Mini Spicy Padang Cooking. William W. Wongso
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Mixed Vegetables in Spicy Coconut Milk
(Gulai Sayur Campur)
250 g (9 oz) lean topside beef
1 liter (4 cups) water
½ teaspoon salt
250 g (9 oz) young jack-fruit, flesh cut into bite-sized pieces
150 g (5 oz) long beans, cut into lengths to yield 2 cups
5 large cabbage leaves, coarsely chopped to yield 2 cups
500 ml (2 cups) thick coconut milk
1 turmeric leaf
3 kaffir lime leaves
1 stalk lemongrass, thick bottom part only, tough outer layers discarded, inner part-bruised
Spice Paste
2 candlenuts, crushed and dry-roasted
2 red chilies, sliced
5 to 6 shallots
2 to 3 cloves garlic
2 ½ cm (1 in) turmeric, peeled and sliced
2 ½ cm (1 in) galangal root, peeled and sliced
2 ½ cm (1 in) ginger, peeled and sliced
1 teaspoon salt
When cutting the jackfruit leave the immature seeds intact; use an oiled knife to prevent any sticky sap from clinging to the blade.
1 Bring the beef, water and salt to a boil over high heat in a saucepan. Reduce heat to low, cover and simmer 1 to 1 ½ hours until the beef is tender. Remove and set aside to cool, then slice the beef into small pieces.
2 To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding some beef stock to keep the paste turning if necessary. Transfer to a bowl and set aside.
3 Return the beef to the beef stock and add the jackfruit pieces. Add some water if the beef stock is insufficient to just cover the beef and jackfruit. Bring the mixture to a boil over high heat, then reduce heat to medium, cover and simmer for about 15 minutes, until the jackfruit is tender and cooked. Add the Spice Paste and all the other ingredients, mix well and bring to a boil. Reduce heat to low and simmer uncovered for 10 to 15 minutes until the vegetables are cooked. Remove from heat, discard the turmeric leaf and lemongrass, and serve immediately.
Serves 4 to 6
Preparation time: 30 mins Cooking time: 2 hours
Green Chili Sambal (Sambal Lado Mudo)
Oil for deep-frying
25 g (1 cup) dried Ikan bills or Ikon ten (white-bait), heads discarded, soaked in warm water to soften and drained
5 shallots, sliced
10 green chilies, coarsely chopped
1 medium green tomato, deseeded, flesh diced
2 kaffir lime leaves, sliced
1 to 2 teaspoons sugar
1 teaspoon salt
3 tablespoons water
2 tablespoons freshly squeezed lime juice
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