KOMPAS.com – If you want to eat vegetables that still have a texture, aka still crispy, you can try to make vegetable ointment.
Vegetable urap spices are basically grated coconut mixed with mashed spices. This seasoning is then steamed first so that it does not stale quickly.
Also read: Japanese Gyoza Meat and Vegetable Recipe
Check out the recipe and how to make vegetable ointment, reported from the book “210 Choice Cooking Recipes: Favorite Flavor Variety for Daily Menus and Reception” Karya Sufi SY (2015) Published by PT Gramedia Pustaka Utama.
Vegetable urap recipe
Material:
- 6 long beans (cut, boiled)
- 4 sheets of cabbage or cabbage (set aside the middle, finely sliced, boiled)
- 100 grams of carrots (sliced matches, boiled)
- 100 grams of bean sprouts (set aside the roots, boil)
- 100 grams of cassava leaves (siangi)
- 100 grams of papaya leaves (siangi)
- 3/4 half -old coconut (lengthwise)
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The seasoning ingredients that are mashed:
- 5 cloves of garlic
- 8 curly red chili
- 8 red cayenne pepper
- 1/2 teaspoon of grilled shrimp paste
- 1 tablespoon of brown sugar comb
- 1 centimeter of kencur
- Salt to taste
Also read: Recipe Bakwan Sayur, Serve with Green Cayenne
How to make vegetable ointment
- Cassava leaves and papaya leaves. Boil cassava leaves and papaya leaves until cooked, then squeeze the water. Then cut according to taste, let stand.
- Spice. Add the mashed seasoning and grated coconut into the container, then stir until blended.
- Take a banana leaf sheet, arrange a mixture of seasoning up and then wrap it like a gado-gado wrap. Put it in the steam, steam for about 40 minutes until cooked. Remove, let it cool.
- Mix the boiled coconut spices and vegetables, then serve.
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