Name: Vegetables baked with coconut and egg (Urap Panggang)
Yield: to serve four
Cuisine: Indonesia
Ingredients: 1 cup water; 1 or 2 eggs; 2 tbs vegetable oil; ½ tsp brown sugar; 2 tsp tomato ketchup; 1 onion; salt to taste; 2 cloves garlic; ½ tsp ground coriander; ½ tsp ground ginger; 1 tsp paprika; ½ tsp chilli powder; 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

Preparation info

to serve
four

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

I used to make this dish in Indonesia from fresh bamboo shoots.

I still use bamboo shoots in England—canned ones, of course— but courgettes and cauliflowers also taste very good if they are cooked this way.

When you open a can of bamboo shoots, you will find chunks of bamboo immersed in liquid. These shoots have been boiled without salt at the time they were packed; the water is put in to stop them getting dry. Throw the water away, rinse the shoots in warm water, then slice