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Jukut urab
Jukut urab: Balinese blanched greens tossed with spiced toasted coconut
Jukut urab turns up on almost every Balinese rice plate and at temple-day feasts: blanched long beans, greens and bean sprouts tossed with freshly grated coconut that has been fried with a little bumbu of shallot, chilli, kencur and lime leaf. It is bright, crunchy and only gently hot, the fresh side dish that balances heavier ones. Many cooks add shrimp paste to the bumbu; this one leaves it out. Chef's tip: toss the vegetables and coconut only just before serving, or the coconut draws out water and the dish turns soggy.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the vegetables
For the spiced coconut
Method
0/4 doneStep 1: Bring a pan of salted water to the boil. Blanch 7 oz long beans for 3 minutes, 5 ½ oz white cabbage for 1 minute, 7 oz spinach or water spinach for 30 seconds and 5 ½ oz bean sprouts for 20 seconds, lifting each out into a colander of cold water. They should stay bright and crunchy. Drain and squeeze the greens dry.
8 minStep 2: Pound or blend 3 shallots, 2 cloves garlic, 2 bird's eye chillies, ¾ in kencur (aromatic ginger), ⅜ in galangal and ⅜ in fresh turmeric to a paste.
4 minStep 3: Heat 1 tbsp coconut oil in a wok over a medium heat and fry the paste for 3 minutes, until fragrant. Add 5 ½ oz freshly grated coconut, 3 makrut lime leaves, 1 tsp salt and 1 tsp palm sugar and stir for 3–4 minutes, until the coconut is just golden in places and smells toasty. Common mistake: browning the coconut too far; it turns bitter and dry.
7 minStep 4: Cool the coconut for a few minutes, then toss with the vegetables and ½ lime. Serve at room temperature.
2 min
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 4 g
- Carbs
- 12 g
- Fat
- 13 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jukut urab take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of white cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
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