Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, urap - indonesian salad - vegan friendly. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Urap - Indonesian Salad - Vegan friendly is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Urap - Indonesian Salad - Vegan friendly is something which I’ve loved my whole life.
Urap Sayur (Salad with Spiced Grated Coconut Topping) - Indonesian salad made with steamed/boiled vegetables dressed with spiced grated coconut topping. A Javanese specialty that can be served as a main dish or side dish. Gluten-free and Vegan-friendly #AsianSaladFeast Indonesian sayur urap is a blanched vegetable based salad with shredded coconut dressing. It originates from Java (one of the largest islands of the Indonesian archipelago).
To begin with this recipe, we have to prepare a few components. You can cook urap - indonesian salad - vegan friendly using 19 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Urap - Indonesian Salad - Vegan friendly:
- Get Vegetables to steamed:
- Prepare 1/4 Cabbage thin slices (boil or steamed)
- Get 2 carrot thin slices (boil or steamed)
- Prepare 1-2 handful beansprout (boil of steamed)
- Take 1-2 handful slices Kale (boil for about 15 minutes)
- Make ready 1-2 handful spinach (put in hot water for about 5-10 minutes)
- Make ready Urap Inggredients
- Get 150 coconut shredded
- Prepare 1-2 shallots
- Get 4 garlics
- Get 3 red chillies
- Prepare 10 Thai red chillies
- Get 1 tsp chilies powder
- Make ready 4 cm peeled kencur (similar to galangal, you can skip this)
- Get 1/2 tsp shrimp paste / terasi
- Get 2 (3 tbsp) xylitol / sugar (to taste)
- Make ready 1 tsp himalayan salt
- Prepare 1 tsp chicken knorr (optional)
- Take 1-2 tbsl oil
The present-day urap might have originated from an ancient Javanese dish, kuluban, which is made of boiled vegetables. Heat coconut oil in a small frypan (skillet) or wok over high heat. Combine the blanched vegetables, grated coconut (or thread coconut) and garlic mixture in a mixing bowl. Urap-Urap: A Javanese salad dish of steamed vegetables mixed with spicy grated coconut, usually served with rice.
Instructions to make Urap - Indonesian Salad - Vegan friendly:
- Blends all the inggredients, except for the coconut shredded
- Put the coconut shredded in a plastic bowl, add water (about 3tbps), mixed well till damp, and put in microwave for about 2 minutes. it should be soft now, if not, add more water and micrwave again for 30 seconds. set aside.
- In wok, heat the pan with oil, and start stry fry all the inggredients. This is in medium heat for about 10 minutes, till it cooked and change colour.
- Add the coconut shredded and mixed well, taste it and adjust. If you want to freeze some, this is when you divide, cool down and fridge.
- You can put this side by side in plate for presentation, so people can choose what they want (as in picture). but traditionaly, we would mix the steamed veg with coconut and serve. so yummy with rice or on its own.
Combine the blanched vegetables, grated coconut (or thread coconut) and garlic mixture in a mixing bowl. Urap-Urap: A Javanese salad dish of steamed vegetables mixed with spicy grated coconut, usually served with rice. Capcay: A stir-fry vegetable dish with origins in Chinese cuisine. The translation is 'mixed vegetables.' The dish usually comes with carrot, Napa cabbage, leek, and soy sauce. Gado Gado: This is one of my favorite Indonesian.
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