1,5 litre of water
100 g long beans (kacang panjang)
1 big eggplant
5 baby corn
50 g white cabbage
2 Salaam leafs (or you can substitute with Bay leaf)
1/2 teaspoon galangal (Laos) powder
2 tablespoons brown sugar
1 tablespoon white sugar
1 tablespoon tamarind (Asem Jawa)
salt to taste
50 g white cabbage
2 Salaam leafs (or you can substitute with Bay leaf)
1/2 teaspoon galangal (Laos) powder
2 tablespoons brown sugar
1 tablespoon white sugar
1 tablespoon tamarind (Asem Jawa)
salt to taste
Spices::
3 red chillies
4 shallots
3 cloves of garlic
2 candlenuts (kemiri)
1/2 teaspoon dried shrimp paste (terasi/balacan), toasted
1/2 teaspoon dried shrimp paste (terasi/balacan), toasted
How to make it:
1. Boil water, grind or blend the spice paste, then add to the brooth together with Salaam leafs, galangal power, brown sugar, white sugar, and salt/beef bouillon. When it’s boiling, take few spoons of the broth and mix with the tamarind in small bowl to get the juice. Then add the juice to the brooth.
3. Add the long beans (Kacang Panjang), zucchini, baby corn and the cabbage. Continue cooking until all the vegetables are soft and cooked.
1. Boil water, grind or blend the spice paste, then add to the brooth together with Salaam leafs, galangal power, brown sugar, white sugar, and salt/beef bouillon. When it’s boiling, take few spoons of the broth and mix with the tamarind in small bowl to get the juice. Then add the juice to the brooth.
3. Add the long beans (Kacang Panjang), zucchini, baby corn and the cabbage. Continue cooking until all the vegetables are soft and cooked.
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