Unlike " beef rendang" thick slice beef with thick coconut chili's sauce and cook simmer for long time,this beef and cabbage rendang are soupy dish,and made by cut thinly sliced beef.
Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before jackfruit sweet stew with chicken/gudeg this time I made vegan version with tofu, And I also made jackfruit muffins use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon - 1 teas
Ridwan....I love the combination of spices in this soup! Plus...I just love beef and cabbage! I wish I had this soup this past weekend as we weathered out the storm! I look forward to trying this soon! : )
ReplyDeleteThis looks great. How necessary is the galangal? Will anything else surfice?
ReplyDelete@Anne@frommysweetheart
ReplyDeleteThanks,,I hope the storm is not too bad in your area,have a try and let me know :)
@whil
ReplyDeletegalangal is basic ingredients for this " rendang soup " fresh or grounded,mostly available in Asian market,of course you can try without it,just use star anise,sure will taste great :)
The spices in this soup sound absolutely delicious! Definitely going to be looking to this during the colder months =)
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