Hi Peeps!
Sunny wet morning at the moment. Sky is beautiful. Crossing fingers weekends would be lovely as it’s gonna be May long weekends, known for snowy weekends 😁 Last night my phone update did sat snow expected to fall, but what we got was rain it seems, as road super wet. But it could be flurries, idk, I was sleeping 😁
I have Indonesian boiled veggies salad recipe to share today. I always prepare it in a large bowl, and when I say large, it’s really large bowl, and would have it for throughout the day, for the next 2-3 days. Kids don’t really like it as I like making it with a hint of hotness 😁 I’m selfish, I know, but this is my absolute favorite salad, so ✌️🤣🤣🤣✌️
2 heaping tsp hard shrimp paste (terasi)
1/2 tbsp chicken bouillon powder
1/2 tsp lesser galangal (lesser ginger) powder
1 medium onion
7 garlic
5 red bird eye chilies
1/4 c water
Stevia or sugar to taste
1 bag extra fine unsweetened desiccated coconut
1 bag Chinese Long Beans
1 head of cabbage
1 bag bean sprouts
1 bag frozen spinach
1/2 bag baby bokchoy
Enough water for boiling
Salt to taste
2 English cucumbers
Slice long beans, rip cabbage leaves, rinse and soak to clean
Chop off the bottom of the bokchoy
Bring water to boil, season with a little salt
Boil sliced long beans and ripped cabbage leaves for 5 mins, strain
With the same boiling water In the pot still, blanch bokchoy for a min, strain
Lastly blanch beansprouts and frozen spinach for a min (or less for beansprouts), strain
Let water drips as much on the strainer, if need be, squeeze veggies lightly to take more water out
Meanwhile prepare the coconut
In a blender, process onion, garlic, chilies and water into fine paste
Pour mixture into nonstick pan along with shrimp paste, bouillon powder and lesser galangal powder. Flavor with a little Stevia. It should be just a little sweet with a hint of hotness from the chilies. Cook until bubbly
Once bubbly, stir in coconut and cook until no longer wet. Take off from heat. Let it cool a bit.
While coconut is cooling, wash and cube cucumber
Mix coconut with boiled veggies plus cubed cucumbers
Serve as is or to accompany rice
Enjoy!
Urap Sayur
Ingredients
Spice and Paste
- 2 heaping tsp hard shrimp paste terasi
- 1/2 tbsp chicken bouillon powder
- 1/2 tsp lesser galangal lesser ginger powder
- 1 medium onion
- 7 garlic
- 5 red bird eye chilies
- 1/4 c water
- Stevia or sugar to taste
- 1 bag extra fine unsweetened desiccated coconut
Veggies
- 1 bag Chinese Long Beans
- 1 head of cabbage
- 1 bag bean sprouts
- 1 bag frozen spinach
- 1/2 bag baby bokchoy
- Enough water for boiling
- Salt to taste
- 2 English cucumbers
Instructions
- Slice long beans, rip cabbage leaves, rinse and soak to clean
- Chop off the bottom of the bokchoy
- Bring water to boil, season with a little salt
- Boil sliced long beans and ripped cabbage leaves for 5 mins, strain
- With the same boiling water In the pot still, blanch bokchoy for a min, strain
- Lastly blanch beansprouts and frozen spinach for a min (or less for beansprouts), strain
- Let water drips as much on the strainer, if need be, squeeze veggies lightly to take more water out
- Meanwhile prepare the coconut
- In a blender, process onion, garlic, chilies and water into fine paste
- Pour mixture into nonstick pan along with shrimp paste, bouillon powder and lesser galangal powder. Flavor with a little Stevia. It should be just a little sweet with a hint of hotness from the chilies. Cook until bubbly
- Once bubbly, stir in coconut and cook until no longer wet. Take off from heat. Let it cool a bit.
- While coconut is cooling, wash and cube cucumber
- Mix coconut with boiled veggies plus cubed cucumbers
- Serve as is or to accompany rice
