1
1
2
3/4
2
12
10
-----
2
3
3/4
3/4
1
1/2
4
1/2
-----
2
1/4
6
2
|
#
in
oz
oz
---
oz
cl
in
in
t
t
t
---
T
c
oz
T
|
Mushrooms (1)
Lemongrass (2)
Makrut Leaves (3)
Galangal (4)
Red Chili (5)
Cabbage, white
Tomatoes
-- Paste
Shallots
Garlic
Ginger root
Turmeric, fresh
Coriander Seed
Fennel Seed
Peppercorns, blk
Salt
-----------------
Oil
Water
Coconut Milk
Kecap Manis (6)
|
Bumbu Paste - (20 min)
- Cut SHALLOT in half lengthwise, peel, and slice thin crosswise.
- Crush GARLIC and chop small.
- Slice GINGER very thin, cut slices into threads and chop fine.
- Slice TURMERIC thin.
- Grind all Bumbu Paste items into a smooth paste by whatever
means you have.
Prep - (35 min)
- Cut MUSHROOMS as appropriate to type. For the large Kings, I
cut diagonally into long ovals, then cut those lengthwise into 2 to
3 strips depending on size.
- Peel tough leaves from LEMON GRASS. Use the bottom 5 inches
and crush it.
- Bruise MAKRUT LEAVES.
- Slice GALANGAL about 1/8 inch thick.
- Cap CHILIS, slice in half lengthwise and remove seed mass. Slice
crosswise about 1/8 inch wide.
- Cut CABBAGE into about 1 inch wedges and cut wedges crosswise
into chunks about 1-1/2 inches long.
- Scald TOMATOES one minute in boiling water. Quench in cold
water, peel and cut into 3/4 inch chunks.
Run (30 min)
- In a sauce pan or wok, heat Oil. Stir in Bumbu Paste,
Lemon Grass, Makrut Leaves and Galangal. Fry
stirring until fragrant, but no browning, about 2 minutes.
- Stir in Water to loosten the paste.
- Stir in Mushrooms until coated with the paste.
- Shake up Coconut Milk well and stir in. Bring to a simmer and
simmer until Mushrooms are tender, 5 to 10 minutes depending on type.
- Stir in Cabbage, Chilis, Tomatoes, and
Kecap Manis. Cook stirring often until Cabbage is tender.
- Fish out Lemongrass and Makrut Leaves. Take off the heat.
- Serve hot with Garnish of choice, along with steamed Jasmine Rice.
|
