Raw vegetables with sambal

Raw vegetables with sambal

Lalap

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From
South East Asian Food

Lalap is the Javanese version of the Thai nam phrik and Malay ulam-ulaman. It fills the same role of regular food for country people as they do.

Ingredients

Quantity Ingredient
12 golf-ball eggplant, cut into four
or small cigar-shaped eggplant
2-3 leaves from the crisp heart of a cabbage, cut into pieces
1 small asian lettuce, washed
1 bunch lemon basil
1 bunch snakebeans or stringless beans, broken into 10 cm lengths
1 cup beansprouts, washed and trimmed
4 small lebanese cucumbers
pinch sugar

Method

  1. If you use the small cigar-shaped eggplant, grill them lightly, preferably over charcoal. Otherwise soak all the vegetables in water with a pinch of sugar until crisp. Drain and dry. Decoratively arrange the vegetables on a platter. Place the beans, eggplant, beansprouts and cucumber strips in mounds in front of the leaf vegetables and around a bowl of Sambal Terasi.
  2. Diners select the vegetables of their choice and take a little sauce on to their plates for dipping. Eat with rice and fried or grilled fish for a simple meal.
Tags:
SBS
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