Vegetable Ketupat

Ingredients:

• 300 grams of beef brisket
• 600 cc of water to boil the meat
• 300 grams of young jackfruit
• 5 red onions
• 3 cloves of garlic
• 4 red chilies
• A piece of turmeric, a piece of galangal, and a piece of ginger
• 3 table spoon cooking oil for frying
• 2 table spoon curry seasoning, ready to buy
• 1 lemongrass stalk, bruised
• 1 sheet of turmeric leaf
• 3 pieces of kaffir lime leaves
• 11 – 12 pcs MamaKoKo coconut milk 65ml
• 1 kandis tamarind
• 1 tea spoon salt

Fern curry ingredients

• 2-3 bunches of young ferns
• 4 red onions
• 3 cloves of garlic
• 10 pieces of cayenne pepper
• A piece of turmeric, a piece of galangal, a piece of ginger
• 8 pcs MamaKoKo coconut milk 65 ml
• 3 lime leaves
• 1 sheet of turmeric leaf
• 1 lemongrass stalk, bruised
• 1 kandis tamarind
• Salt

Complementary ingredient:

• Ketupat
• Fried red crackers or spicy cassava chips
• Fried onions for sprinkling
• Boiled eggs

Cooking instruction:

1. Clean the brisket. Cut into cubes, boil until soft. Set aside. Cut the young jackfruit according to taste.
2. Puree the onion, garlic, red chili, turmeric, galangal, and ginger. Saute until fragrant with curry spices, lemon grass, turmeric leaves, and lime leaves. Lift.
3. Add the stir-fried spices to the brisket stew. Add the jackfruit pieces, continue cooking until the jackfruit is soft.
4. Pour coconut milk, seasoning with salt and kandis tamarind. Cook until cooked while stirring constantly so that the coconut milk does not break. Remove from fire.
5. Fern curry: Clean the fern, removing the tough parts. Cut into 2 centimeters.
6. Puree the onion, garlic, cayenne pepper, turmeric, galangal, and ginger. Mix with coconut milk. Cook with lime leaves, turmeric leaves, and lemongrass until boiling and fragrant.
7. Add fern leaves, kandis tamarind, and salt. Cook over medium heat until the ferns are soft and cooked. Lift.
8. Serving: cut the ketupat according to taste. Put on a serving plate or bowl. Pour enough jackfruit curry. Add boiled eggs. Sprinkle with fried onions and red crackers. Serve with hot tea.