013e Steamed Vegetables with Grated Coconut (Urap Sayuran)



200 grams Long green beans

200 grams Bean sprouts

4 pcs Carrot finely sliced

100 grams Spinach

1 cup Coconut grated


1 clove Garlic

1/2 pcs Red chillie seeded

2 pcs Kaffir lime leaves sliced finely into strips

1/4 tsp. Dried Shrimp Paste

1 tsp. Palm sugar

2 cm Lesser Galangal

1 cm Galangal sliced

1/2 tsp. Salt to taste


Wash bean sprouts, pinching off any brown tails. Pour boiling water over the bean sprouts, then rinse under cold water. Drain well. Cut the beans Diagonally and into bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.Peel the carrots and cut into thin strips, boil until half cook. Drain well. Wash the spinach. Blanch in boiling salted water for five minutes, until tender but not limp. Drain and refresh with cold water.

Blend garlic, white ginger, galangal, chili, shrimp paste, palm sugar and fragrant lime leaf together in a mortar and pestle until they turn into a paste.Place freshly grated coconut into a bowl with the spice paste and salt.  Mix thoroughly together. Put coconut mixture in a steamer and steam for 5-8 minutes.

Sprinkle this grated coconut mixture over vegetables and mix it well, reserving some to garnish the dish when served. Put the vegetables in a serving dish/platter and sprinkle with reserved grated coconut mixture.