Kencur Leaf Urap
Ingredients
- 1 grated coconut (choose a young one)
- 20 kencur leaves (if the leaves are large, reduce the number - adjust to taste)
- 200 g bean sprouts
- 20 long beans, cut into matchsticks
- 1 bunch of water spinach, deleaf and cut
- 1/2 cabbage, sliced finely
- Ground spices:
- 5 cm aromatic ginger
- 1 tsp roasted shrimp paste
- 1 tsp salt
- 2 tbsp brown sugar (finely combed) or palm sugar
- 3 tbsp tamarind water
- 6 curly red chillies
- 2 bird’s eye chillies
- 8 cloves of shallot
- 4 cloves of garlic
- 6 lime leaves
Cooking Instructions
- Wash the aromatic ginger stems and leaves. Slice them into small pieces and set aside.
- Prepare boiling water and boil long beans and cabbage until soft. Use the boiled water to soak the bean sprouts and kale for a while, then drain them.
- Sauté the spice paste until fragrant. Add the grated coconut and keep stirring until cooked. Adjust the flavour as needed, then remove from heat. The urap seasoning is ready.
- Prepare a large container. Place all the cooked vegetables with sliced aromatic ginger leaves and stems. Mix in the urap seasoning by stirring until smooth. Ready to serve.
- Did you know that aromatic ginger is a very effective natural treatment for coughs? In addition, consuming aromatic ginger can warm the body and prevent colds. In addition, the essential oils contained therein can increase appetite in children.
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