Discovering the Rich and Unique Flavors of Indonesian Sayur Urab

Sayur Urab is a traditional Indonesian dish that originates from Bali. This dish is a vegetarian dish that combines a mixture of fresh vegetables, coconut, and spices. The dish is known for its unique taste that is a combination of sweet, sour, and spicy flavors. The dish is very easy to make and can be prepared in less than an hour. Here is a recipe for Sayur Urab:Ingredients:- 1 small cabbage, sliced thinly- 1 cup of beansprouts- 1 cup of grated coconut- 1 red chili, sliced thinly- 3 shallots, sliced thinly- 2 cloves of garlic, sliced thinly- 2 tablespoons of vegetable oil- 1 teaspoon of salt- 1 tablespoon of palm sugar- 1 tablespoon of tamarind pasteDirections:1. In a large pan, heat the vegetable oil over medium heat. Add the shallots and garlic, and sauté until fragrant.2. Add the cabbage and beansprouts, and sauté for 5-7 minutes or until the vegetables are cooked.3. In a separate pan, toast the grated coconut until golden brown.4. Add the toasted coconut, red chili, salt, palm sugar, and tamarind paste to the vegetables. Stir well.5. Remove from heat and serve.Sayur Urab is a healthy and delicious dish that is perfect for vegetarians or anyone who wants to try something new. The dish is rich in flavor and is a great way to add more vegetables to your diet. Try making this dish today and experience the unique flavors of Indonesian cuisine.

In continuation of our exploration of Indonesian cuisine, we come to another delicious and healthy dish: Sayur Urab. This dish is popular in the Indonesian island of Bali and is made from a mixture of vegetables and grated coconut.

The name “urab” comes from the Balinese word which means “mixed.” The vegetables that are commonly used in this dish include long beans, bean sprouts, spinach, and grated coconut.

The ingredients are first blanched in boiling water and then mixed with a fragrant dressing made from Balinese spices such as lemongrass, kaffir lime leaves, and turmeric. The dressing is made by grinding the spices with garlic and shallots and then mixing them with coconut oil and palm sugar.

Sayur Urab is a great dish for vegetarians and those who are health-conscious. It is low in calories, high in fiber, and packed with essential vitamins and minerals.

This dish is often served as a side dish to accompany grilled or roasted meats, or as part of a larger spread of Balinese dishes. It can also be eaten on its own as a light meal or snack.

Recipe for Sayur Urab

  • 200g long beans, trimmed and cut into 3cm lengths
  • 200g bean sprouts, washed and drained
  • 200g spinach, washed and chopped
  • 50g grated coconut, toasted
  • 2 kaffir lime leaves, finely shredded
  • 1 lemongrass stalk, tough outer layer removed and finely chopped
  • 1 turmeric root, peeled and finely grated
  • 2 garlic cloves, finely chopped
  • 2 shallots, finely chopped
  • 1 tablespoon coconut oil
  • 1 tablespoon palm sugar
  • Salt and pepper to taste
  1. Blanch the long beans, bean sprouts, and spinach in boiling water for 2-3 minutes until tender-crisp. Drain and rinse with cold water.
  2. In a mortar and pestle, grind the kaffir lime leaves, lemongrass, turmeric, garlic, and shallots into a paste.
  3. Heat the coconut oil in a frying pan over medium heat. Add the spice paste and fry for 2-3 minutes until fragrant.
  4. Add the toasted grated coconut and palm sugar to the pan and stir well.
  5. Transfer the blanched vegetables to a mixing bowl and add the spice mixture. Mix well.
  6. Season with salt and pepper to taste.
  7. Serve as a side dish or as a light meal.

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