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Name: Urap Panggang Sayur - Baked Courgettes with S
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Onion, sliced finely; 4 Garlic cloves, sliced finely; 1 ts Salt; 7 tb Desiccated coconut; 1 1/2 lb Courgettes, thinly sliced; 1 ts Shrimp paste; 1/2 pt Water; 1 tb Tomato puree; 3 tb olive oil; 1/2 ts Cayenne pepper; 1 ts Ground coriander

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INGREDIENTS

1 Onion, sliced finely
4 Garlic cloves, sliced finely
1 ts Salt
7 tb Desiccated coconut
1 1/2 lb Courgettes, thinly sliced
1 ts Shrimp paste
1/2 pt Water
1 tb Tomato puree
3 tb olive oil
1/2 ts Cayenne pepper
1 ts Ground coriander

Servings

INSTRUCTIONS

Preheat the oven to 180 C/350 F/ Gm 4. Heat the oil in a work or a large shallow saucepan, and fry the onion, garlic, chillies and coriander, stirring continuously, for 2 min.s. Add the rest of the ingredients, except the courgettes. Let this simmer for 3 min.s, stirring occasionally. At the end of this time almost all the water will have been absorbed by the desiccated coconut. Reserve about 4 tbsp of this coconut mixture. Add the courgettes to the to the remainder, stir and turn them around for 1-2 min.s so that they are all well coated. Transfer the whole lot to an ovenproof or gratin dish, level off the top with a fork, and spread the reserved coconut evenly over it. Then bake uncovered, for 15 min.s. Serve hot with a main course. Preparation time: 15 min.s + 15 min.s cooking. Serves 4-6

NOTES

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Urap Panggang Sayur - Baked Courgettes with S

1 Onion, sliced finely
4 Garlic cloves, sliced finely
1 ts Salt
7 tb Desiccated coconut
1 1/2 lb Courgettes, thinly sliced
1 ts Shrimp paste
1/2 pt Water
1 tb Tomato puree
3 tb olive oil
1/2 ts Cayenne pepper
1 ts Ground coriander

Preheat the oven to 180 C/350 F/ Gm 4.  Heat the oil in a work or a large  shallow saucepan, and fry the onion, garlic, chillies and coriander,  stirring continuously, for 2 min.s. Add the rest of the ingredients, except  the courgettes.  Let this simmer for 3 min.s, stirring occasionally. At the  end of this time almost all the water will have been absorbed by the  desiccated coconut.  Reserve about 4 tbsp of this coconut mixture. Add the  courgettes to the to the remainder, stir and turn them around for 1-2 min.s  so that they are all well coated. Transfer the whole lot to an ovenproof or  gratin dish, level off the top with a fork, and spread the reserved coconut  evenly over it. Then bake uncovered, for 15 min.s. Serve hot with a main  course.    Preparation time: 15 min.s + 15 min.s cooking.    Serves 4-6

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Nutrition

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Serving Size: 1 Serving (233g)
Recipe Makes: 4 Servings

Calories: 177
Calories from Fat: 129 (73%)

Amt Per Serving		% DV

	Total Fat 14.4g	19 %
	Saturated Fat 10.7g	54 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 12.1mg		0 %
Potassium 184mg		5 %
Total Carbohydrate 12.7g		4 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 12g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 177

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