Serves: Serves: Fifteen to Twenty
Ingredients
- Part A
- Kunyit (tumeric rhizome): 2 pieces, 50 mm length
- Serai (lemon grass bulb): 8 - 10 stalks
- Lengkus (blue ginger rhizomes, galangal): 8 - 10 stalks
- Helia (ginger rhizomes): 2 pieces 50 mm
- Cili kering (Dried Chilli): 10 pieces
- Cili merah besar (large red chilli): 6 pieces
- Buah Keras (candle nuts) used as a subsitute for onions.: 10 pieces
- Lada puteh (white pepper corns): 1 - 2 teaspoons
- Part B
- Daun Gaduk or Kaduk (Piper sarmentosum leaves): 60 - 80 pieces, young leaves
- Daun Cekur (Sand ginger, Kaempferia galanga leaves): 60 pieces, young leaves
- Daun Linau Perut (Kaffir Lime , Citrus hystrix leaves): 10 - 15 pieces, young leaves
- Daun Kesum (Polygonum odoratum leaves, Cenonhom ): 1 bunch, young leaves
- Part C
- Daun Kunyit (Turmeric , Citrus hystrix leaves): 10 - 15 pieces, young leaves
- Bunga Kantan, (Torch Ginger Flower, Phaeomeria speciosa): 1 - 1.5 buds
- Part D
- Mint Leaves: 30 - 50 young leaves
- Basil Leaves, (Ocimum basilicum): 100 - 150 young leaves
- Roasted sea-weeds: 18 pieces used as a subsitute for “perut ikan”
- Part E
- Pineapple: 1 fruit, young
- Brinjal: 2 fruits, about 150 mm long
- Long Beans: 6 -10 pods
- Red Carrot: 1 top
- Liquid Aminos: 2 table spoons or to taste, used as a subsitute for “soy sauce”
- Sea salt: a bit or to taste, used as a subsitute for “soy sauce”
- Seasoning: 2 tea spoons or to taste
- Cooking Oil: 3 table spoons
- Water: 1.8 liters
- Part F: subsitute
- Apple Cider Vinegar (used as a subsitute for Lime Juice in Part C): 2 table spoons
Method
- Blend Part A together till fine..
- Slice Part B and Part C very finely, keep them seperately
- For Part D, mint and basil leaves use whole leaves, for sea weeds, crumple them up.
- For Part E, cut pineapple, brinjal, long beans and carrot into strips about 3 cm by half cm.
- Heat pot with cooking oil, lower flame, fry (tumis) blended ingredients of Part A until there is a nice aroma.
- Add water, pineapple and bring to boil .
- Put in all the vegetables, from Part B and E, continue to cook till it boils.
- Switch off the fire, add sea weeds, mint leaves, basel leaves, bunga kantan and limau perut leaves. from Part C and D