Jackfruit and Fermented Soy Bean Cake Salad

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

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 /

Asia
Malaysia
Fish course
Pescatarian
Gluten-free
South East Asia

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