Urap Malaysian Salad With Kaffir Lime Dressing Recipes
URAP
This is an Indonesian vegetable dish which can be served at room temperature or hot. Most of the ingredients are easy to find. The trasi or belachan(shrimp paste) can usually be found at the asian grocers. The fresh coconut can be substituted for desicated coconut, but you will need to sprinkle 1/4 boiling water over the coconut to plump it up. The chilli paste can be left out.
Provided by Coasty
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Shred the cabbage. Peel carrots and cut into 2cm battons. Wash beanshoots.
- Form trasi (shrimp paste) into a ball and pierce with a skewer. Hold over a flame (either stove burner or candle) and scorce slightly. Cool slightly.
- Combine coconut, lime juice, chilli paste salt and trasi. Using the back of a large spoon mash together, especially the trasi until well combined.
- Traditional this is then folded in a banana leaf package and steam. Although you can place in a ramekin or wrap in baking paper.
- Steam the vegetables each separately until just done, placing the coconut mix with the carrots.
- Combine all the vegetables a bowl and stir through the coconut mix well.
- This dish can be served either hot or at room temperature.
- Be careful - if using fresh coconut this dish should be consumed within a couple of hours as the fresh coconut will turn sour and be inedible.
Nutrition Facts : Calories 98.1, Fat 4.8, SaturatedFat 4, Sodium 420.2, Carbohydrate 13.9, Fiber 3.8, Sugar 4.2, Protein 2.6
URAP MALAYSIAN SALAD WITH KAFFIR LIME DRESSING
This tangy urap vegetable salad is a combination of both lightly cooked and raw vegetables that uses RawSpiceBar's Kaffir Lime Powder Blend to create a sweet and sour dressing, that will stay fresh for a few days in the fridge (although don't dress the salad until immediately before eating.)
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine RawSpiceBar's Kaffir Lime Blend, garlic and ginger into a blender and whizz to a paste. Transfer to a small bowl. Add the olive oil, lime juice and salt. Make sure that the mixture is well combined. Thin with more olive oil if necessary. Set aside.
- Blanch the cabbage, green beans and beansprouts separately. Refresh under cold water and make sure all the vegetables and sprouts are drained well.
- Combine the cabbage, green beans and cucumber with the chopped fresh herbs.
- Toss with bean sprouts before drizzling over the dressing. Serve immediately.
Nutrition Facts : Calories 55.6, Fat 0.4, SaturatedFat 0.1, Sodium 7.3, Carbohydrate 13.7, Fiber 1.9, Sugar 6, Protein 2.4
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- Place all ingredients for paste in a food processor. Mini food processor works best when you chop or grind in small batch like this. Process into a paste and set aside
- You can choose to steam or boil the vegetables you use. I briefly blanch the spinach in boiling water for 1 minute, mung bean sprouts for 30 seconds (you don't want it to turn into mush), and green beans for 2 minutes. Refresh with cold water to preserve those fresh green colors and to prevent overcooking the veggies. Arrange on a serving platter
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