Ingredients:
200g Alaska Salmon
½ tsp Salt
¼ tsp White pepper
1 tbsp Coconut oil
Vegetable Lodeh:
70g Young jackfruit, sliced
½ Chayote, sliced
¼ cup Melinjo leaves (Bago leaves)
5-6 Melinjo (Bago / Gnetum Gnemon)
2 Long beans, cut into 3 cm
½ Purple eggplant, diced
80g Tempe, diced
700ml Water
200ml Coconut milk
2 cm Galangal, bruised
3 tsp Chopped ebi or grilled shrimp paste
1 tsp Salt
½ tsp White pepper
½ tsp Sugar
Sliced seasoning:
8 Shallots
4 cloves Garlic
2 Big red chillis
2 Big green chillis
Directions:
- Seared Salmon: Season the salmon with salt and pepper, then roast with coconut oil until medium done or to desired cooked.
- Vegetable Lodeh: Saute the sliced spices until fragrant. Pour water, and bring to a boil, then add the vegetables. Starting with the vegetables that take a long time to cook to the quick cooked ones, such as young jackfruit, chayote, melinjo leaves, melinjo,long beans, eggplant, and then tempe.
- Add the galangal and chopped ebi, continue cooking until the vegetables are cooked.
- Add the coconut milk, salt, sugar and pepper. Cook again over medium heat in 5 – 10 minutes. Adjust the taste and turn off the heat.
- Serve salmon with vegetable lodeh.