Read PDF The Joy of Cooking Recipe-1 (Indonesian,Malay,Japanese,Thai & Asian Recipe)

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Loving the fun texture combination of the toasted coconut and the delicious aromatics. Gorgeous photos too! I love learning about new cuisines so thanks for breaking down the ingredients! I am a sucker for anything with lots of coconut, and I totally need to try this vegan-friendly salad ASAP. I am definitely going to pick up some green beans at the market and whip this up soon.

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Hi Sasha!! Real sucker for anything coconut too! I hope you find yourself enjoying it if you make it!! I really enjoy discovering talented food blogger like yourself! Marvellina, where has this spicy coconut topping been all my life!!!! I am going to make a giant batch of this and top everything with it!! Ooooo I miss urap so much Marv, and all your lovely photos are not helping. I keep forgetting to buy some frozen grated coconut when I do my grocery. I hear you Anita. Kept forgetting to buy grated coconut and then I forgot about it and hence the delay like few years later ha..

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I love this salad and the flavors combinations. Thanks for sharing the details about ingredients. Your photos are beyond amazing!! Marvellina, thank you for great information about special ingredients. I have never heard of this salad before and learnt so much form your post. Oh my yum!!! This looks absolutely delicious and those flavors sound soooo amazing!

Your photos are gorgeous! The grated spiced coconut looks like an intriguing ingredient to try! Thanks for sharing your recipe, I learned so much about Indonesian flavors and ingredients. What a lovey photography you have done with your cooking! And what an interesting idea for a fresh homemade salad! I love your cooking style since you keep the ingredients simple and low on calories! Go to Recipe.

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Spiced Grated Coconut. A Javanese specialty that can be as a main dish or side dish. Prep Time: 10 minutes.

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Cook Time: 15 minutes. Total Time: 25 minutes. Written by: Marvellina. Ingredients Vegetables: 5 oz green beans or long beans cut into inch pieces 8 oz fresh mung bean sprouts pick off the brown tails 8 oz spinach,water spinach, papaya leaves, or cassava leaves 1 tsp cooking oil. Paste: 3 -4 red Thai chili optional 2 large red chili such as Fresno peppers 1 tsp galangal powder 2 cloves garlic peeled 3 shallots peeled.

Instructions Preparing the paste: Place all ingredients for paste in a food processor. Mini food processor works best when you chop or grind in small batch like this. Process into a paste and set aside. Preparing the vegetables: You can choose to steam or boil the vegetables you use. I briefly blanch the spinach in boiling water for 1 minute, mung bean sprouts for 30 seconds you don't want it to turn into mush , and green beans for 2 minutes.

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Refresh with cold water to preserve those fresh green colors and to prevent overcooking the veggies. Arrange on a serving platter. Preparing spiced coconut topping: Soak the tamarind in 1 Tbsp of hot water and let it sit for 5 minutes. Use the back of the spoon to mash the paste.

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Strain off the juice and discard solid. Use kitchen shears to cut the rib in the middle of the leave and then cut the leaves into thin strips. Preheat a skillet or wok. Add cooking oil and stir fry the paste you made earlier until fragrant, about 5 minutes. Add all the ingredients for the coconut topping and tamarind juice, continue to stir fry until the mixture is dry, about 10 minutes or so.

Remove from the heat and store in an air-tight container once it cools down completely.

Urap Sayur (Salad with Spiced Grated Coconut Topping)

They can be stored in the refrigerator for up to 2 weeks. Serving: Generously sprinkle the coconut topping all over the vegetables you prepared earlier. Give it a toss and serve. Simple as that. Tried this recipe? I would love to see it!

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Marvellina Hi! You may also like. Kue Dadar Gulung — Kuih Ketayap with nice How To Make Cenil Singkong in 3 simple The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards. Sarah is the co-owner of Curious Cuisiniere and the chief researcher and recipe developer for the site. Her love for cultural cuisines was instilled early by her French Canadian Grandmother.

She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes. Her experience in the kitchen and in recipe development comes from years working in professional kitchens.

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Find out more about her and our mission on our About Page. Kelli from Yum Goggle here! Thank you so much for submitting to YG! We are now following on all your social media that we can find and will tag you as we share on social media — if you have an instagram account, Please follow us to we can follow you back! Great blog! The flavors of your chicken kabobs sound amazing! I love the change up to your recipe.

Sounds just delicious! Yours with a glass of cold Gallo in summer is just what I need! Your email address will not be published. Recipe Rating. Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam.

Learn how your comment data is processed. Prep Time 1 hr 15 mins. Cook Time 7 mins. Total Time 1 hr 22 mins. Course: Dinner. Cuisine: Asian.