Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into thin rounds
- 1 cup of bean sprouts
- 1 cup of shredded cabbage
- 1 cup of shredded carrots
- 1 cup of shredded cucumber
- 1 cup of fresh basil leaves
- 1 cup of fresh mint leaves
- 1 cup of roasted peanuts, chopped
- 2 cloves of garlic, minced
- 2 red chili peppers, minced
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 tablespoon of fish sauce
- 1 tablespoon of vegetable oil
- Salt to taste
Special equipment needed:
- A large mixing bowl
- A wok or frying pan
- A blender or food processor
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced eggplants, bean sprouts, shredded cabbage, carrots, and cucumber. Mix well.
2. In a blender or food processor, blend together the basil leaves, mint leaves, roasted peanuts, garlic, red chili peppers, tamarind paste, palm sugar, fish sauce, and vegetable oil until smooth.
3. Pour the peanut sauce over the mixed vegetables and toss until well coated.
4. Season with salt to taste.
5. Serve the urap immediately, garnished with extra chopped peanuts and fresh herbs.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 15g
- Carbohydrates: 22g
- Protein: 8g
- Fiber: 6g
Substitutions for ingredients:
- You can substitute the eggplants with zucchini or bell peppers.
- You can substitute the roasted peanuts with cashews or almonds.
- You can substitute the tamarind paste with lime juice.
Variations:
- You can add cooked shrimp or chicken to the urap for extra protein.
- You can add sliced red onions or scallions for extra flavor.
Tips and tricks:
- Make sure to slice the eggplants thinly so that they cook evenly.
- You can roast the peanuts in the oven for a few minutes before chopping them for extra flavor.
- If you don't have a blender or food processor, you can use a mortar and pestle to grind the peanuts and herbs together.
Storage instructions:
- Store any leftover urap in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the urap, simply microwave it for a few minutes or heat it up in a wok or frying pan over medium heat.
Presentation ideas:
- Serve the urap on a large platter and garnish it with extra chopped peanuts and fresh herbs.
Garnishes:
- Chopped peanuts
- Fresh basil leaves
- Fresh mint leaves
- Sliced red chili peppers
Pairings:
- Serve the urap with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Crispy fried tofu
- Grilled chicken skewers
- Stir-fried vegetables
Troubleshooting advice:
- If the peanut sauce is too thick, you can thin it out with a little bit of water or coconut milk.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before using them in the recipe.
Food history:
- Urap is a traditional Indonesian salad that is typically made with mixed vegetables and a spicy peanut sauce.
Flavor profiles:
- The urap is sweet, salty, spicy, and nutty all at once.
Serving suggestions:
- Serve the urap as a side dish or appetizer at your next dinner party.
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Region: Indonesian