Tropical Coconut Salad Recipe
My family has been enjoying this recipe in Jakarta for four years now and it is still SO good! We often team this tropical coconut salad with chicken sate or other barbecued meats, or eat it on its own.
The star of this dish is the freshly grated coconut, the perfect combo with fresh lemony kemangi (asian basil) blanched vegetables and the spicy kick of red chillies. I must add, I've also got a soft spot for the humble banana leaf which features in this recipe. The leaves make a very cool table runner or individual placemats.
Coconut is ever present in Indonesian cooking, and this recipe locally known as 'Urap' is enjoyed throughout Java. If freshly grated coconut flesh is not available, desiccated coconut is a good substitute.
Below with the help of Ibu Mina who is the author of this recipe, I show you how to steam the spiced coconut mixture (the dressing) in a banana leaf to be added later to the blanched vegetables, or toasted for a crunchy addition to your salad.
If you make this recipe, let us see! Tag your photo with #ajourneybespoke on Instagram, or email us your photos at hello@ajourneybespoke.com
Selamat makan!
Tropical Coconut Salad
(serves 4-6)
Ingredients for the spice paste
3 large Indonesian bay leaf
5 kaffir lime leaves (daun jeruk)
3 small red chilli (cabe merah)
3 large red chilli
1/2 round of palm sugar (gula jawa)
3 cloves of garlic (bawang putih)
1 knob Kencur (aromatic ginger)
1/2 tsp salt
Ingredients for the salad
1/2 young coconut grated at your preferred supermarket or pasar
1 bundle of fresh banana leaves from your local pasar or mobile food cart (washed)
1 bunch of snake beans (kacang panjang)
1 carrot sliced and steamed
2 cucumbers cut into match sticks
1 large bunch of kemangi (asian basil)
1 bunch of Indonesian water spinach (kangkung)
1 cup bean sprouts (taunge)
Method:
1. Prepare the spice paste by griding the ingredients using a cobek ulek ulek (Indonesian mortar and pestle) or using a food processor
2. Mix the paste with the grated coconut and steam in a banana leaf on the stove top for 15 minutes or toast the coconut sambal mix if you prefer with a little coconut oil
3. Blanch the beans, carrots and bean sprouts, drain and set aside
4. In a large bowl toss the vegetables and spiced grated coconut together
Recipe Credit: Ibu Mina
L-R snake beans, carrot, cucumber, kemangi, spinach, grated fresh coconut, salt, Indonesian bay leaf, kaffir lime leaves, red chilli, palm sugar round, kencur, garlic and bean sprouts
Prepare the spice paste by griding the ingredients using a cobek ulek ulek or using a food processor
If you choose to steam the coconut mixture fresh banana leaves can be sourced at your local pasar or from your local mobile food cart. Aren't they just beautiful!
Grated coconut and spice mixture ready to be wrapped into banana leaf parcels and steamed to intensify the flavours
Ibu Mina demonstrating how to make a banana leaf parcel
Preparing the coconut and banana parcel to steam
Using a piece of sate stick to secure the banana leaf parcel
Steam the coconut and banana leaf parcel in approximately 1 cup of water for about 15 minutes with the saucepan lid on
Steamed coconut mixture removed from the saucepan and ready to be added to the vegetables
Alternatively, you can toast the coconut and spice mixture in a little coconut oil, which will provide a crunchy accompaniment to your blanched vegetables
The final step: In a large bowl toss the blanched vegetables and spiced grated coconut together ready to serve
Words: Liz McClean Photography: a journey bespoke
