Vegetarian Sayur Urab-Balinese Mixed Vegetables
Inspired by: Wil and Wayan’s Bali Kitchen
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)
2 cloves of garlic
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.