Friday, June 17, 2011
Jackfruit Curry (Gulai Nangka Muda)
250 g young jackfruit, chopped into 2 cm cubes
150 g beef meat or 2 beef bones to make the broth
150 g long beans, cut into 4-5 cm (optional)
250 ml thick coconut milk
250 ml water
2 turmeric leafs - optional
2 fresh kaffir lime leaves
1 stalk Lemon grass (Sereh/Serai), chopped
Spice Paste :
5 red chillies, seeded
2 bird’s eyes chillies, optional
2 cloves of garlic
2 cm fresh turmeric or 1 teaspoon turmeric powder
2 Candlenuts (Kemiri)
1 cm ginger
1 cm galangal or 1/2 teaspoon of Galangal powder
Boil the meat or bones with 250 ml water to make the broth.
Grind or blend the spice paste. Then sauté until it's fragrant and adds kaffir lime leaves, lemon grass and turmeric leaf (if you have it). Then bring it to the broth and add the coconut milk.
When it's boiling, put inside all the vegetables. Continue cooking until the vegetables well-cooked.
Serve with steamed rice.