Indonesiano alimentare Ricetta

Ingredienti:

4 coppe (1 litri) acqua

2 salam lascia (opzionale)

1 in (2 ½ cm) fresco galangal, contuso

1 fresh or frozen corn cob, cut into sections

2 coppe (180 g) foglie di tapioca, sweet potato leaves, spinach and melinko leaves (vedi nota)

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

2 a 3 verde dito di lunghezza peperoncini, deseeded and cut into short lengths (opzionale)

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

¼ tazza (60 ml) tamarind juice (see our sambals recipe) o 4 a 6 carambola (belimbing wuluh), affettato

½ tazza (125 g) small fresh shrimp, sgusciati e puliti (opzionale)

1 pomodoro maturo, tagliare a spicchi

2 tablespoons sugar

½ cucchiaino di sale

Spice Incolla

2 a 4 finger-length chilies, senza semi

4 scalogni, pelato

3 cloves salt

Cooking Direzioni:

1. Rendere il Incolla Spice dalla macinazione di tutti gli ingredienti per una pasta liscia in un mortaio o frullatore, 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, poi sobbollire scoperto per 2 minutes. Add the corn and boil  for 2 più minuti, 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. Insaporite con il sale e togliere dal fuoco. Serve hot as part of rice-based meal.

Nota: 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 (convolvolo, or regular spinach or bok choy.

fonte: Fonte: Ricette autentiche Da Indonesia, Heinz Von Holzen e Lother Arsana

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