Sayur Urab (Vegetable Salad)

Sayur Urab is a common side in Indonesian food. Whether it be from a tiny warring, or food stall, this was a daily favourite of Ilya and mine. I found the mixture of greens, shredded coconut and savoury shimp paste, chill flavour addictive and satiating!! This recipe will most definitely make it’s way into my weekly repertoire.

Serves 2 people

Ingredients

• 1/2 kg long green beans
• 100 gr bean sprout
• 50 gr red kidney bean
• 2 tbsp bumbu bali
• 100 gr finely chopped chicken
• 3 tbsp coconut milk
• 1/2 cup unsweetened grated coconut
• 1/2 tbsp lime juice
• 1 tbsp pre-fried crispy shallot

Sauté these ingredients together before beginning and set aside:

• 1 tbsp hot chili
• 1 kaffir lime leaf
• 1 tbsp garlic
• 1/2 tbsp shrimp paste

Instructions

1. Soak and boil the red kidney beans until soft.
2. Cut the long bean into small pieces and blanche in hot water for 4 minutes
3. Blanche the bean sprouts for 3 minutes
4. Heat pan and sauté chicken, bumbu bali, coconut milk and add salt and pepper to taste.
5. Mix the red kidney beans, long beans, bean sprout, shrimp paste, chilli, kaffir lime leafs, lime juice, and add salt and pepper to taste.
6. Serve as a delicious side to your meal.