Ingredients:

  • 100 g young jackfruit, roughly chopped
  • 75 g carrots, shaved roughly
  • 50 g young melinjo leaves
  • 50 g green beans, cut into 3 cm pieces
  • 50 g bean sprouts, roots removed
  • 1/2 of a small old coconut, grated lengthwise
  • 1 cm galangal, crushed
  • 1 bay leaf
  • 11 cayenne peppers
  • 4 cloves garlic
  • 2 cm kencur
  • 2 lime leaves
  • 1 tsp brown sugar
  • 3/4 tsp fried shrimp paste
  • 1 tsp salt

Instructions:

  1. Boil each type of vegetable separately until cooked but still crisp. Drain and set aside.
  2. In your blender, combine cayenne peppers, garlic, kencur, lime leaves, brown sugar, fried shrimp paste, and salt. Blend until smooth.
  3. Add the grated coconut and bay leaf to the blended mixture, blending further until combined.
  4. Transfer the coconut mixture to a steaming container lined with banana leaves (or plastic wrap). Steam for about 10 minutes or until fragrant and heated through.
  5. In a large serving dish, layer the boiled vegetables and pour over the seasoned coconut sauce, tossing gently to combine.
  6. Serve warm with freshly cooked rice on the side.