Jukut Urab (Mixed Vegetables with Grated Coconut)

JUKUT URAB
(Mixed Vegetables with Grated Coconut)


Although mixed vegetables are used in this version of Urab, it is possible to make it with just one of the vegetables list: like spinach only or cabbage only.

Vegetables:
50 g chopped cabbage, blanched
50 g spinach, blanched
50 g long beans or French beans, cut in 1.5 cm in pieces, blanched
50 g bean sprouts, blanched
1/2 tbsp crispy fried garlic
1 tbsp crispy fried shallot
1 tbsp freshly grated coconut or dried coconut (soak in the 2 tbsp of hot water)
lime juice

Dressing:
1 Large red finger-length chilli, de-seeded  and sliced
1 tbsp crispy fried shallot
1/2 tbsp crispy fried garlic
2 bird's eye chillies, sliced
1 tsp shrimp paste
2 kaffir lime leaves
2 cm kencur root (if you can not find it, you can skip)
1 tbsp vegetable oil
pinch of salt
pinch of black pepper
pinch of sugar


Method:
Mix all the vegetables, grated coconut, crispy shallots and garlic in a salad bowl and mix well.
To make the dressing, heat the oil and fry all the ingredients for the dressing (except the coconut, crispy shallots and garlic) just for 30 seconds until the shrimp paste has dissolved. Switch off the heat and put in the small bowl. Mix the dressing thoroughly with the vegetables, season with salt, pepper and lime juice. Garnish with the crispy shallot and garlic.

Happy cooking!

Cram Cam (Clear Chicken Soup with Balinese Spices)

This dish is very nice combined with Jukut Urab (mixed vegetables with grated coconut: recipe following) and rice porridge and condiments like fried peanut with skin on or fried soya bean and sambal. Usually they will sell this dish at a small stall at the traditional market or village neighborhood.

First Ingredients:
(Spice Paste for Chicken soup)
7 shallots, peeled
13 cloves garlic, peeled
1 cm kencur root (Kaempferia Galanga), peeled and chopped
2 cm galangal (laos), peeled and chopped
5 candlenuts or you can replace with macadamia nuts
6 cm turmeric root, peeled and chopped or 3 teaspoon turmeric powder
2 tbsp shaved palm sugar or dark brown sugar
2 tbsp oil
1 stalks lemongrass, tender inner part of bottom third only, bruised
1 salam leaf or bay leaf
5 bird's-eye chillies or so (depend how spicy do you want)

Put the shallots, garlic, kencur, galangal, candlenuts, turmeric, chillies, and palm sugar into the food processor and grind coarsely. Heat the oil to a medium heat and fry all the ingredients until very hot, stirring frequently until the paste changes to a golden color. Set a side.

Second Ingredients:
2 cups (500ml) chicken stock
spice paste for chicken
pinch of salt
pinch of crushed black peppercorns
1 salam leaf or bay leaf
1 stalks lemongrass, tender inner part of bottom third only, bruised
200 g minced chicken
1 tbsp crispy fried shallots for garish
1 tbsp of chopped celery leaf or parsley for garnish

Method:
Bring the chicken stock to a boil in a medium saucepan or stockpot. Wrap the spice paste and black peppercorn into a piece of cotton cloth and tie it with a string. Add the spice paste bundle, the salam leaf, and lemongrass to the soup and let it simmer for 10 minutes (if you don't have cotton cloth you can just add the spice paste to the chicken stock shimmer for 15 minutes and sift it) after that put it again the clear soup on the stove, add the minced chicken and shimmer for 15 minutes more. Season with salt and pepper to taste. Garnish with crispy fried shallot and celery leaf.

Bon Appétit!