Vegetable salad with coconut recipe

For coconut mixture

  • 30 g (11) red chilies
  • 5 g (8) thai's bird eye chilies
  • 1/4 tsp shrimp paste
  • 50 g (9) shallots
  • 20 g (3) garlic cloves
  • 35 g fresh turmeric, washed and peeled
  • 50 g palm sugar, shaved
  • 1/2 tbsp tamarind pulp
  • 2 cups water
  • 1/4 cup cooking oil
  • 4 kaffir lime leaves
  • 300 g freshly shredded coconut

For salad

  • 100 g cabbage, blanched
  • 100 g long beans, blanched
  • 300 g (1) cucumber, peeled and sliced
  • 100 g beansprouts, blanched
  • Alternatively, the following vegetables can be used : spinach, cassava leaves, papaya leaves, velvetleaf ("genjer")
  • 3 eggs, hard-boiled and halved
  • Red and white crackers


  • Blend chilies, garlic, shallots, shrimp paste and turmeric using electric blender or pound using mortar and pestle till very fine
  • Mix water, tamarind pulp and palm sugar in a bowl. Stir till shaved sugar melt. Break pulp with spoon or fingers till no lumps. Strain the liquid and remove excess tamarind peel, seed, etc
  • Heat cooking oil over high heat on a wok till smokey. Stir fry the chili paste and kaffir lime leaves for 5 minutes. till slightly brown
  • Add sugar mixture to the wok and cook till it boils
  • Add shredded coconut and mix well. Lower heat and cook till the liquid dries up, continually stirring, for 10 minutes
  • Remove kaffir lime leaves and keep the coconut in dry container
  • Mix a portion of all vegetables in a bowl, add 1/4 cup coconut and mix well with a fork and spoon. Serve with sliced cucumber, boiled eggs and steamed rice


  • For 2 cups of vegetables, 1/4 cup of coconut would be the ideal amount
  • Decrease the amount of chilies called for if less hot urap is preferred
  • If freshly grated coconut is not available, use commercially packed shredded coconut and add 1/4 cup coconut cream to every 1 cup shredded coconut