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