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crunchy bean and roasted coconut salad with all the goodness of balinese slow cooking
5 from 1 vote
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urab buncis aka green bean salad

Course green bean salads
Cuisine balinese
Author Claudia Rinaldi | Gourmet Project

Ingredients

for the spice mix – you can make 1-2 days ahead

  • 1 garlic clove
  • 2 teaspoons of grated ginger
  • 3 tablespoons of sesame seeds oil
  • 2 candlenuts you may substitute with 3 tablespoons of ground almonds
  • 2 tablespoons of fresh turmeric

for the sambal goreng – you can make 1-2 days ahead

  • 5 shallots finely sliced
  • 1 teaspoon of soy sauce
  • 1 garlic clove finely chopped
  • 1 red chili finely sliced
  • 1/4 cup of sesame seeds oil

for the rest of the salad

  • 3 cups green beans 300 gr - cleaned, trimmed and cut in 2-3
  • 1 cup of shredded coconut
  • the zest of 1 lime
  • 1 lemongrass cut in 2-3 pieces
  • 1 cup of coconut milk
  • sea salt to taste

Instructions

for the spice mix

  1. Pestle in a mortar or blend in a food processor all the spices.

for the sambal goreng

  1. Heat the sesame seeds oil in a small wok or pan. Brown the shallots and garlic, stirring continuously.
  2. Add chili and soy sauce and fry a few seconds.
  3. Pour everything in a jar and set aside

to finish the salad

  1. Boil the green beans in salted water 3-5 minutes, until tender but still crunchy.
  2. Roast the shredded coconut in a very hot skillet until it begins to golden brown.
  3. Heat the sesame seeds oil in a large wok, add the spice mix and brown it, over medium heat, 1-2 minutes.
  4. Add the coconut milk, the lemongrass and the lime zest. Stir and simmer until creamy and thick.
  5. Assemble the salad: green beans, coconut, spice mix and coconut milk from the wok, finally 1-2 tablespoons of sambal goreng (depending on taste and spicy resistance).
  6. Salt to taste and serve at room temperature.