Happy Wednesday!
My oldest will be away from school starting today up to Saturday. He is in a school production of Moana. I'm excited for him 😁 A new experience is always exciting 😁 No chill momma. Yep 😆 I'm hoping all will go well for those kids and that they will have fun time and memories 😊 We have purchased tickets to see the play, but we chose for the last day's performance. Still days to go 😁 I can't wait! I know, I know, he is just part of the production crew, he doesn't act on stage, but still, a new experience, and I'd say those behind the stage are as crucial 😊 So fingers crossed for them 😊
Today I have a soup recipe. In Indonesia, we would use fresh young/green jackfruit rather than using canned. Well tbh, I never seen canned green jackfruit before, not until I moved to Canada 😁
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
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
Enjoy!