Urap: Javanese Blanched Vegetable Salad

Method3 steps · about 30 min

1. 1

   Step 1: Blanch each vegetable separately in boiling water with a little salt, working from the lightest-coloured to the darkest. Cook each until just tender, then rinse immediately in cold or ice water and drain.

   Uses 1 small carrot, peeled, julienned · 50 g bean sprouts · 50 g spinach, cut into bite-sized pieces · 50 g long beans, cut into approximately 4 cm pieces · Water for blanching vegetables (quantity unspecified) · A little salt for blanching vegetables (quantity unspecified) · Cold or ice water for rinsing blanched vegetables (quantity unspecified; drain)

2. 2

   Step 2: Mix all the blanched vegetables with the sambal urap (½ cup).

   Uses drained rinsed blanched vegetables · ½ cup ready sambal urap

3. 3

   Step 3: Transfer the dressed salad to a serving plate and serve immediately, with ready steamed rice if desired.

   Uses blanched vegetables dressed with sambal urap · Ready steamed rice, to serve (optional; quantity unspecified)