18. May 2012

Jukut Urab

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Ingredients

• 4 tbsp Vegetable/ Coconut Oil
• 50 gr Cabbage, Cut into pieces about 2 cm, (boiled, drain with colander & set aside)
• 50 gr Bean Sprouts, (boiled, drain with colander & set aside)
• 50 gr Spinach, (boiled, drain with colander & set aside)
• 50 gr Long Bean, cut into 15 cm (boiled, drain with colander & set aside)
• 3 Chilies
• Grated coconuts
• Dried Shallots

Spicy Paste (Blended)

• 3 Garlic Clove, minced
• 3 Red Chili
• 3 Kaffir lime leaves, very finely sliced 
• 5 cm Galangal, peeled the skin & chopped finely
• Salt & Blackpepper to taste

How to make it

1. Boil separately: cabbage, spinach, bean sprouts, long bean. Drain it with colander & set aside.
2. Coconut spicy paste for Urab:  mix the grated coconut with ground spices, stir & steam for about 15 minutes to make it more durable. Remove and let it cool 
3. Mix all the vegetables with the coconut spicy paste, and now your urab is ready to serve.

*Season to taste with salt, pepper and limejuice. Serve your Jukut Urab at room temperature.*

 Enjoy! En Guete! Selamat Makan!