Makita's Long Bean Coconut Salad Urap Sayur
|Garnish and Dressing|
|1/2 cupvegetable oil; pref canola|
|9 clovesgarlic; pounded|
|1 tablespoonginger; peeled|
|1/4 cupfresh coconut milk|
|1/4 cupfresh lime juice|
|2 tablespoonsbrown sugar|
|2 tablespoonssoy sauce|
|2 tablespoonssea salt; or to taste|
|8 ozlong beans; washed, trimmed and cut to 3-4 inches|
|2 carrots; sliced thin|
|1/2 cupfresh coconut; grated|
|1 capsicum; cut into 1/4 inch pieces|
|4 bongo chili pepper; cut, seeds removed, small pieces|
|2 tablespoonsblack pepper|
Makita's Long Bean Coconut Salad Urap Sayur Preparation
Prepare the garnish
Heat oil in skillet over medium high, add garlic and cook until brown, add ginger.
Stir in coconut milk and bring to a boil. Cook about 3 minutes.
Stir in lime juice, sugar, soy sauce and bring to boil.
Remove from heat and allow to cool.
Prepare the salad
Boil 2 quarts water mixed with sea salt.
Add long beans and cook 2 minutes, until crisp-tender.
Drain the beans in strainer, then rinse in cold water until beans are cool.
Dry beans in paper towels.
Mix it up
Transfer long beans to large bowl, stir in grated coconut, capsicum, carrot, and garlic, ginger and dressing. Toss well.
Season with sea salt and black pepper to taste
always use fresh coconut milk and grated coconut; same for lime juice (fresh squeezed).
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