18. May 2012
Jukut Urab
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
- Boil separately: cabbage, spinach, bean sprouts, long bean. Drain it with colander & set aside.
- 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
- 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!
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