Ingredients:
60 ml / 2 fl oz Peanut Oil
200 ml / 6 fl oz Coconut Milk (Santan Cair)
2 Tbsp / 1 oz Palm Sugar (Gula Melaka)
1 Limes (Limau Nipis), halved and squeezed
1 Turmeric Leaf (Daun Kunyit), sliced into long thin narrow strips and shredded
200 g / 7 oz Young Jackfruit (Nangka Muda) - see below*
3 pieces fermented Soybean Cake (Tempeh), fried and diced
3 blocks fried Bean Curd or Tofu (Tauhu), cubed
8 Long Beans or Snake Beans (Kacang Panjang), blanched in boiling water and sliced thinly
60 g / 2 oz crisp-fried Shallots (Bawang Goreng)
60 g / 2 oz toasted, grated Coconut (Kelapa Goreng)
35 g / 1 oz Pineapple, diced
Salt to taste
* Young Jackfruit preparation
Remove skin and boil flesh for twenty minutes in salted water. Drain and cut to small bite sized segments.
Paste Ingredients: - to be finely grounded
6 fresh Red Chilies, remove seeds
1 Bird's Eye Chilies (Cili Padi) - add more to taste
1 cm / ½ inch Sand Ginger (Kencur, Cekur)
8 Candlenuts (Buah Keras, Kemiri) or Chestnuts or Macadamia Nuts
2 Lemongrass (Serai), finely sliced
2 cm / 1 inch fresh Turmeric (Kunyit), peeled
1 tsp Black Peppercorns
2 Tbsp / 1 oz Dried Shrimps (Hebi, Udang Kering) - soaked in hot water, then drained
1 cm / ½ inch Galangal (Lengkuas or Blue Ginger)
1 Kaffir or Makrut Lime Leaf (Daun Limau Purut)
Water to blend
Method:
1. In a pot, stir-fry Paste till fragrant and oil appears on the surface.
2. Add in Coconut Milk and 1 cup of water. Season with salt and Palm Sugar. Stir well and let to simmer for approximately 20 minutes, till gravy thickens.
3. Remove from heat and leave to cool for a while. When the fried Paste is cooled. Add in Lime Juice, shredded Turmeric Leaf, and toasted, grated Coconut (Kelapa Goreng), and mix well.
4. Place the rest of the ingredients into a bowl, and then add in the paste. Mix well and serve immediately.
