Wednesday, February 24, 2021

Urap Kangkung (Water Spinach Salad) - Vegetarian


It’s always been my absolute, my moment to my pleasure to tweeting recipes. Recipes I pick up via my travelling meaningfulness. In other words, at each part of the world I am, I make sure I somehow or rather, either slyly or demurely ask for the recipes at the places I dine or pack food. Including at the streets. Or worst come to worst, I taste the food and figure out for myself what could possibly be the ingredients for those dishes. Of course, suffice to say, there are kind people in any part of the world who won’t mind sharing their recipes. Whereas, I believe it is a known fact that, there are also people who do or die, will safeguard, protect and defend their recipes like nobody’s business. Nevermind. Does not really matter. Because as a foodie adventurous person and someone who have been cooking various types of dishes from various continents for donkey years, furthermore, thanks to my hard earned money which has enabled me to travel to a number of countries as well, I am quite a hero in figuring out the ingredients for the dishes. My food love will without a doubt forever be Asian dishes, but that does not mean I shun away from Western dishes. Indonesian food (Tempe Orek Vegetarian & Terong Belado Masam Manis) particularly for me. Oh my-my and during my trip to Indonesia a couple of years ago (Surakarta & Yogyakarta), I managed to dive into Urap Kangkung, aka, Water Spinach Salad and here’s to the vegetarian version (Sayur Lodeh). Of course, recipe by yours truly, and recipe, ah, from the mind of Nava K.  

 Ingredients (more or less, as you wish as well) 
1 bunch kangkung – pluck the leaves. Blanch in hot water to soften and pat dry 
¾ cup grated and pan fried coconut 
4 red chillies - lightly pound 
Birds eye chillies - lightly pound 
4 shallots - lightly pound 
5 garlic - lightly pound 
Palm sugar/Gula Melaka - per taste 
Salt - per taste 
Lime juice - per taste 

Method 
Toss and stir all ingredients together. 


 

 


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