Urap Sayur (Steamed Vegetable Salad) with Spiced Coconut

A classic Indonesian steamed vegetable salad tossed in a flavorful spiced coconut mixture. This dish is healthy, vibrant, and packed with delicious Southeast Asian flavors.

Prep Time

20 minutes

Total Time

45 minutes

Calories

385

Level

Medium

Yields

4 servings

Cost

£2.34

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Salad

Cuisine:

Asian•Thai

Mood:

Healthy

Ingredients

Servings

200gSpinach(Fresh spinach, washed and trimmed)

£1.20

150gBean Sprouts(Fresh bean sprouts, rinsed)

£0.65

200gCabbage(Shredded white or green cabbage)

£0.40

100gLong Beans(Cut into 2-inch pieces (optional))

£1.50

200gCoconut, grated(Freshly grated coconut is best, but desiccated coconut can be used (rehydrate with a little warm water))

£1.75

4piecesShallots(Peeled and roughly chopped)

£0.70

2clovesGarlic(Peeled and roughly chopped)

£0.10

2piecesRed Chili Peppers(Adjust to your spice preference. Remove seeds for less heat.)

£0.50

2piecesKaffir Lime Leaves(Fresh or dried, torn or bruised slightly)

£0.80

1inchGalangal(Peeled and sliced thinly)

£0.60

1inchTurmeric(Peeled and sliced thinly, or 1/2 teaspoon turmeric powder)

£0.40

1tablespoonPalm Sugar or Coconut Sugar(Grated or finely chopped)

£0.30

0.5teaspoonShrimp Paste (Terasi)(Optional, can be omitted for vegan version. Toast lightly before using to enhance the flavor)

£0.25

0.5teaspoonSalt(Or to taste)

1tablespoonLime Juice(Freshly squeezed)

£0.15

1tablespoonVegetable Oil(For sauteing)

£0.05

Total Cost

£9.35

£2.34 per serving

The Method

1
Prepare the Vegetables: Wash and prepare all the vegetables. Cut the cabbage into thin shreds, trim the spinach, and rinse the bean sprouts. Cut long beans (if using) into 2-inch pieces.
2
Steam the Vegetables: Steam all the vegetables until they are tender but still have a slight bite. This usually takes about 5-8 minutes, depending on the vegetables. Steam in batches to prevent overcrowding. Alternatively, blanch in boiling water for a shorter time, followed by an ice bath to stop the cooking process. Drain well.
3
Prepare the Spice Paste: In a food processor or using a mortar and pestle, grind the shallots, garlic, chili peppers, galangal, turmeric, and shrimp paste (if using) into a fine paste.
4
Cook the Spiced Coconut: Heat the vegetable oil in a skillet or wok over medium heat. Add the spice paste and kaffir lime leaves and sauté until fragrant, about 2-3 minutes. Be careful not to burn the paste.
5
Add the Coconut: Add the grated coconut to the skillet. Stir continuously until the coconut is lightly toasted and fragrant, about 5-7 minutes. Be careful not to burn the coconut. Add the palm sugar/coconut sugar and salt, stirring until dissolved.
6
Combine and Season: In a large bowl, combine the steamed vegetables with the spiced coconut mixture. Toss well to ensure all the vegetables are evenly coated.
7
Adjust Seasoning: Add lime juice and adjust seasoning with salt and palm/coconut sugar to taste. You may need more lime juice if you prefer a more tangy flavor.
8
Serve: Serve the Urap Sayur warm or at room temperature. It's best enjoyed fresh.

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My Notes

Nutrition Information

Nutrition per serving (263g)

385 kcal / 1611 kJ

Carbs

31g

12% of RDA

Fat

25g

36% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

13 g

43% of RDA

Sugar

12 g

13% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

Don't overcook the vegetables, as they should retain some crunch. Blanching is a good alternative to steaming.

Adjust the amount of chili peppers according to your preference for spiciness.

Toasting the coconut adds a richer flavor to the dish. Keep a close eye on it to prevent burning.

Urap Sayur is often served with rice and other Indonesian dishes.

For a vegan option, omit the shrimp paste (terasi) and ensure the sugar is vegan-friendly (some palm sugar may be processed with bone char).

Cooking Equipment

Steamer or large pot with steamer basket

Large bowl

Skillet or wok

Food processor or mortar and pestle

Wine Pairings

No wine pairing suggestions available for this recipe.

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