Thursday, February 16, 2012
Cooked Vegetables with Spiced Grated Coconut (Urap-urap Sayur)
100 g bean sprouts
100 g cabbage, shredded
50 g green bean (buncis), cut into 2 cm
100 g spinach, cut into 2 or 3 cm
200 g fresh grated coconut
4 cloves of garlic
3 red chillies, seeded
2 bird's eyes chillies
2 cm Kencur, peeled and sliced
50 g Palm sugar
4 fresh Kaffir Lime leafs, finely shredded
Salt to taste
Grind or blend all spice paste ingredients. Heat oil and sauté the spice paste until fragrant. Then add the grated coconut, mix it well for few minutes, then set aside.
Cook all the vegetables, set aside and cool them off.
Serve: Combine the vegetables with the spiced grated coconut.