📝 About This Recipe
Hailing from the heart of Central Java, Trancam is a refreshing raw salad that showcases the incredible crunch of garden-fresh vegetables paired with a zesty, aromatic coconut dressing. Unlike its cooked cousin 'Urap', Trancam celebrates the raw, natural textures of its ingredients, making it an exceptionally healthy and revitalizing side dish. The secret to its addictive flavor lies in the 'Sambal Kelapa'—a blend of freshly grated young coconut, aromatic ginger (kencur), and lime leaves that provides a fragrant, spicy, and slightly sweet kick.
🥗 Ingredients
The Fresh Vegetable Base
- 2 medium Cucumber (peeled, seeded, and cut into small 0.5cm cubes)
- 6-8 stalks Long Beans (Kacang Panjang) (very finely sliced into thin rounds)
- 100 grams Cabbage (finely shredded)
- 100 grams Short Bean Sprouts (Kecambah) (tails removed and rinsed)
- 1 bunch Thai Lemon Basil (Kemangi) (leaves picked and roughly torn)
- 2 tablespoons Petai Cina (Leucaena seeds) (optional, for authentic nutty crunch)
Spiced Coconut Dressing (Sambal Kelapa)
- 200 grams Freshly Grated Coconut (use young/medium coconut for best texture)
- 3 pieces Red Large Chilies (seeded for less heat)
- 2-4 pieces Bird's Eye Chilies (adjust to your spice preference)
- 2 cloves Garlic (peeled)
- 2 cm Kencur (Aromatic Ginger) (peeled and sliced)
- 3 pieces Kaffir Lime Leaves (midrib removed, very finely julienned)
- 1/2 teaspoon Toasted Shrimp Paste (Terasi) (optional, for deep umami)
- 1 tablespoon Palm Sugar (finely shaved)
- 1 teaspoon Salt (or to taste)
👨🍳 Instructions
-
1
Begin by preparing the fresh vegetables. Ensure the cucumber is seeded to prevent the salad from becoming too watery.
-
2
Finely dice the cucumber and slice the long beans into very thin rounds (about 2-3mm). Shred the cabbage as thinly as possible for a delicate mouthfeel.
-
3
Rinse the short bean sprouts and kemangi leaves in ice-cold water to maintain their crispness, then pat them completely dry with a kitchen towel.
-
4
To make the spice paste, use a mortar and pestle to grind the red chilies, bird's eye chilies, garlic, kencur, toasted shrimp paste, palm sugar, and salt into a smooth, fragrant paste.
-
5
Add the julienned kaffir lime leaves to the mortar and grind lightly just to release their citrus oils.
-
6
In a medium mixing bowl, combine the freshly grated coconut with the spice paste. Use a spoon or your hand (wear a glove if sensitive to chili) to mix thoroughly until the coconut is evenly stained orange and well-seasoned.
-
7
Taste the coconut mixture; it should be a harmonious balance of salty, sweet, spicy, and the distinct earthy-citrus punch of the kencur.
-
8
In a large salad bowl, toss together the prepared cucumber, long beans, cabbage, bean sprouts, and petai cina (if using).
-
9
Just before serving, add the spiced coconut mixture and the kemangi leaves to the vegetables. Toss gently but thoroughly so every piece of vegetable is coated in the coconut.
-
10
Transfer to a serving platter and serve immediately while the vegetables are at their peak crunchiness.
💡 Chef's Tips
Always use young, freshly grated coconut; desiccated or old coconut will be too dry and fibrous for this raw application. Do not mix the coconut dressing with the vegetables until the very moment you are ready to eat, as the salt will draw moisture out of the veggies and make the salad soggy. If you cannot find fresh kencur, you can use a small amount of kencur powder, though the fresh root provides a much superior aroma. Ensure all vegetables are thoroughly dried after washing; excess water is the enemy of a flavorful Trancam. For a vegan version, simply omit the shrimp paste (terasi) and add a pinch more salt or a splash of light soy sauce.
🍽️ Serving Suggestions
Serve alongside 'Ayam Goreng Kalasan' (Javanese Fried Chicken) for a classic pairing. Pairs beautifully with warm 'Nasi Liwet' (savory coconut rice) and crispy tempeh. Excellent as a refreshing side for 'Ikan Bakar' (charcoal-grilled fish). Serve with a side of 'Kerupuk' (Indonesian crackers) for extra textural contrast. Accompany with a cold glass of Es Teh Manis (Indonesian sweet iced tea) to balance the spice.