Mixed Vegetables in Curry Broth
Ingredients
1,750 ml coconut milkfrom 1 coconut
100 grams tetelan (the mixture of meat, tendon, and fat scraped from beef bones),cut into chunks
150 grams young jackfruit,cut into chunks, boiled, drained
7 yardlong beans, cut into sticks
1 carrot, sliced diagonally
4 cabbage leaves, sliced
3 kaffir lime leaves,mdribs removed
2 lemongrass, crushed
1/2 tablespoon curry powder
4 1/2 teaspoons salt
1/2 teaspoon white pepper powder
3 1/4 teaspoons sugar
1 tablespoon tamarind juice,from 1 teaspoon tamarind dissolved in ½ tablespoon water
3 tablespoons cooking oilfor sautéing
ground spices blend:
8 cloves shallot
3 cloves garlic
1/2 teaspoon coriander seeds
5 candlenuts, toasted
2 cm galangal
3 cm turmeric
Cooking Steps
- Boil tetelan in the coconut milk until tender. Reduce the liquid into 1.500 ml. Bring it back to boil.
- Sauté ground spices blend, lime leaves, and lemongrass until fragrant.
- Add it to the broth. Stir well. Cook it until boiling. Add jackfruit, yardlong beans, and carrot. Stir well until it is slightly softened.
- Add curry powder, salt, pepper, and sugar. Stir well. Cook it until all ingredients are well-cooked.
- Add in cabbage and tamarind juice. Stir well. Cook it until boiling. Remove it from heat.
- Mixed Vegetables in Curry Broth is ready to serve.