Balinese Vegetable Dishes – Bali, the beautiful Indonesian island, is not only known for its stunning beaches and vibrant culture but also its delicious food.
Balinese cuisine is a perfect mix of spices, fresh herbs, and local vegetables that create unique and unforgettable flavors. Among the many dishes that Bali has to offer, Balinese vegetable dishes are some of the healthiest and most delicious.
Balinese vegetable dishes are typically made with a variety of fresh and local vegetables, herbs, and spices. The most common vegetables used in Balinese dishes include eggplant, long beans, kale, spinach, cassava leaves, and jackfruit.
These vegetables are often prepared with aromatic spices such as turmeric, ginger, galangal, and lemongrass. One of the most popular Balinese vegetable dishes is urab.
Urab, a salad made with steamed vegetables such as bean sprouts, green beans, and spinach, mixed with grated coconut and a spicy dressing made from chili, garlic, and lime juice.
This dish is packed with flavor and nutrients and is perfect as a side dish or a light lunch. Let’s look directly at the recipe for making Balinese urab.
Balinese Vegetable Dishes – Urab Recipe
What urab sayur?
Urab Sayur, a salad from Bali, consists of blanched vegetables, spicy sambal, and toasted coconut. Its distinctive flavor is derived from the fragrant blend of coconut and spices.
The dish originated in the Java region of Indonesia and is widely enjoyed throughout the country. In addition to being known as Urab Sayur, it is also referred to as Urap or Urap-Urap in the plural outside of Bali.
Balinese Vegetable Dishes – Equipment required
Making Urab is a straightforward process that requires no specialized equipment. To prepare this dish, a large pan is necessary for blanching the vegetables, followed by a strainer to drain them. In addition, a large mixing bowl is required to blend the ingredients and serve the salad.
- green beans 200 g – chopped into 1 inch pieces
- spinach 300 g
- cabbage 300 g– shredded
- beansprouts 150 g
- shallots 2 – chopped
- lime leaves 6 kaffir – shredded
- desiccated coconut 1 cup
- sambal 3-6 tbsp
- lime juice 1 tbsp
- salt ½ tsp
- To prepare the dish, first toast the desiccated coconut in a sauté pan. Keep a close eye on it and remove it from the heat when it turns from white to golden, without letting it brown. Set it aside.
- Next, fry the chopped shallots in a sauté or frying pan until they become translucent. Then set them aside.
- For the vegetables, blanch them all in a pot of boiling water. Start with the green beans, allowing them to simmer for 1 minute and 30 seconds before adding the cabbage for an additional 30 seconds. Turn off the heat and add the spinach and beansprouts to the pot. Drain the vegetables right away without plunging them into cold water since this is a warm salad.
- Now, combine the blanched vegetables, fried shallots, shredded kaffir lime leaves, and toasted coconut in a large mixing bowl. Mix in lime juice and sambal until everything is well coated, then season with salt.
- Finally, adjust the level of spiciness and sourness by adding more lime juice, sambal, and salt to your liking. You can serve the dish as a main course, a side dish, or as part of a nasi campur. Enjoy!
- Calories: 226kcal
- Carbohydrates: 24g
- Protein: 7g
- Fat: 14g
- Saturated Fat: 12g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Sodium: 381mg
- Potassium: 913mg
- Fiber: 9g
- Sugar: 10g
- Vitamin A: 7485IU
- Vitamin C: 64mg
- Calcium: 141mg
- Iron: 4mg
Balinese vegetable dishes offer a perfect blend of healthy and delicious flavors that are sure to please any palate. Whether you prefer a salad, curry, or stir-fry, Balinese cuisine has something to offer.
So the next time you visit Bali, make sure to try these delicious and healthy vegetable dishes and experience the unique and unforgettable flavors of Balinese cuisine.