Ingredients:
4 cups (1 liter) water
2 salam leaves (optional)
1 in (2 ½ inch) fresh galangal, bruised
1 fresh corn or frozen, cut into sections
2 cups (180 g) of tapioca leaves, sweet potato leaves, spinach and melinko
4 cups (1 liter) water
2 salam leaves (optional)
1 in (2 ½ inch) fresh galangal, bruised
1 fresh corn or frozen, cut into sections
2 cups (180 g) of tapioca leaves, sweet potato leaves, spinach and melinko
1 cup (100 g) green beans, cut into chunks
2-3 green peppers, finger length, seeded and cut into chunks (optional)
½ cup (75 g) boiled peanuts and fresh raw nuts melinjo
¼ cup (60 ml) tamarind juice or 3- 7 carambola (wuluh Belimbing), sliced
½ cup (125 g) small fresh shrimp, shelled and divined (optional)
1 ripe tomato, cut into wedges
2 tablespoons sugar
½ c. teaspoon salt
Spice Paste
2-4 peppers finger length, seeded
4 shallots, peeled
3 garlic salt
Cooking Directions:
1. Make the spice paste by grinding all the ingredients into a smooth paste in a mortar or blender, add a little water if necessary to bring the mixture. Set a side.
2. Bring water to a boil over medium heat in large saucepan. Add spices salam leaves (if used) and Laos, mix well and let boil again, then simmer uncovered 2 minutes. Add corn and cook for 2 minutes, then add the vegetables, chili (if desired), peanuts and tamarind juice or starfruit. Bring the mixture to a boil and simmer until vegetables are tender, 3 to 5 minutes. Add shrimp, tomatoes and sugar and let stand for 1-2 minutes until the shrimp turn pink. Season to taste with salt and remove from heat. Serve hot as part of the meal with rice.
Have a nice lunch...
2-3 green peppers, finger length, seeded and cut into chunks (optional)
½ cup (75 g) boiled peanuts and fresh raw nuts melinjo
¼ cup (60 ml) tamarind juice or 3- 7 carambola (wuluh Belimbing), sliced
½ cup (125 g) small fresh shrimp, shelled and divined (optional)
1 ripe tomato, cut into wedges
2 tablespoons sugar
½ c. teaspoon salt
Spice Paste
2-4 peppers finger length, seeded
4 shallots, peeled
3 garlic salt
Cooking Directions:
1. Make the spice paste by grinding all the ingredients into a smooth paste in a mortar or blender, add a little water if necessary to bring the mixture. Set a side.
2. Bring water to a boil over medium heat in large saucepan. Add spices salam leaves (if used) and Laos, mix well and let boil again, then simmer uncovered 2 minutes. Add corn and cook for 2 minutes, then add the vegetables, chili (if desired), peanuts and tamarind juice or starfruit. Bring the mixture to a boil and simmer until vegetables are tender, 3 to 5 minutes. Add shrimp, tomatoes and sugar and let stand for 1-2 minutes until the shrimp turn pink. Season to taste with salt and remove from heat. Serve hot as part of the meal with rice.
Have a nice lunch...
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