Palapa Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cleaning Time 1 hour 30 minutes
Total Time 2 hours
Servings 1 L
Ingredients
- 4 bundles about 2 kg Sakurab, cleaned and dried
- 4 thumb-sized ginger sliced
- 4 tbsp birds eye chili depending on the level of spiciness you’d want
- Salt
- 1 cup cooking oil you can keep adding up to 1.5 cups
- 1/2 tbsp turmeric powder
- 1-2 bulbs garlic chopped
Instructions
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In a food processor, add sliced sakurab, ginger and chilis. You may do this in batches if you are making a huge batch. Just keep the processed mixture in a container and mix everything together later on.
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When everything is mixed and done, add cooking oil in a pan over medium-high heat. Add chopped garlic and cook until fragrant.
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Add the sakurab mixture and turmeric powder (turmeric powder is optional but it adds a nice color). Let this cook while stirring from time to time to avoid the mixture from sticking to the pan. It make take up to 15-20 minutes (or until it changes color or cooked).
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This time, you can add salt and also additional oil (if desired).
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Let the palapa cool completely before moving a a dry container.
Recipe Notes
This can be kept at room temperature up to 2 weeks or in the fridge to last longer.
This recipe can be halfved or quartered. I always make huge batches when given the chance coz we always use this in our dishes.
The measurements here are just a guide. If you don’t have sakurab, you can use the white part of spring onion, you can refer to my Chicken Piaparan recipe that can be found in this blog.