Ingredients:
Snake beans (Kacang panjang), cut into 5 cm lengths
Nangka (Jackfruit)
Tahu (Tofu, Beancurd), cubed
Cob of Corn, cut into 5 cm lengths
Melinjo (The fruit of the candlenut tree)
Daun melinjo (The leaves of the candlenut tree)
Labusiem (Choko, Chayote), sliced
Raw peanuts
Bumbu-bumbu:
Onion
Terasi
Kemiri (candlenut)
Cabe (Birdseye chilli)
Asam (Tamarind)
Daun Salam (bay leaf)
Lengkuas (Laos, Galangal)
Green Lombok (chilli peppers), chopped finely
Salt
Preparation:
Grind the onion, terasi, cabe and the kemiri into a paste
Clean and cut all the vegetables.
Heat a little vegetable oil in a pan and fry the paste until fragrant
Add water, salt, asam, daun salam and lengkuas
Add all the vegetables and the raw peanuts and cook until vegetables are tender. Do not overcook.
Note:
Serve with steamed white rice and ikan asin (fried salted fish)
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