Entree: Indonesia – Bali – Jukut Urab (Balinese mixed steamed vegetables tossed with a spiced grated coconut dressing)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

- 6 oz (170 g) fresh spinach or water spinach (kangkung)
- 6 oz (170 g) long green beans, trimmed and cut into 1-inch pieces
- 4 oz (115 g) bean sprouts, rinsed
- 1 cup (100 g) finely shredded green cabbage (optional)
- 1 1/2 cups (150 g) freshly grated coconut (or unsweetened desiccated coconut rehydrated)
- 3 shallots, peeled (about 1.5 oz / 45 g)
- 3 cloves garlic (about 0.5 oz / 15 g)
- 2 red bird’s eye chilies or 1 red serrano, adjusted to taste
- 1 tsp (5 g) roasted shrimp paste (terasi) or 1/2 tsp (3 g) toasted ground shrimp paste, optional for authentic flavor
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) palm sugar or brown sugar
- 1/2 tsp (3 g) fine salt, adjust to taste
- 2 tbsp (30 ml) freshly squeezed lime juice (about 1 lime)
- 2 kaffir lime leaves, finely shredded or 1 tsp (2 g) lime zest, finely chopped (optional)
- 2 tbsp (30 g) roasted grated coconut for garnish (optional)

Instructions

1. Bring a large pot of lightly salted water to a boil. Blanch long beans 2–3 minutes until bright and tender-crisp; add spinach and cabbage and blanch another 30–60 seconds until wilted. Immediately transfer vegetables to an ice bath to stop cooking, then drain and squeeze gently to remove excess water. Set aside with bean sprouts.
2. In a mortar and pestle or small food processor, pound or pulse shallots, garlic, chilies, and roasted shrimp paste into a coarse paste.
3. Heat the vegetable oil in a small skillet over medium heat. Sauté the spice paste 1–2 minutes until aromatic but not browned. Add grated coconut, palm sugar, and salt and cook, stirring, 2–3 minutes to toast the coconut lightly and meld flavors. Remove from heat and stir in lime juice and shredded kaffir lime leaves or lime zest.
4. In a large bowl, combine blanched vegetables and bean sprouts. Add the warm spiced coconut mixture and toss thoroughly so the coconut coats the vegetables evenly.
5. Taste and adjust seasoning with additional salt, sugar, or lime juice. Transfer to a serving platter, sprinkle with roasted grated coconut if using, and serve at room temperature with steamed rice or grilled fish/tempeh.