Ingredients with Measurements:
- 1 small pineapple, peeled and diced
- 1 cup grated coconut
- 2 shallots, finely chopped
- 2 red chilies, finely chopped
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon tamarind juice
- 1 tablespoon vegetable oil
Special equipment needed: None
Step-by-step instructions:
a. In a pan, heat the vegetable oil over medium heat.
b. Add the shallots and red chilies, and sauté until fragrant.
c. Add the grated coconut, salt, and sugar, and continue to sauté until the coconut is lightly browned.
d. Add the tamarind juice and stir well.
e. Add the diced pineapple and stir until well combined.
f. Remove from heat and let cool.
g. Serve the urap nanas chilled or at room temperature.
20 minutes
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 15g
- Protein: 2g
- Fiber: 3g
Substitutions for ingredients:
- Pineapple can be substituted with other tropical fruits such as mango or papaya.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Substitute the tamarind juice with lime juice for a tangier flavor.
Tips and tricks:
- Use fresh pineapple for the best flavor.
- Adjust the amount of red chilies according to your spice preference.
Storage instructions:
- Store leftover urap nanas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Urap nanas can be reheated in the microwave or on the stovetop over low heat.
Presentation ideas:
- Serve the urap nanas in a bowl or on a platter with a garnish of fresh herbs.
Garnishes:
- Fresh cilantro or mint leaves.
Pairings:
- Urap nanas pairs well with grilled meats or seafood.
Suggested side dishes:
- Serve urap nanas with steamed rice or other Indonesian dishes such as nasi goreng or satay.
Troubleshooting advice:
- If the urap nanas is too dry, add a splash of water or coconut milk to moisten it.
Food safety advice:
- Make sure to use fresh ingredients and store leftovers properly to prevent foodborne illness.
Food history:
- Urap nanas is a traditional Indonesian dish that originated from the island of Java.
Flavor profiles:
- Urap nanas is sweet, spicy, and tangy.
Serving suggestions:
- Serve urap nanas as a side dish or as part of a larger Indonesian meal.
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Region: Indonesian