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Korean
Kimchi Jjigae (Kimchi Stew)
แหล่งที่มา: ดั้งเดิม
30 นาที3420 แคล
ปลอดนม🌶️🌶️
Urap
Blanched vegetables tossed in freshly grated coconut seasoned with chilli, garlic and kencur — the Javanese answer to a salad, where the dressing is not a liquid at all.
แหล่งที่มา
สูตรโดย Javanese home kitchens · 🏺 ดั้งเดิม · Javanese household cooking
Java · vegetables in spiced coconut — An ownerless traditional dish, so no cook is credited. The cited article confirms urap as a salad of steamed or boiled vegetables mixed with seasoned and spiced grated coconut. The blanching times, the steam-the-coconut step and the room-temperature note are this book's own.
ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ
⏱ 30 นาที🍽 4 ที่🔥 210 แคล🇮🇩 อินโดนีเซีย🌶️🌶️
ฮาลาลมังสวิรัติวีแกนปลอดกลูเตนปลอดนม
วิธีทำ
Blanch each vegetable separately in salted water — beans 3 minutes, carrot 2, cabbage 1, spinach and sprouts 30 seconds — and spread them out to cool.
💡 Separately, and spread out, not piled in a colander. Vegetables left in a heap keep cooking in their own heat and go grey.
Pound the garlic, chillies and kencur to a paste with the salt.
Mix the paste through the grated coconut with the lime leaves, palm sugar and tamarind, rubbing it in with your fingers.
Steam the seasoned coconut for 12 minutes, then let it cool.
💡 The steam cooks the raw garlic out and stops the coconut souring by evening. Skip it and the dish tastes hot with garlic and will not keep.
Toss the cooled vegetables through the cooled coconut with your hands and serve at room temperature.
💡 เคล็ดลับ
- Urap is what fills the base of a tumpeng, the yellow rice cone cut at Javanese celebrations. Everyday, it is simply what makes a plate of rice into a meal.
- It keeps a day in the fridge but wants to be eaten at room temperature — cold coconut goes waxy and mutes everything.
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