Sayur Urab can be served hot but it’s more common to have it cold in Bali because the owners of food stalls will prepare the vegetables and spices in advance then just mix them together for each portion they sell.
Ingredients: (serves four people)
200g green beans
Spices for the vegetables:
1 cup dessicated coconuts
1 bay leaf
1 kaffir lime leaf
1 stick of lemongrass (crushed)
½ a cube of vegetable stock (mixed with 2 cups of hot water)
salt and pepper (to taste)
1 cm ginger
1 cm galangal
2 cm tumeric (or 1 tsp tumeric powder)
1 chilli pepper (use more if you like it spicy!)
3 cloves of garlic
1.Mix the dessicated coconut with the ground spice paste, bay leaf, kaffir lime leaf, 2 cups of vegetable stock, lemon grass. Simmer and reduce until there is only a little water remaining. Add salt and pepper to taste. Remove from the heat and leave to cool.
2. Boil the green beans and beansprouts until they are cooked but still a little crispy, then remove from the pan and drain.
3. Add the spices to the vegetables just before serving and mix thoroughly.