|
Material:
250 grams of ribs, boiled until tender-taken broth approximately 1ltr.
100 grams of fruit melinjo old
100 grams of raw papaya, cut into 2 × 2 cm
1 piece of corn-cut 2 × 2 cm transverse
50 grams of peanuts
2 fruit squash cut into 2 × 2 cm
10 pieces long beans into pieces about 4 cm
50 grams of leaves a distinguished young melinjo
3 pieces of green chillies split second
1 bay leaf valley
piece of galangal, crushed
3 pieces of sour crude, peeled and crushed
200 g young jackfruit pieces 2.x2 cm
Mashed Seasonings:
2 pieces of red chilli
1 teaspoon shrimp paste
5 pieces of red onion
1 clove garlic
2 tsp salt
1 tablespoon brown sugar
1 tsp acid if necessary
3 pieces of hazelnut roasted / grilled
Method:
Boil fruit and peanut melinjo each vegetable separately for the color of tamarind is not cloudy - drain.
Boiled fruit melinjo, young jackfruit, corn, papaya, and peanuts until cooked with broth.
Enter mashed spice, bay leaves and galangal.
Enter the squash, rather soft timeout, enter the long beans, green chili.
Lastly, enter melinjo leaves, tamarind, salt and sugar. Add tamarind water when less fresh. Cook until completely cooked, but not too soft.
source: family recipe bank Jatmiko
Posts
