Anyang is a kind of salad with fern leaves, bean sprout and roasted coconut as main ingredients, this anyang is typical of melayu cuisine. This variety of vegetables and grated coconut salad is not only found in melayu land like Riau and Medan but also in some other cities with different names, like: urap (Java), lawar (Bali), Kohu-kohu (Maluku), etc.
Anyang has become my family favorite salad, it’s not just
because tasty and fresh but also easy to make.
Ingredients
Fern leaves
Bean sprout
1/4 tsp lime juice
1/2 tsp coriander
150 gr grated coconut
1/2 tsp salt
1/2 tsp sugar
Spices
1 lemongrass, sliced
5 shallot, sliced
4 red cayenne chilli, sliced
3 bird eye chili
How To
- Heat the pan into a medium heat, put grated coconut and whole coriander in a pan, roast until golden brown and fragrant. Remove grated coconut and coriander from the heat and put on baking sheet wait until the temperature drops
- Place in food processor and blend until the texture like sand
- Cut fern leaves into a small pieces, blanch (lightly cook) fern leaves and bean sprout with a pinch of salt for 3 minutes. Place the vegetables into a bowl of cold water to stop cooking and drain the vegetables, set aside
- Place spices, roast coconut + coriander, salt and sugar in a bowl, mix them well then add vegetables into it, for the last add lime juice, stir and serve
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