Traditional Stir-fried Vegetable Cempokak With Coconut Seasoning
Cempokak Asam U
This one is a very popular dish in my area. Cempokak with a combination of grated coconut is often a lunch dish or a special celebration dish in Aceh.
As someone who lives in a rural area, I often find this dish. In fact, my mother often made this as a side dish for rice during the day at home. Its very authentic flavor makes it very tasty. The original recipe of this dish is not vegan, usually my mother added salted fish or shrimp paste to this dish. But this time I really wanted to try the vegan version without adding those ingredients.
I suspect the taste will also not be inferior to the original taste by using vegan ingredients, because the combination of coconut is enough to make the dish savory and delicious. So instead of being curious, let's prepare the easy recipe.
Ingredients
100 grams grated coconut
5 green chilies
1 lemongrass stick
6 lime leaves
3 cloves of garlic
1 hazelnut
12 cayenne pepper
10 grains of pepper
To taste
Cooking Procedure
The first step is to remove all parts of the stalk on the cempokak, clean it until everything is finished then rinse with clean water.
Next chop all the spice ingredients finely then blend until smooth with a little water until clean.
After the spices are smooth then add the grated coconut then blend coarsely.
Finely chop lemongrass, green chilies and lime leaves so that they will be delicious in the stir-fry seasoning.
Saute 1 clove of shallots and then add the spices that have been pureed and sauté until fragrant.
Add a little water, then saute again and add all the ingredients that have been chopped earlier and add some cempokak as well.
Cook until the water shrinks or the texture is drier then season with salt and stir until evenly distributed, don't forget to correct the taste.
Result
Yeayy asam u eggplant cempokak is ready to be served, I usually enjoy it with warm white rice. Ahh so delicious, the combination of coconut with spices really permeates especially there are pieces of lemongrass and also lime leaves add a fragrant aroma. Moreover, the chili pieces when bitten feel very spicy, I am very happy the results are really good and in accordance with the mother's recipe.
Savory, spicy and delicious when I tasted it after the photo ended. Hehe, especially when I added it to a bite of warm rice, it was so tempting that I recommend this dish with rice. I think it will taste better, the bite is perfectly cooked, it is indeed very fitting even without non-vegan ingredients, according to me, the taste does not beat it.
About The Author
A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.
Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.
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This dish looks so yummy and flavoured, I find heard of it before but looks good for a special moment. ❤️
Yeah the dishes have their own characteristics, most importantly the aroma and taste are very good.
Hey Nurul I’m happy to come across your post. To see hazelnuts in a recipe like this is quite unique. Bet it tastes absolutely delicious. 😋 Coconut richness with the starch of the rice would create a nice blend.
It is a delicious and authentic dish. I love it too. The vegan version should bring out even more of the natural flavors.