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Also known as 'Urap'
250 g fresh green beans
4 carrots
250 g bean sprouts
½ small cabbage
1 canned bamboo shoot
1 cup fresh grated or desiccated coconut
2 tablespoons hot milk or water (if
using desiccated coconut)
1 small onion, finely chopped
½ teaspoon sambal ulek or chili powder
1 teaspoon salt
2 tablespoons lemon juice
½ teaspoon dried shrimp paste (trasi)
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Method:
Prepare beans, carrots, bean sprouts and
cabbage as for gado-gado. Cut bamboo shoot into strips the same
size as the beans. Put the coconut into a bowl (if using
desiccated coconut, sprinkle hot milk or water over and mix with the
fingertips to moisten evenly). Add onion, sambal or chili
powder, salt, lemon juice and the trasi which has been wrapped in foil
and grilled for 5 minutes, or heated in a dry frying pan. Mix
thoroughly together. Sprinkle coconut mixture over vegetables,
reserving some to garnish the dish when served. Put vegetables
in a steamer and steam for 5-8 minutes. Turn on to serving dish
and sprinkle with reserved coconut. Use as an accompaniment to a
meal, or as a salad by itself.
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