Serves 4 with steamed vegetables
I supposed it’s too late to share with Leah Hyslop for the coconut recipe swap, but this coconut relish is one of my favourite Javanese Sambals to serve with steamed vegetables, we call this dish Gudangan or Trancam if the vegetables are raw. Now I realise there so many different types of vegetarian or even vegan dishes from my home to share. In my home town of Solo in Central Java which is famous “the city spirit of Java” this dish also called Urap meaning urup or life.
250g fresh grated coconut or
200g steamed desiccated coconut
Lime juice from 1 lime
Lime zest from 1 lime
For the paste
3 red chillies, deseeded and finely chopped
2 cloves of garlic, finely chopped
2cm sand ginger or lesser galangal (kencur), finely chopped
4 kaffir lime leaves, finely sliced
2tbs coconut sugar
Salt to taste
For the vegetables
4 carrots, julien sliced, steamed
50g green beans, 1cm length sliced, steamed
100g spinach, steamed
50g bean sprouts
90g mix salad leaves
Bunch of kemangi (Indonesian basil leaves)
For the paste, use the pestle and mortar to pound chillies, garlic, sand ginger, kaffir lime leaves and coconut sugar to a finely paste.
In a bowl mix the fresh grated coconut or steamed desiccated coconut with the spice paste, add lime zest and lime juice stir well.
Serve immediately with the steamed vegetables and fresh salad leaves and a bunch of basil leaves.
Boiled eggs and fried anchovies can be served with this dish too. If you can’t find lesser galangal, you can replace it with ginger and if you can’t find Indonesian basil leaves you can replace it with mixture of basil leaves and mint leaves which will bring a similar fresh and crisp taste to the dish.