Typical Javanese trancam recipe without coconut, fresh set menu in just 10 minutes

illustration photo: Gemini AI

Brilio.net – When time is tight for breaking the fast or sahur, dishes that don’t require cooking on the stove are always a lifesaver. Trancam is here as a practical healthy food solution because it only relies on fresh raw vegetables and strong aromatic spices.

This typical Javanese menu is very suitable for those who have limited time but still want to eat nutritious dishes. The combination of crunchy vegetables with a splash of coconut milk and the distinctive aroma of kencur is guaranteed to instantly increase your appetite.

Typical Javanese Fresh Vegetable Trancam Recipe

photo: Cookpad Sari Fitriani

Trancam is a traditional dish that is very practical because it does not need to be cooked using fire or a stove. Just by chopping all the vegetables and mixing them with ground spices and coconut milk, this dish is ready to be enjoyed immediately. The aroma of the galangal and lime leaves in it gives a fresh sensation which is very suitable as an accompaniment to warm rice. The following is a recipe inspired by Sari Fitriani’s Cookpad

Ingredients:

– Long beans
– Cucumber (bilungka)
– Lamtoro
– Basil
– Coconut Milk Kara
– A little hot water (to dissolve the coconut milk)

Ground spices:

– 3 cloves of garlic
– A little kencur
– Cayenne pepper or other according to taste
– Lime leaves
– Salt to taste
– Sugar to taste
– Flavoring (optional)

How to make:

1. Prepare all vegetables and wash them thoroughly first.
2. Cut the long beans and cucumber into small pieces, then mix with the lamtoro and basil.
3. Grind all the ground spices such as garlic, galangal, chilies and lime leaves until smooth.
4. Mix the chopped vegetables with the ground spices.
5. Add the coconut milk that has been dissolved in a little hot water, then stir well so that the spices penetrate the vegetables.

Duration: 10 Minutes.
Servings: 2-3 People.

FAQ How to Make Trancam Vegetables

1. What is the main difference between trancam and vegetable anointing?

Even though the spices are similar, trancam uses completely raw vegetables without boiling, while urap uses boiled vegetables and roasted or steamed grated coconut.

2. How do you ensure that cucumbers in trancam don’t release too much water?

It’s best to remove the seeds from the cucumber before slicing and mix in the coconut milk seasoning just before serving so that the texture of the vegetables remains crunchy.

3. Can coconut milk be replaced with freshly grated coconut?

Yes, the traditional version of trancam often uses young, seasoned grated coconut, but reconstituted packaged coconut milk is a more practical option for limited time.

4. How long can this vegetable stock last at room temperature?

Because the vegetables are raw and use coconut milk, the trancam should be used immediately within 2-3 hours so that it doesn’t go stale or change its taste.

5. Why should galangal be included in the trancam seasoning?

Galangal functions as a fresh aroma and also helps digestion when eating large amounts of raw vegetables.

(brl/tin)