Padang Green Jackfruit Gulai with Rice Dumpling (Ketupat Sayur Padang)

Tuesday, November 6, 2007

Yesterday Christian asked me to make Jackfruit Gulai and sambal terasi (Belacan chili paste) to eat with rice dumpling. Instead of making sambal terasi, I decided to make sambal goreng tempe-buncis (spicy tempeh-haricot beans), therefore I can make it less spicy, considering that Christian has sore throat and cough recently. It took me longer time to spend in the kitchen, but I feel content with it.

Green Jackfruit Gulai

- 1/2 kg beef and bones, cut into small chunk
- 2 can green jackfruit, drain and cut into small pieces
- 6 pieces of tofu, cut into triangle shapes, fry until half cooked
- 1/2 can coconut milk
- 1 lemongrass, cut into 4cm length
- 4 Indonesian bay leaves
- 4 lime leaves
- 6 cloves garlic
- 4 cloves small red onion
- 4 chili paddy or bird's eye chili
- 5 candle nuts
- 4cm of galangal
- 3cm of ginger
- 3cm of turmeric
- 1Tbsp ground coriander
- 1 tsp tamarind (without seed)
- 1/2 block/cylinder of coconut sugar
- 3lt water
- salt
- sugar
- oil for frying

In a big pot, boil water and cook the meat and bones until tender.
Put garlic, onion, chili, candle nuts, ginger, turmeric and coriander into a blender, and blend it until smooth. Pour it into the pot and add the rest of ingredients except coconut milk. Cook until the jack fruit tender. Lastly add the coconut milk and bring it to boil, stir occasionally. Taste and adjust it with salt and sugar.

Spicy tempeh-haricot beans

- 1 block tempeh, cut it 1x4cm, fry it until brown
- 1lb haricot beans, clean the hard part and slice it thinly
- 1/2 can of coconut milk
- 6 cloves of garlic, slice thinly
- 5 cloves small red onion, slice thinly
- 4 chili paddy or bird's eye chili, slice thinly
- 4 cm of galangal, cut into 4
- 1 tomato, cut into 8
- salt
- sugar
- oil for frying

In a pan, saute the garlic and onion with a little bit of oil for 2minutes. Add chili, tomato and galangal. Continue to saute for another 1minutes. Add the tempe and beans. Add the coconut milk. Add salt and sugar and taste it.

To serve, in a bowl put the cut rice dumpling and add the gulai and spicy tempeh-haricot beans on top of it. Sprinkle some fried onion if you like.

Note: this time I have the package of rice dumpling ready to cook for 30 minutes. In Indonesia, normally I made it myself with a special plastic bag.


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