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Wednesday, May 23, 2012

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.

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