A Javanese salad dressing made using spiced grated coconut, and eaten with salads of either steamed or fresh vegetables. This steamed sambal can be kept in the fridge for several days.
- 200 gr grated coconut
- 2 big red chillies, chopped
- 3 cloves garlic, chopped
- 2 pieces of lesser galangals (2 cm each), scrape the outer skin, chopped
- ¼ tsp roasted shrimp paste
- Salt to taste
- 50 gr palm sugar, shaved
- ¼ cup water
- 4 kaffir lime leaves, remove the stalk, very thinly sliced
- Using a blender or food processor, blend until smooth: chillies, garlic, lesser galangal, shrimp paste, salt, sugar and water.
- In a big bowl, mix the grated coconut, blended spices and sliced kaffir lime leaves. Check the taste.
- Steam the ingredients for 25 minutes.
- When done, remove from the steamer, cool and the sambal urap is ready.
- If fresh coconut cannot be found, you can substitute it with desiccated coconut. Instead of ¼ cup, use 0.5 cup of water and add 3 tbsp of coconut milk in step 2 in the cooking process, to get a moist and creamy texture.
- Feel free to adjust the amount of palm sugar and chillies for this recipe.
- Lesser galangal can sometimes be found in powder form in Asian shops. If it’s not available, it can be omitted. The aroma will be different, but it will not alter the taste.
Keywords: Spicy, Salad, Condiment, Dressing