Lontong Sayur Padang

Ingredients

• - 1/4 kg of ribs. Blanch 10 minutes, drain
• – 500 grams of young jackfruit, cut into pieces and wash thoroughly in running water
• - 100 g of sliced ​​​​beans oblique
• – 400 ml thick coconut milk
• – 1.5 L of water
• – 1 stalk lemongrass, geprek
• - 1 lbr turmeric leaves, squeeze "then tie a knot
• - 3 bay leaves
• – 5 lbs of lime leaves
• – 1 piece of kandis acid
• – 1.5 tsp mushroom stock
• - salt, sugar and pepper to taste

Ground spices

• – 10 cloves of red bw
• – 7 cloves of white bw
• – 5 candlenuts
• – thumb: ginger – turmeric – galangal
• – 15 curly red chilies

Complementary

• – Lontong, Balado Eggs, Pink Crackers, Fried Red Bw, Balado Cassava Chips

How to make

• In a saucepan, boil the ribs with water, cook until the meat is tender. Set aside (water for broth)
• Note: I use a pressure cooker, boil it for 25 minutes
• - Heat enough oil (I use coconut oil). Saute the ground spices and various spices until the spices are fragrant and cooked. Enter the broth, meat, young jackfruit and kandis acid. Cook until the jackfruit is tender
• - After the jackfruit is tender, add the sliced ​​chickpeas. Stir well.
• - Pour thick coconut milk, stir while cooking so that the coconut milk doesn't break. Add mushroom stock, salt, sugar and pepper. Cook until done and adjust the taste. Turn off the stove
• - Serve vegetables with pieces of rice cake and other complements

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