A Central Javanese relative of urap, trancam is light and fragrant, sweet and spicy. I can’t think of a table of food from this book that wouldn’t be improved by having this amongst its members.
Using a mortar and pestle, pound together the chillies, kencur and lime leaves to make a rough paste. Add the salt and palm sugar and continue to grind to a smoother paste flecked with lime leaves. Add the coconut and mix well to make the dressing. Taste: both the sweetness and spice should be very pronounced at this stage as they will be muted by the vegetables.
When ready to serve, toss the dressing through the raw vegetables and herbs and heap onto a serving dish.
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