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Vegetarian Sayur Urab-Balinese Mixed Vegetables Recipe
Ingredients
- 100 g beansprouts
- 100 g 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
Instructions
- 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.
Notes
Inspired by: Wil and Wayan’s Bali Kitchen
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If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
