Urap Panggang Sayur – Baked Courgettes With S

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Servings: 4 Difficulty: Intermediate
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Indonesian-style baked courgettes topped with a rich, savory coconut sambal
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This vibrant Indonesian dish features tender baked courgettes coated in a thick, flavorful coconut sambal. The sauce is built on a base of fried shallots, garlic, and aromatic spices like coriander and cayenne, enriched with shrimp paste for deep umami notes. The desiccated coconut absorbs the liquid to create a creamy, textured topping that contrasts beautifully with the soft vegetables. It is a simple yet satisfying side dish, perfect for accompanying grilled meats or rice. The combination of sweet coconut, spicy heat, and savory depth makes it a standout addition to any dinner table.

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Urap Panggang Sayur – Baked Courgettes With S

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 199.4

Description

This vibrant Indonesian dish features tender baked courgettes coated in a thick, flavorful coconut sambal. The sauce is built on a base of fried shallots, garlic, and aromatic spices like coriander and cayenne, enriched with shrimp paste for deep umami notes. The desiccated coconut absorbs the liquid to create a creamy, textured topping that contrasts beautifully with the soft vegetables. It is a simple yet satisfying side dish, perfect for accompanying grilled meats or rice. The combination of sweet coconut, spicy heat, and savory depth makes it a standout addition to any dinner table.

Ingredients

Directions

  1. Preheat the oven to 180C / 350F / Gas Mark 4.
  2. Heat the olive oil in a large shallow saucepan or wok over medium heat.
  3. Add the finely sliced onion, garlic, cayenne pepper, and ground coriander. Fry, stirring continuously, for about 2 minutes until fragrant and softened.
  4. Stir in the shrimp paste, desiccated coconut, water, tomato puree, and salt.
  5. Simmer the mixture for approximately 3 minutes, stirring occasionally, until most of the water has been absorbed by the coconut and the sauce has thickened.
  6. Remove the pan from the heat and reserve about 4 tablespoons of the thick coconut mixture in a small bowl.
  7. Add the thinly sliced courgettes to the remaining coconut sauce in the pan.
  8. Stir and toss the courgettes for 1-2 minutes until they are evenly coated with the sauce.
  9. Transfer the coated courgettes to an ovenproof or gratin dish.
  10. Level the top of the dish with a fork and spread the reserved 4 tablespoons of coconut mixture evenly over the courgettes.
  11. Bake uncovered in the preheated oven for 15 minutes until the courgettes are tender and the topping is lightly golden.
  12. Serve hot immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 199.4kcal
% Daily Value *
Total Fat 20.3g32%
Saturated Fat 8.7g44%
Cholesterol 1.9mg1%
Sodium 4889.6mg204%
Total Carbohydrate 5.2g2%
Dietary Fiber 2.4g10%
Sugars 1.7g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: urap, panggang, sayur, indonesian, courgette, zucchini, coconut, sambal, shrimp paste, desiccated, baked, vegetable, side dish, spicy, garlic, onion, coriander, cayenne, tomato puree, oven
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