Chicken

Chicken

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This is one of my friend's recipes, an authentic Indonesian dish made in Medan style. It is a refreshing yet fiery vegetable salad with a coconut dressing, and makes a delicious accompaniment. 

A
50 gm fresh red chillies
30 gm bird’s eye chillies
75 gm shallots
25 gm garlic
25 gm kencur
10 lime leaves
1 tsp salt

B
25 gm tamarind soaked ¼ cup water
5 fresh bay leaves
100 gm palm sugar, crushed
5 tbsp oil
1 small coconut, grated
Salt to taste

Vegetables
100 gm sprouts
50 gm morning glory (kangkung)
50 gm spinach (bayam)
10 long beans, cut into 2.5 cm strips

Boil vegetables and set aside to cool.
Grind togerther ingredients in List A, without any water. Add tamarind water and palm sugar to the ground mixture. Grind to a fine paste.
Heat oil in a pan and stir fry the ground paste till aromatic. Add grated coconut and bay leaves. Cook, stirring continuously, for five minutes. Add salt to taste and continue to cook till the mixture is almost dry. Serve with boiled vegetables.

Note:
The urap mixture can be served in a bowl separate from the vegetables or can be mixed together with the vegetables. If mixed, it should be eaten almost immediately as it does not keep well.

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