Name: Vegetable urap with fresh spiced coconut
Yield: Serves 2-4
Cuisine: Indonesian
Ingredients: 1 tablespoon coconut oil; 6 small red Asian shallots, sliced; juice of a kaffir lime or lime; 140 g (5 oz) edible fern tips or seasonal greens, roughly chopped; 4 garlic cloves, sliced; 100 g (3½ oz) fine green beans, cut in thirds; 1 large red chilli, seeded and sliced; 100 g (3½ oz) grated fresh coconut or 80 g (1 cup) desiccated coconut; 100 g (3½ oz) cooked black-eyed beans (optional); 100 g (3½ oz) beansprouts; 1 tablespoon crisp-fried shallots

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

Fire Islands

By Eleanor Ford

Published 2019

About

On days when I crave the hot sun of Bali, I invariably crave this coconut salad as well. It is fresh, verdant and distinctly Indonesian. I love it with delicate curled fern fronds called pakis, but spinach or indeed any seasonal greens make a fine substitute. It is also lovely with green ribbons of asparagus.

Ingredients

140 g (5 oz) edible fern tips or seasonal greens, roughly chopped
100 g (<

Method

Bring a large pan of salted water to the boil and add the fern tips and green beans. Cook for 2 minutes or until just tender. Add the beansprouts for the last 20 seconds of cooking. Drain and leave to cool. If you have used greens that retain a lot of water, gently squeeze them dry.

Set a wok or frying pan over a medium heat and add the coconut oil followed by the shallot and garlic. Co