MAJIKAN PENGEN NYOBAIN MIE AYAM ⁉️

#yayukCiayo #artlifetaiwan #artworktaiwan #artlifetaiwan #indonesia #taiwan #youtubeviral #youtubetrending #recipesandcooking #souprecipe #soup.corn #vegetables.jackfruit #jengkol curry #jackfruit curry #padang curry #curry #simplecooking #village cooking #padang cooking #yayukCiayo #artlifetaiwan #artworktaiwan #artlifetaiwan #indonesia #taiwan #youtubeviral #youtubetrending #recipesandcooking #souprecipe #soup.corn #vegetables.jackfruit #jengkol curry #gulai.jackfruit #gulai.padang #curry #simplecooking #cookhome #pastrycooking Padang jackfruit curry. Ingredients: 350 gr young jackfruit Several strands of long beans 1500 ml of medium coconut milk Smooth ingredients: 15 curly red chilies 10 shallots 6 garlic 4 candlenuts 1 tbsp dried shrimp Other ingredients: 4 cardamom pods 3 star anise 7 cloves 6 lime leaves 3 bay leaves 2 lemongrass stalks, crushed 1 segment of ginger, crushed 1 segment of galangal, crushed 1 tsp turmeric powder 1 tbsp coriander powder 1/2 tsp nutmeg powder Salt and stock powder to taste How to make: 1. Wash the young jackfruit, then boil with salt and oil. Until it looks soft. 2. Then drain and wash again. 3. Heat the oil, saute the ground spices until cooked. 4. Add other ingredients, stir again until wilted and cooked. 5. Add the coconut milk, stir continuously so that the coconut milk does not split. Wait until it boils. 6. Add the boiled young jackfruit. Cook until the spices are well absorbed by the jackfruit. Don't forget to taste. 7. Finally, add the long beans, cook briefly. Turn off the heat. Jackfruit curry can be said to be one of the most popular dishes in Padang restaurants. The combination of savory, spicy flavors, and the distinctive aroma of spices is what makes jackfruit curry a perfect complement to other side dishes. If you want to try making it yourself at home, here is a recipe for Padang restaurant-style jackfruit curry that you can follow. Let's check this out! Spicy young jackfruit curry. Ingredients: 300 gr young jackfruit, cut into pieces and boil 150 ml thick coconut milk 4 green chilies, sliced 2 stalks of lemongrass, crushed 3 bay leaves 2 segments of galangal, bruised 2 cm ginger, crushed Sugar and salt Fine spices: 7 cloves of shallots 4 cloves of garlic 3 candlenuts, roasted 3 large red chilies 1 tsp coriander 1/2 tsp cumin 17 cayenne pepper How to make: 1. Boil 600ml of water, add lemongrass, bay leaves, galangal and ginger to it. Meanwhile, saute the fine spices until fragrant, also add them to the boiling water. 2. Add the young jackfruit that has been boiled until tender. Season with sugar and salt. Once done, add coconut milk little by little while stirring evenly so that the coconut milk does not split. 3. Check the taste. Just before turning off the heat, add the sliced ​​green chilies. Serve while warm.