Ingredients /nutrition
- 200 g shallots
- 25 g red chilies
- 5 candlenuts
- 1 tbsp shrimp paste (belacan)
- 3 garlic cloves
- 500 g unripe jackfruits flesh, shredded
- 100 g tamarind paste with 300 ml water
- 950 ml chicken stock
- 1 sweet corn, shredded
- 80 g sliced long beans
- 100 g sliced carrots
- 100 g shredded cabbage
- 4 sour starfruits, halved
- 2 green chilies
- 15 g flatten galangal
- 1/2 tsp salt
- 1 tbsp palm sugar
Methods / instructions
- Process the first 5 ingredients from the list using a blender or food processor to form a smooth paste. Set aside.
- Bring half pot of water to boil and stir in jackfruit.
- Cook for 35 minutes and drain. Set aside.
- Pour in chicken stock and tamarind juice.
- Bring to boil and add in galangal and ground paste.
- Bring to boil again and add remaining ingredients as well as reserved jackfruit.
- Cook briefly until all vegetables are softened.
- Serve hot.
Servings: 4
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