Today I am back again of course to share an interesting recipe for you vegan lovers. For you vegetable lovers, it would not be complete if rice was without this healthy and delicious side dish (vegetables), right! Like me, vegetables have become part of the menu that must be there. Well, I will give you an interesting recipe to try. This dish can be the perfect complement to accompany lunch, or you can turn it into a dinner menu. The menu that I will cook today is urap.

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Urap

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Urap is grated coconut that has been seasoned, with its distinctive and tempting aroma of spices to give flavor to boiled vegetables.

Okay, before we start cooking, let's find out about the benefits of the ingredients you cook. The vegetables I want to execute are papaya flowers and leaves. Not only fruit, papaya flowers and leaves have many health benefits.

What are the benefits of papaya flowers?

Papaya can be said to be one of the efficacious plants, why not! Starting from the fruit, flowers and leaves also have many health benefits if we consume them, including maintaining the stability of the immune system because they are rich in flavonoids and antioxidants that can fight free radicals. Facilitates digestion, contains various vitamins and much more. But honestly, it's not because of the content or benefits of these vegetables that I like them but because they are so extraordinary, I mean delicious.

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Papaya flowers and leaves tend to taste bitter. But the good news is, you can process them to remove the bitter taste. There are several ways to do it, but here's the one I often use! Let's start the cooking process..

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Ingredient Needed:

• 300 gr Papaya flowers
• 200 gr Papaya leaves
• 10-15 stalks of jaranan/kudo leaves
• 1/2 coconut (grated)
• 2 pieces of kencur leaves (you can also replace it with kencur stems)
• 5 pieces of young kaffir lime leaves (finely chopped)
• 2 pieces of bay leaves
• 1 stalk of lemongrass (crushed)
• 4 pieces of tamarind (dissolve with - 3 tablespoons of water)
• Powdered palm sugar (combed)
• Salt to taste

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Fine spices

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• 6 pieces of curly red chilies
• 10 pieces of cayenne pepper
• 5 cloves of shallots
• 1 clove of large garlic
• 1 segment of shrimp paste

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Preparation:

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First: pick and clean the papaya flowers from their stems. Pick the tops of the papaya leaves, take the young leaves and discard the old stems. Then wash all the vegetable ingredients.

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Second: Heat water until boiling (I boil it using firewood to save money hehe). Add the jaranan/kudo leaves to remove the bitter taste from the papaya flowers and leaves. Then add papaya flowers and leaves. Boil for about 20 minutes. Press the young papaya stem if it feels soft, remove and drain.

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_{Note: make sure the water for boiling is more than the papaya flower vegetables, friends, so that when boiled all the vegetables sink.}

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Third: prepare the fine spices, namely red chilies, cayenne pepper, shallots, garlic, shrimp paste and galangal leaves. Then blend until smooth

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Fourth: heat the oil, pour in the fine spices, brown sugar and spices such as lemongrass, bay leaves and kaffir lime leaves, cook until fragrant and cooked. Add enough salt. Stir well.
Add grated coconut. Stir until evenly mixed with the spices. Use low heat only so it doesn't burn. Check the taste

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Fifth: mix the vegetables with the spices when serving.

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The dish is finished..

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Soft vegetables sprinkled with seasoned coconut make this dish so savory and delicious. This papaya flower vegetable is not bitter at all, I really enjoy it. This vegetable or what we call urap can also be eaten as a vegetarian food.

The seasoning is highly recommended! You can also mix it with other vegetables that you like or eat it directly with rice, it's also delicious. I recommend you to make this dish, it will definitely impress you.

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Thank you for stopping by and supporting my post
Hope you like my cooking recipe
See you in my next post!

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All images are my own