Vegetarian > Indonesian > Uraps

Urap with Tempeh and Green Beans Recipe

Ingredients with Measurements:
- 1 pack of tempeh, cut into small cubes
- 1 pound of green beans, trimmed and cut into bite-sized pieces
- 1 cup of freshly grated coconut
- 2 cloves of garlic, minced
- 2 red chilies, seeded and sliced
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil

Special equipment needed:
- None

Step-by-step instructions:
1. In a large pot, bring water to a boil. Add the green beans and cook for 2-3 minutes until they are tender but still crisp. Drain and set aside.
2. In a pan, heat the vegetable oil over medium heat. Add the tempeh and fry until golden brown. Remove from the pan and set aside.
3. In the same pan, add the garlic and chilies and sauté for 1-2 minutes until fragrant.
4. Add the grated coconut, tamarind paste, palm sugar, and salt. Cook for 3-4 minutes until the coconut is lightly toasted and the sauce is well combined.
5. Add the green beans and tempeh to the pan and toss to coat with the sauce.
6. Serve the urap warm or at room temperature.


- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
5. Temperature:
- None
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 250
- Total fat: 18g
- Saturated fat: 10g
- Cholesterol: 0mg
- Sodium: 600mg
- Total carbohydrate: 18g
- Dietary fiber: 6g
- Sugars: 8g
- Protein: 8g

Substitutions for ingredients:
- Tempeh can be substituted with tofu or chicken.
- Green beans can be substituted with any other green vegetables such as spinach, kale, or broccoli.
- Freshly grated coconut can be substituted with unsweetened desiccated coconut.

Variations:
- Add sliced carrots or bell peppers for extra color and flavor.
- Use different types of chilies for different levels of spiciness.
- Add a squeeze of lime juice for extra tanginess.

Tips and tricks:
- Make sure to trim the ends of the green beans before cooking.
- Use a non-stick pan to prevent the tempeh from sticking.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less palm sugar and tamarind paste.

Storage instructions:
- Store the urap in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the urap in a microwave or on the stovetop until heated through.

Presentation ideas:
- Serve the urap on a platter with a sprinkle of chopped cilantro or parsley.

Garnishes:
- Chopped cilantro or parsley.

Pairings:
- Serve the urap with steamed rice or noodles.

Suggested side dishes:
- Indonesian-style fried rice or stir-fried vegetables.

Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.

Food safety advice:
- Make sure to cook the green beans until they are tender but still crisp to avoid any risk of foodborne illness.

Food history:
- Urap is a traditional Indonesian salad made with steamed or blanched vegetables and a coconut-based sauce.

Flavor profiles:
- The urap has a sweet, sour, and slightly spicy flavor profile.

Serving suggestions:
- Serve the urap as a side dish or as a light lunch or dinner.

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Region: Indonesian

Taste: Savory, Tangy, Spicy, Nutty, Umami