Friday, 15 March 2013

爪哇黃姜椰絲拌疏菜 Urap-Urap Sayur


爪哇黃姜椰絲拌疏菜

材料:
50 绿豆芽
50 包菜
50 長豆
100 蕹菜
100 新鲜椰丝


辛香料:

3 红辣椒
2只指天椒
2 cm 南姜
1cm 黄姜
4片瘋柑叶子
50g 椰糖
适量
3 汤匙 食油

做法:

1.       红辣椒去籽;南姜去皮,切片;黄姜切片;瘋柑叶切成细丝。

2.       将辣椒、南姜、黄姜、瘋柑叶子 和椰糖放入石臼内舂或搅拌器搅拌至泥状。

3.       烧热油後,将辛香料炒至出油,加盐调味,放入椰丝,搅匀。

4.       包菜切絲,長豆、蕹菜切2cm长。

5.       将所有菜类煮熟,隔凉。

6.       用适量的辛香料与所有菜类搅匀即成。

Urap –Urap sayur
 (Javanese Cooked vegetables with spiced Grated Coconut)

Ingredients

- 50 g bean sprouts

- 50 g cabbage, shredded

- 50 g green bean, cut into 2 cm long

- 100 g spinach, cut into 2 or 3 cm long

- 100 g fresh grated coconut

Spice Paste

- 3 red chillies, seeded

- 2 bird's eyes chillies

- 2 cm Galangal, peeled and sliced

-1 cm Turmeric, peeled and sliced

- 50 g Palm sugar

- 4 fresh Kaffir Lime leafs, very finely shredded

- Salt to taste

Directions

1. Remove seeds from the red chilies, peeled and sliced galangal, sliced Turmeric. Grind or blend all spice paste ingredients.

2. Heat oil and sauté the spice paste until fragrant. Then add the grated coconut, mix it well for few minutes, then set aside.

3. Shredded cabbage, cut long bean and Kangkong to 2 cm long.

3. Cook all the vegetables, set aside and cool them off.

4. Serve: Combine the vegetables with the spiced grated coconut.
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