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:
- 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.
- 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.
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