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Sayur Gori

Green Jackfruit Soup
Servings 0

Ingredients

  • 2 tbsp peanut oil
  • 5 garlic
  • 1/2 of a medium-large onion
  • 4-5 candlenut
  • 2 bird eye chilies
  • 200-300 g lean ground beef
  • 1 can green Jackfruit drain
  • 1 can quail eggs drain
  • 1 large eggplant cubed
  • A bag of kale remove stems, roughly chop
  • 1 block of firm tofu cube
  • 1 block frozen chopper spinach give a quick rinse
  • 1 can of coconut milk
  • 1 – 1 1/2 c water
  • Chicken bouillon powder to taste
  • 1/4 tsp turmeric powder
  • 1 tsp ground coriander
  • 2 salam leaves Indonesian bay leaf
  • 3 bird eye chilies

Instructions

  • In a food processor, mix peanut oil, garlic, onion (I used purple), candlenut, and bird eye chilies, with a little water if needed, say 1/4 c, until ingredients turn into very fine paste
  • In a large bowl, rinse cubed eggplant and chopped kale, set aside
  • Brown beef until there is no more juice, then stir in spice paste, stir for 1 minute, then drop in eggplant and kale, followed with the rest of the ingredients
  • Pour in coconut milk and water, stir – if wanted, pour more water, instead just 1 1/2 c
  • Season with chicken bouillon powder, turmeric, ground coriander, salam leaves as well bird eye chilies
  • Cover pot with lid, and cook on medium heat until eggplant is tender
  • Serve soup with warm rice

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