Sayur Urab (Balinese Mixed Vegetables)

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Sayur Urab

Sayur Urab is an extremely popular Indonesian dish, and something I made in my Bali Farm Cooking Class. Overall I quite liked this class, especially since we made 7 recipes. Most classes I would take only do 2-3 dishes so this was quite nice. I quite liked making Sayur Urab, but Alona really liked the leftovers I brought back home after the class.

All sayur urab is, is a bunch of boiled fresh vegetables, which after cooling slightly are tossed in a fried seasoning mixture. The end result, well, it’s kind of a limp veggie salad, but that doesn’t sound appetizing at all. In fact, this dish is really tasty. It is full of strong well-balanced flavors.

Sayur Urab Ingredients

Hard Vegetables (125 grams total, you can choose how much of each you want)

Long Beans

Carrots

Green Beans

Soft Vegetables (125 grams total, you can choose how much of each you want)

Spinach

Bean Sprouts

Cabbage

1 cup Coconut; freshly grated. If you can’t freshly grate it then you can order it already grated/shredded online. I would add about a tbsp of water to moisten it up again.

2 Kaffir Lime Leaves; chopped

1 tsp Kaffir Lime Juice; can substitute regular lime juice.

Fried Seasoning

7 small Shallots; thinly sliced

5 cloves Garlic; thinly sliced

3 Long Red Chili; or substitute 1/2 red capsicum

1/4 tsp Shrimp Paste; or can sub 1 tbsp Fish Sauce. You can buy it online here

1/2 tsp Salt

1/2 tsp White Pepper

3 tbsp Coconut Oil

Sayur Urab Instructions

1. Julienne all the vegetables.

2. Boil a pot of water. When bubbling add the hard vegetables for 2 minutes, and then add the soft vegetables. In total you will boil for 5 minutes. Then remove the vegetables from the water and set on a strainer over the sink.

boiling vegetables for sayur urab

3. Heat the coconut oil on a pan on medium. Then fry the shallot and garlic until slightly brown. Add the long red chilies and stir until everything is almost crispy. Add the shrimp paste and stir until mixed, then add salt and white pepper. Turn off the heat and keep stirring everything until well mixed.

frying the spices for sayur urab

4. Into a large bowl add the grated coconut, then add all the fried ingredients from the pan (oil and all).

5. Add the kaffir lime leaves and the kaffir lime juice and stir everything up.

6. Add the cooked vegetables into the mixture. Using your hands mix and slightly squeeze the mixture until the liquid comes out. Remix the liquid back in, and then squeeze it out again. Repeat 5 times.

7. Now the sayur urab is ready to be served warm, or you can put it in the fridge and serve it cold.

Notes

Sayur Urab is best served soon after making it. It will hold in the fridge for a day or two, but it isn’t a dish you should make days in advance of serving.

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Sayur Urab

A classic Indonesian recipe, this Sayur Urab recipe was taught to me on a farm an hour north of Ubud, Bali. Blanched vegetables tossed in a flavorful fried seasoning mix.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Cost $5

Ingredients

Hard Vegetables

  • 125 grams Mixed Hard Vegetables carrots, long beans, green beans

Soft Vegetables

  • 125 grams Mixed Soft Vegetables Spinach, Cabbage, bean sprouts

The Rest

  • 1 cup Coconut freshly grated
  • 2 Kaffir Lime Leaves chopped
  • 1 tsp Kaffir Lime Juice can sub regular lime juice

Fried Seasoning

  • 7 small Shallots thinly sliced
  • 5 cloves Garlic thinly sliced
  • 3 Long Red Chilies thinly sliced; can sub 1/2 red capsicum
  • 1/4 tsp Shrimp Paste
  • 1/2 tsp Salt
  • 1/2 tsp White Pepper
  • 3 tbsp Coconut Oil

Instructions

  • Julienne all the vegetables
  • Boil a pot of water. When bubbling add the hard vegetables for 2 minutes, and then add the soft vegetables. In total you will boil for 5 minutes. Then remove the vegetables from the water and set on a strainer over the sink.

  • Heat the coconut oil on a pan on medium. Then fry the shallot and garlic until slightly brown. Add the long red chilies and stir until everything is almost crispy. Add the shrimp paste and stir until mixed, then add salt and white pepper. Turn off the heat and keep stirring everything until well mixed.

  • Into a large bowl add the grated coconut, then add all the fried ingredients from the pan (oil and all).

  • Add the kaffir lime leaves and kaffir lime juice and stir.
  • Add the cooked vegetables into the mixture. Using your hands mix and slightly squeeze the mixture until the liquid comes out. Remix the liquid back in, and then squeeze it out again. Repeat 5 times.

Notes

You can serve Sayur Urab warm right after being made, or put it in the fridge and serve it chilled. I would recommend not storing it for very long as it will get mushy.
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