Ingredients:

4 cups (1 liter) water

2 salam leaves (optional)

1 in (2 ½ cm) fresh galangal, bruised

1 fresh or frozen corn cob, cut into sections

2 cups (180 g) tapioca leaves, sweet potato leaves, spinach and melinko leaves (see note)

1 cup (100 g) green beans, cut into short lengths

2 to 3 green finger-length chilies, deseeded and cut into short lengths (optional)

½ cup (75 g) lightly boiled raw peanuts or fresh melinjo nuts

¼ cup (60 ml) tamarind juice (see our sambals recipe) or 4 to 6 carambola (belimbing wuluh), sliced

½ cup (125 g) small fresh shrimp, peeled and deveined (optional)

1 ripe tomato, cut into wedges

2 tablespoons sugar

½ teaspoon salt

Spice Paste

2 to 4 finger-length chilies, deseeded

4 shallots, peeled

3 cloves salt

Cooking Directions:

1. Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Set a aside.
2. Bring the water to a boil over medium heat in a large saucepan. Add the Spice Paste salam leaves (if using) and galangal, mix well and bring to aboil again, then simmer uncovered for 2 minutes. Add the corn and boil  for 2 more minutes, then add the vegetables, chili (if using) peanuts  and tamarind juice or carambola. Bring the mixture to a boil and simmer until the vegetables are tender, 3 to 5 minutes. Finally add the shrimp, tomato and sugar, and simmer for 1 to 2 minutes until the shrimp turn pink. Season with the salt and remove from the heat. Serve hot as part of rice-based meal.

Note: In Asia, the tender leaves of many vegetable plants are cooked as vegetables. Tapioca leaves, sweet potato leaves and melinjo leaves are readily available in Indonesia. Substitute water spinach (kangkung, or regular spinach or bok choy.

source: Source: Authentic Recipes From Indonesia, Heinz Von Holzen and Lother Arsana