Urap Panggang (Vegetables Baked With Coconut And Egg)
Ingredients:
1 300 g (10 oz) or 250 g (12 oz) can of bamboo shoots or courgettes or a cauliflower of the same weight
180 g (6 oz) desiccated coconut or half a fresh coconut, grated, without the brown rind
1/2 tsp chilli powder
1 tsp paprika
1/2 tsp ground ginger
1/2 tsp ground coriander
2 tsp tomato ketchup
1/2 tsp brown sugar
Salt to taste
1 onion
2 cloves garlic
2 tbs vegetable oil
1 or 2 eggs
1 cup water
Prepare the bamboo shoots or courgettes or cauliflower, as described above. Slice the onion and crush the garlic. Heat the oil in a wok or deep frying-pan, then fry the onion and garlic for 1 minute. Add the bamboo shoots or courgettes or cauliflower and saute for 1 minute. Then put in all the other ingredients, except the eggs and water. Saute for 2 more minutes and add water. Cover, and simmer for 5 minutes. Uncover, and continue cooking, at the same time stirring well, until all the water has been absorbed by the coconut. Taste. Now beat the egg or eggs, and season with a little salt and pepper. Put the vegetables in an oblong ovenproof dish. Pour the beaten eggs evenly over the top, and cook in the oven at gas mark 4 (about 350 F) for 30-40 minutes or until the egg sets. Serve hot.
