RESIPI 2 : Urap Sayuran (Vegetable and Chicken Salad)

Urap Sayuran (Vegetable and Chicken Salad)

Ingredients
3 tbsp cooking oil
2 salam leaves
250 ml or 1 cup coconut milk,
Extracted from ½ grated coconut and 250 ml or 1 cup water
300 g chicken breast, finely diced
Salt
Sugar
200 g long beans, cut into 0.5 cm length
300 g young jackfruit, peeled, blanched and cut into bite-sized pieces
45 g or ½ cup roasted grated or desiccated coconut
30 g or ¼ cup crisp-fried shallots
6 bird’s eye chillies, whole or finely sliced lime juice
½ fresh pineapple diced into small cubes
3 pieces of fermented soy bean cake (tempe), cut into cubes and deep fried till golden

Finely Ground Paste:
5 red chillies
½ tsp black peppercorns
3 candlenuts
6 shallots, peeled
4 cloves garlic, peeled
1 cm galangal, peeled
1 cm fresh turmeric, peeled
1 stalk lemon grass, finely sliced
2 tbsp grated palm sugar or brown sugar

Method:
1. Heat the oil in a wok and fry the finely ground paste until fragrant. Add the salam leaves, coconut milk and chicken. Cook until
slightly thickened and season with salt and sugar. Remove from heat and cool.
2. Put the long beans and jackfruit into the bowl. Add the chicken, tempe, pineapple, coconut, crisp-fried shallots, chillies, and toss.
Season with lime juice.
Note: Finely shredded turmeric leaves and roasted grated coconut may be sprinkled on top of this salad before serving.