Recipe - Classic Balinese Sayur Urab with Divine Chilli Crisps 食譜 - 經典峇里島椰絲蔬菜沙律配勁正辣脆

經典峇里島椰絲蔬菜沙律配勁正辣脆

講起峇里島，點可以唔提佢哋嘅地道沙律 Sayur Urab？呢款沙律用咗大量新鮮蔬菜，再撈埋椰絲做基底嘅香濃調味料，夠晒東南亞 feel。

我哋今次仲幫佢升咗個呢，特登加咗啲勁正辣脆（牛油果油 - 微辣）。除咗多一份脆卜卜嘅口感，嗰少少辣味仲吊起咗成個沙律嘅鮮味，食落更加惹味！

材料（4-6人份）

主要材料：

• 200克 椰菜，切絲
• 150克 長豆，切段
• 100克 豆芽
• 100克 菠菜
• 150克 新鮮椰絲
• 3-4湯匙 勁正辣脆（牛油果油 - 微辣）

椰絲調味料（Bumbu Kelapa）：

• 4瓣 蒜頭
• 3粒 紅蔥頭
• 2條 紅辣椒（可選）
• 2厘米 南薑
• 1茶匙 蝦醬
• 3片 青檸葉，切絲
• 2茶匙 阿洛酮糖 （非生酮低碳飲食人士可用1茶匙椰糖或棕櫚糖）
• 2湯匙 青檸汁
• 鹽 適量

做法

1. 將椰菜絲、長豆、豆芽同菠菜分別放入滾水中灼熟：椰菜2分鐘、長豆3分鐘、豆芽1分鐘、菠菜30秒。瀝乾放涼，輕輕擠出多餘水份。
2. 將蒜頭、紅蔥頭、紅辣椒、南薑同蝦醬搗成幼滑醬料（或用攪拌機）。
3. 喺大碗中混合搗好嘅香料醬、新鮮椰絲、青檸葉絲、阿洛酮糖、青檸汁同鹽。
4. 加入所有灼好嘅蔬菜，拌勻至蔬菜均勻沾上椰絲調味料。
5. 上碟前慷慨地灑上勁正辣脆，增添香脆口感。
6. 可以室溫或微涼享用。

小貼士

• 勁正辣脆（牛油果油 - 微辣）嘅微辣辣度啱啱好，完美配合清爽嘅蔬菜沙律。
• 蔬菜唔好灼得太耐，保持爽脆口感。
• 新鮮椰絲係呢道菜嘅靈魂，如果搵唔到可以用無糖椰絲代替，但要先浸軟。
• 呢道菜可以配白飯或作為峇里島套餐嘅配菜。
• 勁正辣脆最好食前先加，保持最佳香脆度。

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During Christmas and New Year, a trip to Bali inspired this must-have Balinese salad, enjoyed with every meal. It’s simple, delicious, and can easily be made in a low-carb version, so it’s shared here for everyone to try.

Classic Balinese Sayur Urab with Divine Chilli Crisps

Sayur Urab is one of Bali's most beloved traditional vegetable salads, featuring fresh vegetables dressed in a fragrant coconut mixture. We've elevated this classic dish with our Divine Chilli Crisps (Avocado Oil - Mild), adding delightful crunch and gentle heat that perfectly complements the fresh flavors.

Ingredients (Serves 4-6)

Main Ingredients:

• 200g cabbage, shredded
• 150g long beans, cut into 3cm pieces
• 100g bean sprouts
• 100g spinach
• 150g fresh grated coconut
• 3-4 tablespoons Divine Chilli Crisps (Avocado Oil - Mild)

Coconut Dressing (Bumbu Kelapa):

• 4 cloves garlic
• 3 shallots
• 2 red chillies (optional)
• 2cm galangal
• 1 teaspoon shrimp paste
• 3 kaffir lime leaves, finely sliced
• 2 teaspoons allulose (If you’re not following a keto/low-carb diet, you can use 1 teaspoon coconut sugar or palm sugar)
• 2 tablespoons lime juice
• Salt to taste

Method

1. Blanch vegetables separately in boiling water: cabbage for 2 minutes, long beans for 3 minutes, bean sprouts for 1 minute, and spinach for 30 seconds. Drain, cool, and gently squeeze out excess water.
2. Grind or blend garlic, shallots, red chillies, galangal, and shrimp paste into a smooth paste.
3. In a large bowl, combine the spice paste, fresh grated coconut, sliced kaffir lime leaves, allulose, lime juice, and salt. Mix well.
4. Add all blanched vegetables and toss thoroughly until evenly coated with the coconut dressing.
5. Just before serving, generously top with Divine Chilli Crisps for added crunch and flavor.
6. Serve at room temperature or slightly chilled.

Tips

• The heat level of Divine Chilli Crisps (Avocado Oil - Mild) perfectly complement the fresh vegetable salad.
• Don't overcook the vegetables,  they should retain a slight crunch.
• Fresh grated coconut is essential for authentic flavour; if unavailable, use unsweetened desiccated coconut rehydrated in warm water.
• This dish can be served with steamed rice or as a side dish in a Balinese feast.
• Add Divine Chilli Crisps just before serving to maintain maximum crunchiness.