Curly Kale in Rich Coconut Sauce
Origin: Middle of Java Province
Source: A friend, roomate and ex colleague Dwi Handayani
Ingredients
- 500 g curly kale
- 200 g tempeh, sliced
- 1 stem lemon grass, outer leaves discarded, crashed
- 1 tsp tamarind pulp soak in 2 tbsp water
- 3 pc kaffir lime leaves, discard the rib od the leaf
- 800 ml medium-thick coconut milk
- 2 cm fresh galangale, bruished
- vegetable oil
Spice for the paste
- 3 pc large red chillies, de-seeded, chopped
- 5 pc bird chillies (optional, if you like spicy)
- 6 pc shallots, chopped
- 3 gloves garlic, chopped
- 3 pc candlenuts, chopped
- 3 cm fresh turmeric or 1 tsp turmeric powder
- 1 tbsp coriander seeds or 1 tsp coriander powder
- 1 tsp sugar or to taste
- 2 tsp salt or to taste
Curly Kale in Rich Coconut Sauce
I've known this dish from my best friend as well as ex colleague when I was working in a Batam Island many years back. One of my favorite recipes from her 😉In Javanese this dish called "Podomoro" which literally means "people are coming" to enjoy this delicious vegetable dish 😉 In Indonesia this dish is usually made from young Cassava Leaves but unfortunatelly this kind of vegetables is not available in the West. As an alternative I use curly kale as substitute. The result is magnificently delicious!! You can also replace with another sort of vegetables such a long beans. If preferred you my also replace the Tempeh with boiled meat. Just mix match the way you'd like it. Have a nice try and good luck 🙂
Instructions
- Discard the hard part/rib of the curly kale leaves and wash.
- Bring enoug water with 1 tsp salt to boil and blanch the curly kale for abaout 3 minutes. Make sure the vegetables not overcooked!
- Set aside to drain and rinse with cold water to prevent the vegetables turning blackish.
- Slice the blanched vegetables in 3 cm length. Put aside.
- Prepare all the paste ingredients, cut in smaller size if necessary.
- Put all ingredients for the seasoning paste in a blender or food processor & blend until smooth. (If necessery add a little bit oil to help the blending process).
- Sautee the paste, lemongrass, galingale and kaffir-lime leaves all the time until cooked & fragrant.( approx. 5 minutes)
- Transfer the paste into a larger saucepan if you don't have a big shallowpan or wok and add the coconut milk.
- Ass sliced tempeh and bring all to boil. Stir often to prevent the cononut milk being separated.
- Adjust the stove into medium heat and add curly kale.
- Add the tamarind juice and cook for about 5 minutes.
- Adjust the seasoning, add salt & sugar to taste. Remove from heat and serve hot.
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