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Gulai Sayur
In its land of origin, this young jackfruit stew is called Gulai Cubadak. Cubadak literally means young jackfruit. Gulai Cubadak
is among the most favorite vegetable dishes in Minang, West Sumatra. The stew uses simple ingredients and light coconut milk
to retain the natural flavors of the vegetables, much different from the complex Indian curry.
Preparation
INGREDIENTS (serves 6):
- 150 gr bamboo shoots, boiled and sliced 4 x 5 cm
- 310 gr long beans, sliced by 8-10 cm
- 175 gr cabbage, sliced 4x6 cm
- 250 gr young jackfruit, cut in the size of 2x4x5 cm
- 3 cm turmeric, smashed
- 1.500 cc coconut milk (use ¾ mature coconut)
- 4-5 pcs lemongrass stalks, smashed
- 3 sheet Indonesian bay leaves
- 1 piece asam kandis (Garcinia xanthochymus)
- 1 ½ sheet turmeric leaves
- 3 sheet kaffir lime leaves
GROUND SPICES:
- 15 pcs red chilies
- 15 pcs shallots
- 3 pcs garlic cloves
- 1 ½ teaspoons sugar
- 5 – 6 pcs candlenuts
- 2½ cm ginger
- 5 – 6 cm turmeric
- 1 ½ -2 teaspoons salt
DIRECTIONS:
- 1. Boil water along with turmeric. Place the young jackfruits into boiling water. Remove after the jackfruits is soft and tender.
Drain. Remove the turmeric.
- 2. Pour coconut milk into a pan, add the ground spices, lemongrass stalks, Indonesian bay leaves, asam kandis, turmeric
leaves and kaffir lime leaves. Simmer over low fire until it boils. After the coconut milk releases oil, add the bamboo shoots
and jackfruits. Keep cooking. Add the long beans and the cabbage. Once the vegetables are well cooked and tender, turn
off fire. Serve with rice.
**
Our ingredients and method of preparation may vary from the above recipee.
Main Ingredients
- Jack Fruit
- Bamboo Shoot
- Cabbage
- Coconout Milk
- Chilly
- Spices