Gulai nangka, green jackfruit curry

Ingredients

• 300 g of young jackfruit (nangka muda), cut into small pieces and thoroughly washed
• 100 g of long beans, cut into 6cm segments
• 100 g of cabbage, chopped into small pieces
• 1.5 liters of water
• 400 ml of coconut milk (santan)
• A few red hot peppers
• A few shallots
• A few cloves of garlic
• Ground ginger, turmeric, and cilantro, with a flavorful taste.
• white pepper, ground, with a flavour
• lemongrass, combava leaves, and galanga leaves, with a flavour
• Tamarin (asam jawa), with its distinctive flavour
• salt

Combine the red chili peppers, shallots, garlic, ginger, turmeric, and cilantro in a bowl until a paste forms.

In a saucepan, combine the green jackfruit, spice paste, white pepper, lemongrass, kombava leaves, galanga leaves, and salt.

Muddle the passion fruit in 2 tablespoons of water, then press it to extract the juice, and add the juice to the saucepan.

Pour in the water and coconut milk, then gently stir to combine thoroughly.

Bring to a simmer over medium heat, stirring occasionally.

Once it comes to a boil, reduce the heat to medium-low and continue to cook for 1 hour and 30 minutes, or until the leek is tender. If the water reduces, add more hot water.

Add the beans and cabbage, then continue cooking for another 20 minutes, until the vegetables are tender.