Indonesian•healthy
Sambal Urap/Trancam: Spiced Grated Coconut Salad Dressing
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.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Using a blender or food processor, blend until smooth: chillies, garlic, lesser galangal, shrimp paste, salt, sugar and water.
- 2
In a big bowl, mix the grated coconut, blended spices and sliced kaffir lime leaves. Check the taste.
- 3
Steam the ingredients for 25 minutes.
- 4
When done, remove from the steamer, cool and the sambal urap is ready.