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Anne Hy
By Anne Hy

balinese green bean urap

Sayur urap Indonesia Serves 4 (or more as a side) Indonesian cuisine has arguably been made less distinctive by thousands of years at the heart of a trade hub. Even national dishes show external influences, from Chinese-inspired nasi goreng to the Indian sway on Sumatra’s celebrated curries. Urap, however, is a dish uniquely of its home. At its simplest, cooked greens are tossed with fried shallots, garlic and coconut, with a zingy spritz of lime juice to brighten the flavours. Here is a more complexly spiced version based on one I was taught by a wonderful cook and mentor, Dayu Putu, in Bali. The archipelago is home to many varieties of pepper, from the tailed cubeb to smoky Lampong peppercorns. They were a key feature of early Indonesian cookery but were largely knocked out of use by chilli. This dish is a throwback, which features both floral long pepper in the spice paste and grassy green peppercorns punctuating the salad. It is a true vegetal celebration and is particularly good served alongside chicken sate.
Updated at: Thu, 17 Aug 2023 03:48:23 GMT

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Instructions

Step 1
In salted water, boil the beans for 2–3 minutes until tender-crisp. Put the spinach leaves in the colander and pour the beans and their boiling water over to drain, wilting the leaves in the process. Toss with a spoon and squeeze out as much liquid as possible.
Step 2
Heat a wok or small frying pan, add 2 tablespoons of the oil and fry the sliced shallots and garlic until pale golden. Drain on kitchen paper.
Step 3
Make the spice paste. Roughly chop all the ingredients and grind to a paste in a food processor, adding a good splash of water. Heat the remaining 2 tablespoons of oil in the wok or pan and fry the paste, stirring often, for 5–10 minutes until sweetly fragrant, the water has cooked away and the oil is beginning to separate.
Step 4
In a large bowl, mix the grated coconut with the spice paste to make a sunny-coloured rubble. Season with salt. Add the other elements: the green beans, spinach, fried garlic and shallot, green peppercorns and lime leaf. Add the lime zest and juice and use your hands to toss and rub everything together. Serve at room temperature.

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