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Tangy Jackfruit Vegetables
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Peel unripe jackfruits and sweet corn the cut into pieces. Cut long beans and carrots into 21/2cm sections. Tear cabbage into small pieces. Halve sour starfruits. Halve green chillies and remove seeds. Mix tamarind paste with 300ml of water and filter for juice. Flatten galangal. Grind paste ingredients.
Bring half a pot of water to a boil, add jackfruits and cook for about half and hour till softened. Drain and set aside.
Mix chicken stock and tamarind juice and bring to a boil. Add salam leaves, galangal and ground paste. Bring to a boil again.
Add jackfruits, sweet corn and sour starfruits and cook briefly. The nadd long beans, carrots and cabbages and cook till softened. Add salt and palm sugar to taste. Stir in green chillies.
Notes : Smear some cooking oil on both sides of the knife to prevent the jackfruit sap from sticking. You can substitute salam leaves with bay leaves.
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