Indonesian Food

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.

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