Balinese Urab

On my last trip to Bali I spoilt myself  with a 7 day yoga retreat and I fell in love once again with this simple green and flavoursome side dish. Delightful greens tossed through with toasted coconut and sambal. Easy to make and very delicious and oh so good for you. This is a great way to include more greens into your diet boosting your health and well being. I use any green I have in my garden  silver beet, kale, spinach, choy sum, tatsoi, or bok choy.

Growing Greens

At this time of the year and coming into winter this is a great to add more greens to your diet. We still have silver beet and spinach from late summer and have just planted out seedlings of more spinach and seeds of tuscan kale, tatsoi and choy sum. The trick is to plant a few rows every 3 weeks or so and then start thinning and eating as they grow. The baby greens are great in salads so need to waste a single plant. They like a rich soil but you can easily water with soluble fertilser. We  make our own fertiliser by simply popping some weeds into a bucket covering with water and in a few weeks pouring the liquid off. Don’t forget to dilute the fertiliser one part fertiliser to 3 parts water and then water in. Have fun!



  • 1 1/2 cups of shredded coconut
  • 2 tablespoons of Sambal Goreng
  • 3 kaffir lime leaves rolled and shredded finely
  • 1 tablespoon of fried shallots
  • 1/2 tspn of salt
  • 2 cups of steamed greens – asian greens or spinach is great


  • Toast the coconut in a fry pan until golden brown
  • In your serving bowl add the sambal, kaffir lime, fried shallots and salt
  • Mix thoroughly with your hands slightly bruising the ingredients
  • Mix in the steamed greens
  • Check seasoning adjust
  • Garnish with more fried shallots

Sambal Goreng

Essential part of every Balinese meal is sambal. It is simple to make and really adds a lift and zing to a dish.

  • 1 tspn of shrimp paste – I use soy sauce for a vegetarian option
  • 1 tspn of salt
  • 250ml of organic coconut oil
  • 7 red shallots
  • 8 garlic cloves
  • 3 long chillies* – finely sliced
  • 3 – 6 small chillies* – finely sliced

* remove seeds if you would like a milder heat or reduce the number of chillies


  • Heat the oil in a wok over a medium heat. Add the shallots and garlic gently fry until a pale golden brown.
  • Add the chillies, soy and salt and fry for another 20 seconds until the chilli is barely cooked and looks glossy
  • Pour the mixture through a sieve to remove oil – save oil for another dish
  • Place the sambal in another bowl ready for use or serving

Enjoy with a curry or simply as a side dish!