Coconut Stir Fry Veges

4-6 persons

preparation 30 min

cooking 15 min

(Urap Urap)

1 onion, chopped

3 cloves garlic

1 tsp ground kencur

1/2 tsp salt

3 red chilipeppers, chopped

6 kaffir lime leaves, stems removed,
finely chopped

10 g trassi

sunflower or vegetables oil

60 g creamed coconut, chopped

15 g gula jawa, finely chopped

3 Indonesian bay leaves

100 g dessicated coconut

350 g string beans, chopped chinoise

150 g carrot, chopped in matchsticks

1/2 Chinese cabbage, finely chopped

250 g bean sprouts, cleaned, washed
drained

Make a spice paste from the onion, garlic, ground kencur, salt, chilipeppers, kaffir lime leaves en trassi.
Heat a thin layer of oil in a wok on medium-high heat, and fry off the spice paste until it is fragrant.
Add 150 ml warm tap water, the creamed coconut, gula jawa and bay leaves to the mixture and stir fry until it begins to colour and thicken. Stir in the dessicated coconut.
Add the beans and carrots and stir fry until they are cooked al dente. Add the cabbage and stir fry for another minute. Remove the wok from the heat and stir the bean sprouts through the mixture. The residual heat will cook these perfectly. Check seasoning and the urap urap is ready to serve.