Indonesian Vegetable Stew with Coconut Milk
Ingredients
- Rice cakes as needed
- Soybean powder as needed
Stew vegetables
- 2 packs young papaya, kneaded with salt then rinsed
- 2 large tofu, boiled or steamed then cut small
- 1 liter thin coconut milk
Spice paste
- 5 cloves garlic
- 8 shallots
- 4 large red chilies
- 15 bird's eye chilies
Other spices
- 3 cm galangal, smashed
- 3 bay leaves
- Whole bird's eye chilies as needed
- Sugar, salt, pepper, coriander powder, stock powder as needed
Urap spice mix
- 1/4 grated coconut (semi-ripe)
- 1 clove garlic
- 2 large red chilies
- 5 bird's eye chilies
- A little kencur (aromatic ginger)
- 1 large kaffir lime leaf, vein removed
- Palm sugar and salt as needed
Preparation
Saute the spice paste with galangal and bay leaves until cooked, add water as needed
Add papaya, tofu, and whole bird's eye chilies, stir until even
Add coconut milk, season with sugar, salt, pepper, coriander powder, stock powder, taste and adjust seasoning
Cook until papaya is tender, then remove from heat and serve with urap spice mix
Urap
Grind all spices, mix with grated coconut, stir well and taste
If seasoning is correct, transfer to a pan and roast until dry
