Indonesia receta de comida

Ingredientes:

4 tazas (1 litro) de agua

2 salam hojas (opcional)

1 en (2 ½ cm) fresca galangal, bruised

1 fresh or frozen corn cob, cut into sections

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

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

2 a 3 chiles verdes longitud de los dedos-, deseeded and cut into short lengths (opcional)

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

¼ de taza (60 ml) tamarind juice (see our sambals recipe) o 4 a 6 carambola (carambola), rebanado

½ taza (125 g) small fresh shrimp, peeled and deveined (opcional)

1 ripe tomato, cut into wedges

2 tablespoons sugar

½ cucharadita de sal

Spice Pegar

2 a 4 finger-length chilies, sin semillas

4 chalotes, pelados

3 cloves salt

Instrucciones de Cocción:

1. Hacer la pasta de especias por moler todos los ingredientes hasta formar una pasta suave en un mortero o una licuadora, 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 más minutos, then add the vegetables, chile (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. Sazone con sal y retirar del fuego. Serve hot as part of rice-based meal.