Rica rodo

Preparation info

  • Difficulty


  • Serves


Appears in

Fire Islands: Recipes from Indonesia

Fire Islands

By Eleanor Ford

Published 2019

  • About

A colourful tumble of spicy, aromatic vegetables from the volcano-ringed city of Manado in North Sulawesi. Unlike searing hot Chinese stir-frying, in Indonesia the heat is kept a little lower and the wok a little more crowded, meaning the food both fries and steams until tender and flavourful.


  • 2 tablespoons oil
  • 2 lemongrass sticks, tender middle finely chopped
  • thumb of ginger, peeled, finely chopped
  • 2 small red Asian shallots, finely chopped
  • 2-3 large red chillies, seeded and finely sliced
  • 2 tomatoes, chopped
  • 2-3 lime leaves, deveined and shredded
  • 1 small aubergine (eggplant), diced
  • 200 g (7 oz) sweetcorn, fresh or defrosted
  • 100 g ( oz) green beans, sliced on the diagonal
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • bunch of basil


Heat the oil in a wok over a medium-high heat and add the lemongrass, ginger, shallots and chillies. Stir-fry until fragrant, then add the tomatoes, lime leaves and aubergine. Cook until the aubergine is almost soft. Add the sweetcorn, green beans, sugar and salt and continue to stir-fry until the vegetables are tender crisp. Leave to cool a little before scattering with basil leaves.