Gulai Cubadak (Young Jackfruit Curry)

Description:
This delicious curry from West Sumatera is similar to Thai green curry but milder (or may be it's just because I cooked it ehheeh). I got the recipe from Mbak Tika Dettmer and her recipe is as usual without exact measurement. It is left to you to explore the taste and I find it challenging to get the taste right. Here is my version that is based on her recipe. I love the balanced taste of the spices and it's perfect partner for rice cake.


PS: Foto kapan2 ya... rasa malas sedang kamboeh akoet nih... kalau mau melihat wujudnya, mampir ke tempatnya Mbak Tika aja ya di http://dapoerkami.bravehost.com/kulinerminang-1.html

Update 16 Nov 08: Finally, I editted the photo of the dish :D Enjoy.



Ingredients:
580 g (2 tins) young jackfruit in water, drained and cut into bite size
225 g (1 small tin) bamboo shoot slices, drained and rinsed
100 g string beans, cut into segments abouth 2.5 cm long

2.5 cups water
3 tsp beef stock powder, Massel

200 mL coconut milk, Kara
1 tsp tamarind + 2 Tbsp water
2 tsp garlic chilli, Lee Kum Kee
1 tsp salt

Spices:
2 Tbsp oil
60 g galangal, sliced into few slices if old, or grated if young
30 g ginger, grated finely with microplane
0.25 tsp turmeric powder
3 Tbsp red onion, finely minced
1 Tbsp garlic, finely minced
1 lemongrass, cut into 3 segments and bruised, use 2 if small size
5 kaffir lime leaves



Directions:
Heat up oil in a medium size pot. Add spices to the pot and saute until fragrant.

Add water and beef stock powder to the pot. Then, add jackfruit and simmer for 10 minutes. Then, add bamboo shoots, string beans, coconut milk, tamarind water, chilli and salt. Simmer for another 5 minutes.

Serve hot.