KOMPAS.com – Rembang’s typical Urap Latoh is a fresh dish made from natural ingredients and rich in taste.
Urap is usually used as a side dish for rice or a very delicious appetizer, with a combination of grated young coconut and appetizing spices.
This typical Rembang latoh anointing recipe is very simple, but the results are incredibly delicious.
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Using the main ingredient latoh, a type of seaweed which is famous for its high nutritional content, this dish provides a fresh taste and is rich in nutrients.
Quoted from the book page “200 Choice Recipes for Typical Regional Cooking & Snacks” (2015) by Cooking Ideas published by PT Gramedia Pustaka Utama.
Rembang typical latoh anointing recipe
Ingredients (for 4 servings):
- 450 g latoh (Caulerpa seaweed)
- 200 g coarsely grated young coconut
- 50 g fresh basil leaves
- 2 cucumbers, finely chopped
Softened seasoning:
- 5 cloves of red onion
- 2 cloves of garlic
- 3 red chilies
- 2 bird’s eye chilies (adjust to taste for spiciness level)
1. Wash the latoh thoroughly, make sure there is no dirt, sand or roots left behind. Drain so that the water doesn’t stagnate.
2. Puree the shallots, garlic, red chilies and cayenne pepper using a pestle or blender until evenly smooth.
3. In a large container, mix the coarsely grated young coconut with the ground spices that have been made. Stir well until the spices are absorbed into the young coconut.
4. Put the latoh that has been washed clean into the mixture of young coconut and spices. Add the picked basil leaves and finely chopped cucumber.
5. Stir all the ingredients until evenly mixed and serve in a bowl.
6. Serve this urap latoh as a side dish to accompany rice or fresh vegetables. Enjoy the deliciousness that is fresh and full of flavor.
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