Simple Way to Prepare Homemade Gulai Nangka Muda 🇮🇩(Indonesian jackfruit curry)

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Before you jump to Gulai Nangka Muda 🇮🇩(Indonesian jackfruit curry) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Inside the Kitchen.

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Although it may not taste as good, baking food in the microwave as an alternative to in the oven will save you a packet of money. Perhaps the realization that an oven makes use of 75% more energy will motivate you to use the microwave more. When it pertains to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. Many people mistakenly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. A dishwasher is especially economical when it's full before a cycle is started. By cool drying or perhaps air drying the dishes besides heat drying them, you can add to the amount of money you save.

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We hope you got insight from reading it, now let's go back to gulai nangka muda 🇮🇩(indonesian jackfruit curry) recipe. To make gulai nangka muda 🇮🇩(indonesian jackfruit curry) you only need 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Gulai Nangka Muda 🇮🇩(Indonesian jackfruit curry):

1. You need of jack fruit.
2. Take of Tempe.
3. Take of coconut milk.
4. Take of green cabbage.
5. Get of chayote.
6. Use of thumbsize piece of galangal.
7. Take of dried thai basil leaves.
8. Get of dried lime leaves.
9. Prepare of Tamarind paste.
10. Provide of For paste.
11. Provide of Birdseye chillis.
12. Get of garlic cloves.
13. Provide of small shallots.

Instructions to make Gulai Nangka Muda 🇮🇩(Indonesian jackfruit curry):

1. Here are the ingredients.
2. Drain and part boil the jack fruit until softened.
3. To make the paste peel the garlic chilli and shallots..
4. Crush into a paste in a pestle and mortar (or cheat with a blender 😉).
5. Cut the chayote in half, rub together to remove the pith, then remove the seed and slice.
6. Slice the cabbage and tempe.
7. In a pot add some oil and sauté the paste until a fragrant smell fills the kitchen, then add the dried leaves and galangal.
8. Mix the tamarind paste in a could tsbp of water and add to the pan.
9. Add the coconut milk, cabbage, Tempe and jackfruit. Slowly simmer for 10 mins. Add salt, sugar and chilli flakes to taste..
10. Serve and enjoy with rice 🍛.

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