Vegetarian Sayur Urab-Balinese Mixed Vegetables

Inspired by: Wil and Wayan’s Bali Kitchen


  • 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


  • 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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