Recipe by: Genny Le Calvez

Source: Family recipe

Serves: 6 – 12

Ingredients (serves 6-12 people)

  • 200 gram beansprout
  • 250 gram (about 12 pieces ) long bean, thinly sliced
  • 300 white cabbage thinly sliced
  • 1 medium carrot cut in julienne
  • 1 medium cucumber (RAW) cut in dice seedless

  Spices to be blended

  • 8 cloves garlic
  • 12 shallots
  • 5 red big chilly (half seeded if you prefer mild)
  • 1 small red chilly (omit if you don’t like spicy )
  • 5 cm keampferia galangal (INDONESIAN : KENCUR ), can be replaced with ginger but half quantity
  • 2 tbsp coriander seed
  • 1 tea spoon shrimp paste (optional, it enhance the taste of it)

  Not blended

  • Galanga each about 4 cm : slice in 2 pieces and smashed
  • 3 kaffir lime leaf slice thinly
  • Salt to taste (1tbsp)
  • 250 gr grated fresh coconut
  • 3 tbsp of cooking oil
  • Brown sugar to taste (1tbsp)


  • Fried shallot
  • Thai Basil sprigs


  • Slice all the veggies and blanche them (EXCEPT cucumber is Raw, deseeded and cut in dice ).
  • Drain them very well.
  • Blend garlic and keampferia galangal smoothly, the rest of the spices blend coarsely. Mix together.
  • Roasted the fresh Coconut meat, grate it. Or to save time you can also buy already grated coconut.
  • Heat 3 tablespoons of vegetable oil, put the blended spice and fry for 3 minute till fragrant then put slices kaffir lime leaf and grated coconut, add salt and brown sugar to taste.
  • Continue frying and stir well for another 3 -5 minutes until grated coconut and spices well blend together. Take out from stove.
  • Put this fried coconut mixture on to the blanche veggies + raw cucumber, stir well so that all the veggies are well coated with grated coconut.
  • Top with Thai basil and fried shallot.
  • PS : Important not too over blanch the veggies, veggies should still be crunchy

Download PDF version here: indonesian-balinese-urap-genny-le-calvez