SAYUR KAPAU PADANG
(PADANG JACKFRUIT STEW)
In West Sumatra, this jackfruit stew is referred to as gulai cubadak. An old time favorite, the stew is always present at any Minang restaurant, lending a different texture and flavor in an otherwise all-spicy culinary adventure. The stew makes use of simple ingredients, cooked in light coconut milk. The Kapau version adds a range of other vegetables, such as long beans, cabbage and bamboo shoots.
INGREDIENTS (Serves 6): 1 Portion = 118 Calories
- 150 grams bamboo shoots, boiled and sliced 4 x 5 cm
- 15 pcs long beans, sliced by 8-10 cm
- 175 grams cabbage, sliced 4x6 cm
- 250 grams young jackfruit, cut in the size of 2x4x5 cm
- 3 cm turmeric, smashed
- 1,500 cc coconut milk (use ¾ mature coconut)
- 4-5 pcs lemongrass stalks, smashed
- 3 sheet Indonesian bay leaves
- 1 piece asam kandis (Garcinia xanthochymus)
- 1½ turmeric leaves
- 3 sheet kaffir lime leaves
- 15 pcs red chilies
- 15 pcs shallots
- 3 pcs garlic cloves
- 1 ½ teaspoons sugar
- 5-6 pcs candlenuts
- 2 ½ cm ginger
- 5-6 cm turmeric
- 1 ½ -2 teaspoons salt
- Boil water along with turmeric. Place the young jackfruits into boiling water. Remove after the jackfruits are soft and tender. Drain. Remove the turmeric.
- Pour coconut milk into a pan, add the ground spices, lemongrass stalks, Indonesian bay leaves, asam kandis, turmeric leaves and kaffir lime leaves. Simmer over low fire until it boils. After the coconut milk releases oil, add the bamboo shoots and jackfruits. Keep cooking. Add the long beans and the cabbage. Once the vegetables are well cooked and tender, turn off fire. Serve with rice.
See Indonesian Basic Ingredients here.