michelle picker cooks

Urap is an Indonesian salad dish of vegetables mixed with seasoned and spiced grated coconut.

For the dressing slice 6 small red or brown shallots, 4 garlic cloves and 1 or 2 chillies of your choice. Heat 1 tablespoon of coconut oil in a wok or frypan over medium heat and fry the shallots and garlic until a little browned. Add the chillies and cook briefly then turn the heat down. Add 100g (3½ oz) of shredded coconut – fresh is best but I used dried and added some water to compensate. Mix well and cook briefly. Set aside to cool. For my salad ingredients I chose steamed green beans, green apple and bean sprouts. Toss the vegetables with the coconut mixture and lime juice to taste. Garnish with fried shallots.