTIONS

• First is to mix the dessicated coconut with the ground spice paste, bay leaf, kaffir lime leaf, 2 cups of vegetable stock, and lemongrass.
• Simmer and reduce until there is only a little water remaining.
• Add salt and pepper to taste.
• Remove from the heat and leave to cool.
• Boil the green beans and beansprouts until they are cooked but still a little crispy, then remove from the pan and drain.
• Add the spices to the vegetables just before serving and mix thoroughly.