Pegaga..the neverending wonders

In malay household..pegaga is considered one of the 1001-usage-plant, apart from coconut tree, banana n etc..
these are how i like my pegaga done, besides being the normal ulam, tied and eaten with sambal belacan

Urap Pegaga dgn Babat

  • kelapa parut - bahagian putihnyer aje
  • babat - dicelur n dipotong memanjang
  • pegaga
ditumbuk kasar :
  • cili merah
  • bawang merah
  • belacan
  • udang kering/ikan bilis
  • sedikit cekur[jika suka]
  • sedikit kunyit hidup
  • garam n gula secukup rasa
  • perahan limau nipis
kelapa parut digaul dgn bahan tumbuk n disangrai seketika..masukkan pegaga..stir fry kejap.. jgn sampai terlampau layu..perisakan garam gula dan air limau nipis secukup rasa..tutup api
siappp!

Kerabu Pegaga
  • pegaga - hiris halus2
  • bwg merah - hiris nipis
  • halia - mayang halus2 [julienne]
  • sedikit kerisik
ditumbuk halus:
  • cili merah
  • udang kering
  • edikit belacan
  • garam gula secukup rasa
  • perahan limau nipis
  • sedikit pati santan [optional]

gaulkan bahan hirisan n bahan tumbuk serta kerisik..perah limau n perisakan garam gula secukup rasa..tambah sedikit santan pekat utk melembap n melemakkan kerabu
siap!!

Both recipes are basic kerabu n urap recipe for any type of ulam. you may substitued the ulam/sayur with any type of ulam to your liking.
as simple as that :D

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