Best Urap Malaysian Salad With Kaffir Lime Dressing Recipes

URAP

Steps:

• Place all the ingredients for the seasoning paste in a mortar or food processor and reduce them to a paste. Set aside.
• In a large pot filled with boiling water, uncovered, blanch the spinach for 1 minute, then the mung beans for 20 seconds, and the green beans for 2 minutes.
• Remove them from the boiling water with a large slotted spoon and immediately cool them in very cold water or in an ice bath to stop cooking and preserve the green color of the vegetables.
• Drain them well and then place them in a serving dish.
• Using kitchen scissors, cut the rib in the middle of the kaffir lime leaves, then cut them into thin strips.
• Preheat a wok or skillet over medium heat.
• Add oil and sauté reserved seasoning paste for 5 minutes or until fragrant, stirring constantly.
• Add all the necessary ingredients for the spicy coconut topping with tamarind juice, and while stirring, continue to sauté for 5 to 10 minutes or until the mixture is dry.
• Remove from heat and let cool.
• To serve, sprinkle the spicy coconut filling liberally over the vegetables and enjoy immediately.

URAP MALAYSIAN SALAD WITH KAFFIR LIME DRESSING

Steps:

• Combine RawSpiceBar's Kaffir Lime Blend, garlic and ginger into a blender and whizz to a paste. Transfer to a small bowl. Add the olive oil, lime juice and salt. Make sure that the mixture is well combined. Thin with more olive oil if necessary. Set aside.
• Blanch the cabbage, green beans and beansprouts separately. Refresh under cold water and make sure all the vegetables and sprouts are drained well.
• Combine the cabbage, green beans and cucumber with the chopped fresh herbs.
• Toss with bean sprouts before drizzling over the dressing. Serve immediately.

URAP

Steps:

• Shred the cabbage. Peel carrots and cut into 2cm battons. Wash beanshoots.
• Form trasi (shrimp paste) into a ball and pierce with a skewer. Hold over a flame (either stove burner or candle) and scorce slightly. Cool slightly.
• Combine coconut, lime juice, chilli paste salt and trasi. Using the back of a large spoon mash together, especially the trasi until well combined.
• Traditional this is then folded in a banana leaf package and steam. Although you can place in a ramekin or wrap in baking paper.
• Steam the vegetables each separately until just done, placing the coconut mix with the carrots.
• Combine all the vegetables a bowl and stir through the coconut mix well.
• This dish can be served either hot or at room temperature.
• Be careful - if using fresh coconut this dish should be consumed within a couple of hours as the fresh coconut will turn sour and be inedible.