ingredients:
For coconut mixture
- 30 g (11) red chilies
- 5 g (8) thai's bird eye chilies
- 1/4 tsp shrimp paste
- 50 g (9) shallots
- 20 g (3) garlic cloves
- 35 g fresh turmeric, washed and peeled
- 50 g palm sugar, shaved
- 1/2 tbsp tamarind pulp
- 2 cups water
- 1/4 cup cooking oil
- 4 kaffir lime leaves
- 300 g freshly shredded coconut
For salad
- 100 g cabbage, blanched
- 100 g long beans, blanched
- 300 g (1) cucumber, peeled and sliced
- 100 g beansprouts, blanched
- Alternatively, the following vegetables can be used : spinach, cassava leaves, papaya leaves, velvetleaf ("genjer")
- 3 eggs, hard-boiled and halved
- Red and white crackers
directions:
- Blend chilies, garlic, shallots, shrimp paste and turmeric using electric blender or pound using mortar and pestle till very fine
- Mix water, tamarind pulp and palm sugar in a bowl. Stir till shaved sugar melt. Break pulp with spoon or fingers till no lumps. Strain the liquid and remove excess tamarind peel, seed, etc
- Heat cooking oil over high heat on a wok till smokey. Stir fry the chili paste and kaffir lime leaves for 5 minutes. till slightly brown
- Add sugar mixture to the wok and cook till it boils
- Add shredded coconut and mix well. Lower heat and cook till the liquid dries up, continually stirring, for 10 minutes
- Remove kaffir lime leaves and keep the coconut in dry container
- Mix a portion of all vegetables in a bowl, add 1/4 cup coconut and mix well with a fork and spoon. Serve with sliced cucumber, boiled eggs and steamed rice
Notes:
- For 2 cups of vegetables, 1/4 cup of coconut would be the ideal amount
- Decrease the amount of chilies called for if less hot urap is preferred
- If freshly grated coconut is not available, use commercially packed shredded coconut and add 1/4 cup coconut cream to every 1 cup shredded coconut
