Bali, and the whole country of Indonesia for that matter, have given me so much, particularly its people, and I like to give back in whatever ways I can. One of the ways I’m trying to do this is to create healthy, Raw Food Recipes that they can relate to and make easily.
Sayur Urap is a traditional Javanese mixed vegetable dish composed of steamed long beans, shredded old coconut, mung bean sprouts, fresh chilis, and a delicious spicy paste. And there are a number of different varieties of course. It is one of my go-to meals when I travel in Indonesia. So I’ve made a raw version with a sauce rather than a paste (to break down the long beans a bit) that is easy to make, delicious and made with local ingredients. And super spicy – bule beware!
Raw Sayur Urap Recipe
All the products linked to below are from UbudDirect, my favorite online Organic Grocery Store in Bali, and are affiliate links. This means RawFoodBali receives a very small percentage of any purchases you make after clicking one of these links. The prices stay the same, and you help support me so I can keep providing you high quality content and information about healthy living in Bali 🙂
1/4 cup Coconut Water
1 tbsp Tamari (or any healthy soy sauce)
2 tsp Raw Honey or Coconut Palm Nectar for a fully vegan recipe
1 tsp Lemon Juice
1 tbsp Irish Moss Paste (1 part Water : 2 parts Irish Moss)
1 tsp Kaffir Lime Leaves
1 clove Garlic
1/2 tsp Fresh Galangal
1/2 tsp Fresh Turmeric
1/2 tsp Fresh Sand Ginger (Kencur in Indonesian)*
1/2 tsp Chili Powder
*If you can’t get Sand Ginger replace with regular ginger
1/4 cup Carrots, Shredded or Julienne Peeled
According to Wikipedia, Sand Ginger is one of 4 members of the Ginger Family that is commonly referred to as Galangal
- Mix all bulk ingredients in a bowl.
- Blend all sauce ingredients until smooth.
- Mix sauce into bulk and toss.
- Let marinade for at least 30 minutes.
- Garnish with Carrots and serve.