Tender-crisp green beans and crunchy bean sprouts get a fragrant, spiced coconut coating in this Balinese urab, with chili, lime leaves and kencur. Bright, aromatic and delicious with rice and other dishes in a rijsttafel.
Urab, also written as urap, is an Indonesian vegetable salad in which vegetables are mixed with grated coconut and seasonings. In Bali, the name urab is used. The ingredients vary by region and household; there is no fixed, universal mix of vegetables. Here, green beans and bean sprouts make up the base: the beans stay firm and green, while the sprouts add a juicy crunch. The coconut is not just a topping, but the spiced dressing that clings to the vegetables.
Gently toasting the coconut first gives it a nutty flavor and a drier, lighter texture. Stir constantly and take the pan off the heat as soon as the flakes turn light golden: coconut can go from toasted to bitter in no time. Freshly grated coconut stays a little juicier; thawed frozen coconut also works, as long as you drain off any excess moisture. Unsweetened dried coconut is convenient, but it browns more quickly and tastes a little drier.
The spices give the dressing its character. Kencur has its own fresh, slightly peppery aroma and is not quite the same as regular ginger. Use ginger only as a substitute if kencur is unavailable; start with a smaller amount and taste as you go. Lime leaves add a citrus aroma without making the sauce sour, while lime juice brings that fresh flavor. Terasi adds salty umami; fry it with the spices so its flavor is evenly distributed. If you leave out the terasi, you can season the salad with a little extra salt, but the result will be different.
Blanch the vegetables briefly and cool them straight away. This stops the cooking and keeps the green beans firm; draining them well prevents water from thinning the coconut dressing. Bean sprouts need only a brief blanch. After draining, let the vegetables air-dry for a little while or gently pat them dry before mixing. The salad is best when the dressing coats the vegetables without them swimming in it.
Serve urab at room temperature as part of a rijsttafel, for example alongside rice, fried tempeh or a spiced curry. A serving also makes a fresh counterpoint to grilled fish. Green beans are at their best in the Netherlands in summer; bean sprouts are available all year round. Store leftovers covered in the refrigerator and preferably eat them within two days. If making the salad ahead, keep the dressing separate from the vegetables so the bean sprouts stay crunchier.
Bring a large pan of water to the boil. Blanch the green beans for 3 minutes and transfer them with a slotted spoon to a bowl of cold water. Blanch the bean sprouts for 30 seconds and cool them in the same way. Drain both vegetables well and leave them to drain.
Toast the grated coconut in a dry frying pan over medium heat. Stir regularly and take the pan off the heat as soon as the coconut turns light golden. Transfer the coconut to a plate.
Heat the oil in the same pan over medium-low heat. Fry the shallot, garlic and chili for 2 minutes. Add the kencur and terasi and fry for another 1 minute, breaking up the terasi with the spoon.
Add the toasted coconut, lime leaves, sugar and salt. Stir for 1 to 2 minutes so the coconut absorbs the spices well. Take the pan off the heat and stir in the lime juice.
Cut the green beans into pieces about 4 cm long. Mix them with the bean sprouts and spiced coconut. Taste and adjust the salt or lime juice if needed. Serve at room temperature.
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