Urab Sayur (Balinese Spiced Vegetable Salad)

• •150 gram Long beans (kacang panjang) (cut into 3cm pieces)
• •150 gram Fresh bean sprouts (tauge) (trimmed)
• •1 bunch Water spinach (kangkung) (leaves and tender stems only, chopped into 4cm pieces)
• •100 gram Green cabbage (finely shredded)
• •1 small Carrot (julienned (optional))
• •1 cup Freshly grated young-to-medium mature coconut (not dried)
• •2 tbsp Coconut oil
• •3 piece Kaffir lime leaves (finely shredded)
• •1 juice of Lime juice
• •1 tsp Palm sugar (gula merah)
• •to taste Salt
• •2 tbsp Crispy fried shallots (bawang goreng) (for finishing)
• •6 piece Red shallots (for Base Genep)
• •4 piece Garlic cloves (for Base Genep)
• •2 cm Galangal (for Base Genep)
• •2 cm Fresh turmeric (for Base Genep)
• •2 cm Ginger (for Base Genep)
• •2 cm Kencur (aromatic ginger / lesser galangal) (essential for authentic Balinese flavor; for Base Genep)
• •3 piece Candlenut (kemiri) (toasted; for Base Genep)
• •3 piece Bird's-eye chili (adjust to taste; for Base Genep)
• •1 piece Large red chili (cabai merah besar) (for Base Genep)
• •0.5 tsp Coriander seeds (for Base Genep)
• •0.5 tsp Black pepper (for Base Genep)
• •1 tsp Toasted shrimp paste (terasi) (for Base Genep)
• •1 piece Lemongrass stalk (tender white part only) (thinly sliced; for Base Genep)

Instructions

1. 1

   Prepare the Base Genep: Roughly chop all Base Genep ingredients (red shallots, garlic, galangal, fresh turmeric, ginger, kencur, toasted candlenut, bird's-eye chili, large red chili, thinly sliced lemongrass). Grind them in a food processor or mortar and pestle with coriander seeds, black pepper, and toasted shrimp paste until a very fine, aromatic paste is formed. This is the soul of Balinese cooking.

2. 2

   Sauté the Base Genep and Toast Coconut: Heat 2 tablespoons of coconut oil in a wok or large pan over medium-low heat. Add the prepared Base Genep paste and sauté slowly for 10-15 minutes, stirring frequently, until very fragrant, deeply colored, and the oil begins to separate from the paste. This slow cooking develops the flavors. Add the freshly grated coconut to the cooked paste, along with the finely shredded kaffir lime leaves, palm sugar, and a pinch of salt. Continue to toast for another 3-4 minutes, stirring constantly, until the coconut turns pale golden and is deeply fragrant, absorbing all the spice paste.

3. 3

   Blanch the Vegetables: Bring a large pot of salted water to a rolling boil. Prepare a large bowl of ice water. Blanch each vegetable separately, then immediately shock in ice water to stop cooking and preserve vibrant color and crispness. Drain thoroughly after shocking.

4. 4

   Blanch Long Beans: Add the cut long beans to the boiling water and blanch for 1-2 minutes until tender-crisp. Immediately transfer to the ice bath.

5. 5

   Blanch Cabbage: Add the shredded cabbage to the boiling water and blanch for 30 seconds. Immediately transfer to the ice bath.

6. 6

   Blanch Water Spinach: Add the chopped water spinach to the boiling water and blanch for 15-20 seconds. Immediately transfer to the ice bath.

7. 7

   Blanch Bean Sprouts: Add the trimmed bean sprouts to the boiling water and blanch for 10 seconds. Immediately transfer to the ice bath.

8. 8

   Final Assembly: In a large mixing bowl, combine all the thoroughly drained blanched vegetables (long beans, bean sprouts, water spinach, cabbage, and optional julienned carrot). Add the spiced grated coconut topping and the juice of 1 lime. Using your hands (wearing gloves is recommended), gently but thoroughly toss all the ingredients together until the vegetables are evenly coated with the spiced coconut. Taste and adjust salt if needed.

9. 9

   Serve: Transfer the Urab Sayur to a serving dish. Garnish generously with crispy fried shallots. Serve immediately at room temperature or slightly warm. This dish is perfect as part of a Nasi Campur Bali, alongside Bubur Mengguh, or as a vibrant side dish for any meal.

Chef's Tips

• 💡The key to vibrant Urab Sayur is blanching each vegetable separately for its ideal time and shocking it in ice water. This ensures proper texture and bright color without overcooking.
• 💡Don't rush the Base Genep sauté! Cooking it slowly over medium-low heat until the oil separates is crucial for developing the deep, complex flavors characteristic of Balinese cuisine.
• 💡Using freshly grated young-to-medium mature coconut is essential. Dried coconut won't give you the same texture or ability to absorb the spices, which is vital for the authentic Balinese topping.
• 💡Kencur (aromatic ginger) is a non-negotiable ingredient for true Balinese Urab. Its unique aroma and flavor set this dish apart from other Indonesian uraps.