Jackfruit and Fermented Soy Bean Cake Salad

Name: Jackfruit and Fermented Soy Bean Cake Salad (Kerabu Nangka Dan Tempe)
Cuisine: Malaysian
Ingredients: Candlenuts 4; Turmeric 2-cm (1-in) knob, peeled; Lemongrass 2 stalks; Black peppercorns 1 tsp; Dried prawns (shrimps) 2 Tbsp, soaked and drained; Fermented soy bean cakes (tempe) 3, fried and diced; Firm bean curd 1, fried and diced; Long beans 8, blanched in hot water for 1 minute, then finely sliced; Grated coconut 60 g (2 oz), dry-fried until golden; Crisp-fried shallots 60 g (2 oz); Grated Palm sugar (gula melaka) 2 Tbsp; Bird’s eye chillies (cili padi) 6, seeded; Lesser galangal 1-cm (½-in) knob, peeled; Shallots 8, peeled; Red chillies 5, seeded; Pineapple ¼, peeled and diced; Peanut oil 4 Tbsp; Coconut milk 250 ml (8 fl oz / 1 cup), extracted from 1 grated coconut and 250 ml (8 fl oz / 1 cup) water; Galangal 1-cm (½-in) knob, peeled; Young jackfruit 200 g (7 oz), diced and blanched in salted water until soft; Turmeric leaf 1, finely sliced; Lime 1, squeezed for juice; Salt to taste; Kaffir lime leaf 1, central vein removed and shredded

Kerabu Nangka Dan Tempe

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Peanut oil 4 Tbsp
Coconut milk 250 ml (8 fl oz /

Method

Combine ingredients for spice paste in a food processor and blend until smooth. Heat oil in a wok and fry the spice paste until fragrant.
Add coconut milk, palm sugar, salt and cook until the gravy thickens. Remove from heat and leave to cool slightly.
Pour young jackfruit, fermented soy bean cake, bean curd and long beans into a bowl and mix with the r

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Part of

Salads & Vegetables

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