Thursday, January 10, 2013



75 grams melinjo
10 pieces of fresh tamarind/tamarind pulp, crushed.
2 pieces of green pepper, cut lengthwise
2 cm galangal, crushed
2 bay leaves
3 ½ teaspoon salt
½ tablespoon granulated sugar
75 grams of raw peanuts (if not, you may use red beans)
150 grams young/unripe jackfruit, cut into pieces, boiled
100 grams of raw papaya, cut into pieces
2 pieces of sweet corn, cut into 3 cm
½ chayote squash, diced
10 chinese long beans, cut
25 grams of melinjo leaves
3 liters of water

Spice paste (grind all the ingredients below to form a paste):

10 Asian shallot

3 cloves of garlic

5pieces of curly red chili

4pieces of candlenuts
1/2 tsp terasi (shrimp paste)

  1. Soak the tamarind in one glass of warm water, put aside for sometimes. Take the water only by filtering them. Set aside. Keep the tamarind as you may need it again to adjust the taste.
  2. Boil  water then add the spice paste, raw peanuts, tamarind water, green chili, galangal and bay leaves. Cook until fragrant.
  3.  Add salt and sugar. Stir well. Enter the sweet corn and melinjo. Cook until tender.
  4.  Add papaya, chayote squash, and jackfruit. Cook briefly.
  5. Add melinjo leaves and chinese long beans, stir well. Taste and adjust the flavors if necessary. Add salt, sugar, or tamarind water. Serve warm.


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