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Sayur Gori

Green Jackfruit Soup
Servings 0

Ingredients

  • 1/2 large onion
  • 3 garlic
  • 3 candlenut
  • 1/4 c water
  • 300-500 g lean ground beef
  • 1/8-1/4 tsp cayenne powder
  • 1/8-1/4 tsp turmeric powder
  • 1 tsp ground coriander
  • 2 tbsp peanut oil
  • 1 eggplant
  • 1 bag kale
  • A handful baby carrots
  • 1 can coconut milk
  • 2- 4 c water
  • 2 Indonesian bayleaf daun salam
  • 1 box mushroom buttons
  • 1 box firm tofu
  • 1 can green Jackfruit
  • 1 c red kidney beans cooked
  • 1 can quail eggs
  • 2 bird eye chilies
  • Chicken bouillon powder to taste
  • MSG if using

Instructions

  • Rinse quail eggs, green jackfruit, and red kidney beans, set to side
  • Slice tofu and set to side
  • Clean mushroom buttons, peel the skins, and slice, set to side
  • Remove kale stems, soak leaves in water
  • Meanwhile, in a food processor, combine garlic, onion, candlenut, water, then pour mixture onto a pan, add in cayenne powder, ground coriander, turmeric powder, peanut oil, saute til fragrant
  • Brown beef until no longer pink, then stir in sautéed paste, pour in 1 c water, add in Indonesian bay leaf, followed with eggplant, carrots, and kale, bring to boil
  • Pour in more water and coconut milk. Add in the rest of the ingredients and season
  • Continue cooking until eggplant, carrots and kale are tender
  • Enjoy!

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