Brunei - Cooked Vegetables with Coconut (Urap)

Cooked Vegetables with Coconut (Urap)

Ingredients

-       8 oz fresh green beans

-       8 oz bean sprouts

-       4 carrots

-       1 can bamboo shoots

-       ½ small cabbage

-       1 cup fresh grated coconut

-       1 small onion, finely chopped

-       ½ tsp. chilli sauce (sambal ulek)

-       1 tsp. salt

-       2 Tbs. lime juice

Directions

-       Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap.

-       Drain well.

-       String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender.

-       Beans should still be crisp to bite.

-       Scrub carrot and cut into thin strips, cook until tender.

-       Drain well.

-       Slice cabbage, discard the center stem.

-       Blanch in boiling salted water for a minute or two, until tender but not limp.

-       Drain and refresh with cold water.

-       Cut bamboo shoots into strips the same size as the beans.

-       Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan. Mix thoroughly together.

-       Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.

-       Put vegetables in a steamer and steam for 5-8 minutes.

-       Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture. Use as an accompaniment to a meal, or as a salad by itself.

Makes 6-8 servings.