Ingredients with Measurements:
- 1 lb. fresh green beans, trimmed and cut into 2-inch pieces
- 1 cup freshly grated coconut
- 2 shallots, peeled and sliced
- 2 cloves garlic, peeled and minced
- 1 red chili, seeded and sliced
- 1 teaspoon tamarind paste
- 1 teaspoon palm sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, combine the grated coconut, shallots, garlic, red chili, tamarind paste, palm sugar, and salt. Pulse until the mixture becomes a coarse paste.
2. Heat the vegetable oil in a large skillet over medium heat. Add the green beans and sauté for 5-7 minutes, or until they are tender-crisp.
3. Add the coconut mixture to the skillet and stir well to combine with the green beans. Cook for an additional 2-3 minutes, or until the mixture is heated through.
4. Transfer the urap buncis to a serving dish and garnish with additional sliced red chili or grated coconut, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 10g
Protein: 2g
Fiber: 4g
Sugar: 5g
Sodium: 400mg
Substitutions for ingredients:
- Green beans can be substituted with other vegetables such as broccoli, cauliflower, or carrots.
- Freshly grated coconut can be substituted with unsweetened shredded coconut.
Variations:
- Add cooked shrimp or chicken to the urap buncis for a protein boost.
- Substitute the tamarind paste with lime juice for a tangy flavor.
- Add chopped peanuts or cashews for extra crunch.
Tips and tricks:
- Make sure to trim the ends of the green beans before cooking.
- If using frozen green beans, thaw them before cooking.
- Adjust the amount of red chili according to your spice preference.
Storage instructions:
Urap buncis can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the urap buncis in a skillet over medium heat until heated through.
Presentation ideas:
Serve the urap buncis in a shallow bowl or on a platter with a sprinkle of sliced red chili or grated coconut on top.
Garnishes:
Sliced red chili or grated coconut
Pairings:
Urap buncis pairs well with steamed rice or quinoa.
Suggested side dishes:
Serve urap buncis with a side of Indonesian-style fried rice or a simple cucumber salad.
Troubleshooting advice:
- If the coconut mixture is too thick, add a splash of water to thin it out.
- If the green beans are overcooked, they will become mushy. Make sure to cook them until they are tender-crisp.
Food safety advice:
Make sure to wash the green beans thoroughly before cooking.
Food history:
Urap buncis is a traditional Indonesian dish made with fresh green beans and coconut.
Flavor profiles:
Urap buncis has a sweet and spicy flavor with a hint of tanginess from the tamarind paste.
Serving suggestions:
Serve urap buncis as a side dish or as a main course with steamed rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian