Indonesian Jackfruit and Mushroom Curry with Red Rice, Crispy Tempeh, Green Papaya Salad and Sweet Potato Chips

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Here is another curry recipe using the Indonesian Curry Paste from the last post. If you haven’t had jackfruit before, I strongly suggest you give it a go, especially if you are a vegan or vegetarian, it’s a great substitute for meat. It’s becoming easier to find in Australia, most good asian or indian grocers should have it in cans. Here in Indonesia it’s growing everywhere and most markets sell it by the piece, already cut, which is good because cutting a fresh one can be a very messy, sticky task. Check out my recipe for Smokey Pulled Jackfruit Burgers for another yummy way to use jackfruit.

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Recipe

Serves 4 to 6

Ingredients

Curry

2 tbs sesame oil

1 cup Indonesian Curry Paste

500ml coconut milk

1 litre vegetable stock

4 tablespoons tamari or soy sauce

2 cans jackfruit, drained

200g chanterelle mushrooms (or any mushroom you like)

Bunch kale, roughly chopped

Bunch choy sum, roughly chopped

Green Papaya Salad

2 cups shredded green papaya

1 chilli, finely chopped

Juice of 3 limes

2 tablespoons palm sugar

1 tsp salt

Handful each of lemon basil, coriander and mint

Crispy Tempeh

1 piece tempeh, chopped into 2cm pieces

3 tbs Canola oil

3 tbs kecap manis

To serve

Cooked red rice

Lime wedges

Sweet potato chips

Method

For the curry, heat the sesame oil in a large wok over medium to high heat. Add the curry paste and cook, stirring, for about 1min until fragrant. Add the coconut milk, stock, tamari and jackfruit. Bring the boil, reduce heat to medium and cook, stirring occasionally, for about 45mins, or until jackfruit is very tender and starting to fall apart. Add water during this time if the sauce is becoming too thick and reduced.

Add the mushrooms, kale and choy sum and cook for a further 10mins or until mushrooms and greens are just cooked.

Meanwhile, for the green papaya salad, combine all the ingredients in a bowl, stir well, cover and refrigerate until needed.

When ready to serve, cook the tempeh. Heat the canola oil over medium heat in a frying pan. Add the tempeh and the kecap manis and cook, stirring, for about 5mins or until tempeh is crispy and golden brown.

Serve the curry with the cooked red rice, papaya salad, crispy tempeh, lime wedges and sweet potato chips.

Enjoy!

 

 

 

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Indonesian Seafood Curry

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Indonesian Seafood Curry, so called because I made it in Indonesia with ingredients from the local market, definitely not because it is an authentic Indonesian curry. Still delicious as anything though!

I’ve been a bit slack on social media of late. Caught up in the shoeless island life. Sun, sea, fish bbq and countless margaritas…it’s been bliss.

Use this curry paste with any veggies, tempeh, tofu, eggs, seafood or meat. It would also work with rice instead of noodles. I’ll be posting a recipe for a jackfruit curry using the same curry paste soon.

Use less chillies if you aren’t up for a hot curry!

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Recipe

Ingredients

Curry Paste (makes about 3 cups)

1 red onion, peeled and chopped

10cm piece ginger, peeled and chopped

10 birdseye chillies

6 kaffir lime leaves

4 lemongrass stalks, white and pale green parts, peeled and chopped

Bunch fresh coriander, leaves, stalks and roots, washed and chopped

Whole bulb garlic, peeled and chopped

1/2 cup tamarind pulp

80g palm sugar

6 limes, juiced

1 tsp pepper

1 tsp turmeric powder

3 tsp coriander

2 tsp cumin

2 tsp salt

1/4 cup coconut oil

Curry

1 tbs sesame oil

1 1/2 cups curry paste

1 litre coconut cream

2 cups chicken or veg stock

3 tbs fish sauce

Bunch snake beans, chopped (about 2 cups)

3 asian eggplant, sliced into 3cm rounds

12 spears baby corn

2 bok choy, quartered

500g prawns

To serve

Cooked rice vermicelli

Fresh shallots, chopped

Fried shallots

Fresh coriander

Beansprouts

Chilli sambal

Method

In a large wok, heat the sesame oil over medium to high heat. Add the curry paste and cook, stirring, for about 1min until fragrant. Add the coconut cream, stock, fish sauce, beans, eggplant and corn. Cook, stirring occasionally, until sauce has thickened and vegetables are just tender, about 10mins. Add water if necessary.

Add the bok choy and prawns and cook for a further 3mins or until prawns are just cooked.

Serve curry in bowls over the cooked noodles and top with the fresh and fried shallots, coriander, beansprouts and sambal on the side.

 

 

 

Seafood Laksa (kind of)

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This is another favourite from the weekend markets here in Darwin, each stall has their own recipe; all equally delicious. I wouldn’t ever claim this to be anywhere near an authentic replica, I used a lot of what I had on hand, and also tried to use a little less oil compared to the traditional recipes. I love this dish for that reason though, so long as you have a few of the key elements, you will no doubt be able to produce a delicious meal.

Another awesome part about this dish is that half of the elements don’t even get added until the very end, so, by putting all of these ingredients out on the table, you not only make for a colourful and exciting table full of food, you also allow people to top their soups in whichever way they choose. This is a great way of catering for a mix of, meat eaters, seafood lovers/haters, and vegetarians. To the list of toppers I have included in this recipe, you could also add; shredded chicken, boiled egg, cucumber, carrot, cabbage…anything you think might be nice.

One more awesome thing…. it’s incredibly delicious as a cold dish the next day; if you manage to keep any leftovers that is!

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IMG_1160Recipe

Laksa Paste

Ingredients

1 1/2 tbs dried shrimp, soaked in 1/2 cup boiling water for 10 mins

1 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp paprika

1/2 tsp turmeric

2 long red chillies

2 birdseye chillies

3cm piece fresh ginger, peeled, diced

1 red onion, peeled, diced

2 stalks lemongrass, white and pale green part, diced

2 cloves garlic, peeled, diced

10 roasted cashews

2 tsp roasted shrimp paste

1 tsp peanut oil

Method

In a frying pan, over medium high heat, dry fry the spices for about 1-2mins, stirring constantly, until fragrant. Transfer to a mortar and pestle and grind into powder.

Place the spices and the soaked shrimp, along with the soaking water, and all the remaining ingredients into a small food processor or a bowl deep enough to process with a stick blender. Process until a smooth paste forms.

Transfer to a jar and keep refrigerated. It will last about 1 -2 weeks.

Seafood Laksa

Serves 4

Ingredients

2 tbs peanut oil

12 large green prawns, peeled (reserved), de-viened, tails left on

1/2 cup laksa paste

6 cups fish/chicken/or vegetable stock

400ml coconut cream

250g firm tofu, cubed

250g green beans, trimmed and halved

1 tsp coconut sugar

1 tbs fish sauce

Juice of 1 lime

salt and pepper

500g firm white fish fillet, cut into 4cm cubes

200g vermicelli noodles

200g wide rice noodles

Bean sprouts, spring onion, chilli, coriander, mint, thai basil, fried shallots, roasted peanuts, lime wedges, to serve

Method

In a large saucepan, heat the oil over medium high heat. Fry the reserved prawn shells for about 3 mins, until they turn red. Remove with a slotted spoon, leaving as much oil in the saucepan as possible.

Add the laksa paste to the saucepan and cook, stirring, for 2-3 mins.

Add the stock and bring to the boil. Reduce the heat to medium, add the coconut cream and bring to the simmer. Add the tofu, beans, sugar, fish sauce, lime juice and some salt and pepper and allow to simmer for 10-15mins.

Meanwhile, in a large saucepan of boiling water, cook the rice noodles and vermicelli, cooking the thicker ones first for about 2 mins, then adding the vermicelli for about 1 min. Strain and rinse under cold water. Set aside.

Add the fish and prawns to the laksa. Turn off the heat and allow to gently cook through for about 5-8mins.

Divide the noodles between the serving bowls. Top with the laksa, ensuring even distribution of ingredients.

Top with remaining ingredients as desired.

Enjoy!

 

 

 

 

 

 

 

 

 

 

Pork Vindaloo with Pineapple Salsa, Coriander Yoghurt, Mini Paratha and the Perfect Rice



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Every time I make a curry or curry paste, I feel privileged to be a part of centuries old knowledge of flavour combinations and balances. How many years, experiments, failures, and triumphs must have gone into the classic curries that we know and take for granted today. It is so fascinating to me the processes that have been mastered over time to create these beautiful, colourful and aromatic spices and spice blends that we are so lucky to have at hand almost whenever we like. I get so much pleasure out of combining the spices and smelling the aromas as they all come together in the mortar and pestle, and then when they ht the heat of the pan…heaven!

 

I will often make up my own curry pastes with what I have at hand but when it comes down to it, following a good recipe like this one for Vindaloo, can’t be beaten. The balance is just right and the flavours are so beautiful. I found this one in a Women’s Weekly cook book when I was 21 and cooked it for one of my best friends’ 21st birthday dinner. Since then I have only used this recipe for Vindaloo and I always seem to use it as my go to crowd pleaser when cooking for someone special. I recently cooked it for my beautiful sister in laws’ birthday dinner and it went down a treat. Unlike Vindaloos that you find in your local Indian takeaway, there is not a lot of heat, just a whole lot of flavour.

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As always, i can’t help myself but to make a myriad of accompaniments to meals like this, and depending on the time of year, a fruit salsa goes perfectly. If it were summer I would use mango, here I’ve used pineapple, I once even used kiwi fruit. Come to think of it, banana would also be lovely.

 

Having a yummy flat bread is also important when eating curry, it’s essential for scooping up those last bits of goodness left on your plate at the end. If you don’t want to bother with making your own bread, store bought flatbreads or pappadums would also work.

 

Now, about the rice. Until a couple of years ago I was never a big fan of rice and only saw it as a filler for stretching out a curry/stirfry, etc, between a lot of people. Man, was I wrong. After some Goan people taught me the proper way to cook Basmati for curries, I enjoyed it immensely and started playing with different types of rice and how to use the right ones for the right purposes. Fluffy basmati is so beautiful with a thick curry like this, as the curry is quite a heavy texture, the rice is lovely and light. Make sure you buy good quality basmati and follow the cooking instructions in this recipe if you want to achieve the optimum result. The best thing is it’s one of the easiest ways to cook rice too!

 

I hope you give this curry a go and enjoy it as much as I did, do it when you have a day off and appreciate every moment.

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Recipe

Ingredients

Canola oil, for sautéing

1kg pork neck, cut into 3cm cubes

2 brown onions, sliced

2 cups beef stock

300ml coconut cream (this isn’t necessary but adds a nice creaminess and takes away a bit of the heat)

about 8 small, washed potatoes, halved

2 cups basmati rice

Curry paste

2 tsp ground cumin

1 tsp ground chilli

2 ttsp black mustard seeds

1 1/2 tsp ground cinnamon

1/3 cup white wine vinegar

1 tsp salt

1 tsp sugar

1 tsp ground cardamom

2 tsp ground turmeric

1/2 tsp ground cloves

1 tsp cracked pepper

3 cloves garlic, minced

1 1/2 tsp ground ginger

Pineapple Salsa

1/2 pineapple, finely chopped

1 long red chilli, de-seeded, finely chopped

1/2 cup finely chopped mint leaves

juice of 1 lemon

2 tsp sugar

pinch salt

Coriander Yoghurt

1 cup plain yoghurt

1 clove garlic, minced

1/2 cup finely chopped coriander

1 small cucumber, peeled, de-seeded, finely diced

salt and pepper

Mini Paratha

1 cup wholemeal flour

1 cup chickpea flour

1 tablespoon olive oil

150mls lukewarm water

1 tablespoon cumin seeds

salt and pepper

Method

Combine all ingredients for the curry paste in a bowl and set aside for half an hour.
Meanwhile, heat some of the canola oil in a large saucepan or casserole dish over medium high heat and, in batches, fry the pork until browned, about 2 mins. Remove from pan and set aside. Add more oil if necessary and sauté the onions until soft. Add the curry paste and fry, stirring, until fragrant, about 3 mins. Return the pork and add the stock. Bring to the boil and reduce heat to low, simmer, covered for about 2 hours or until pork is becoming tender. Add the potatoes and coconut cream and continue to cook, uncovered for another 45mins to an hour or until potatoes are soft and pork is very tender.

Meanwhile, to make the pineapple salsa, combine all ingredients in a bowl and set aside for at least an hour, stirring every now and then.

To make the coriander yoghurt, combine all the ingredients in a bowl and set aside, in the fridge, for at least an hour, stirring every now and then.

To make the paratha, combine the flours, cumin and seasoning in a bowl. Make a well in the centre and add the water an olive oil. Mix to combine and knead for a couple of minutes until smooth. Wrap in cling wrap and rest for an hour. Roll into 10-12 balls and roll out with a rolling pin to 1/2cm thickness. Heat oil in a frying pan over high heat and fry paratha for about 30secs a side or until golden brown. Once cooked keep them wrapped in a damp tea towel so that they remain warm and moist, you can also re-heat them in the oven in the damp tea towel or some foil.

Once the curry is cooked, turn off the heat and cover.
Bring a large saucepan of salted water to the boil. Rinse the rice in a sieve under cold water until water runs clear. Add to the boiling water and stir immediately to prevent any clumps. Boil for about 10 mins or until just cooked. Pour into a strainer and sit the strainer back onto the empty saucepan (not on the heat). Allow to sit, without stirring, for about 5 mins, during which time you can put the curry, bread, salsa, and yoghurt on the table. Pour the rice into a serving bowl and add to the table.

Get everyone to the table and enjoy!!