Urab timun (cucumber and burnt coconut salad)

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Tjok Maya Kerthyasa I Wayan Kresna Yasa
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In Bali, we can make an urab out of just about anything – roots, shoots, fern tips, tree leaves, you name it. If it sings with coconut, it’s a go. This cucumber number normally comes out on special occasions. It’s bright, refreshing and full of contrasting flavours. You can reduce or even leave out the chillies for less heat if you prefer.Read More

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