Salad

Urap Sayur

A dish that combines briefly blanched vegetables with steamed spiced coconut, chiles, and makrut lime leaves just before serving.

What you’ll need

• green beans: 350 g
• bean sprouts: 350 g
• spinach: 500 g
• grated coconut: 300 g
• red chiles: 40 g
• makrut lime leaves: 5 pcs
• shallots: 80 g
• garlic: 15 g
• palm sugar: 25 g
• salt: 8 g

How to make it

1. Remove tough spinach stems and cut the beans into 4 cm lengths. Wash all vegetables and sprouts thoroughly.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.