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Recipe details are AI-generated from the video and may contain errors — for reference only.
Dry-roast 3 candlenuts in a pan over low heat until golden brown, then remove.
local_fire_departmentlow heatWatch out
Use low heat and stir constantly when roasting candlenuts
otherwise, they will burn and become bitter
Put 3 roasted candlenuts, 2 big red chilies, 4 curly red chilies, 3 garlic cloves, 7 shallots, and enough water into a blender, then blend until smooth.
Watch out
Ensure all spices are blended completely smooth so the flavor distributes evenly in the soup.
Soak 100 g of tamarind with enough warm water, squeeze until dissolved, and set aside the juice.
Watch out
Use warm water so the tamarind dissolves faster and releases maximum flavor.
Pour 2.5 liters of water into a pot and bring it to a boil over the stove.
local_fire_departmentmedium heatWatch out
Use a sufficiently large pot so the water does not overflow when all vegetables are added.
Use a sharp knife and keep vegetables stable on the cutting board to avoid slipping.
Cut 1 corn into pieces, dice 1 chayote squash, and cut long beans into segments.
Watch out
Cut chayote and corn into uniform sizes so they cook evenly.
Add 100 g soaked peanuts, melinjo, blended spice paste, bruised galangal, and 2 bay leaves into the boiling water, and boil for 15 minutes until peanuts are tender.
local_fire_departmentmedium heatWatch out
Pour the spice paste slowly to prevent hot water from splashing out.
Strain the tamarind extract into the pot, then add 100 g palm sugar, 1.5 tbsp salt, and 1.5 tbsp sugar, stir well and cook briefly.
local_fire_departmentmedium heatWatch out
Use a strainer when pouring tamarind juice so seeds and pulp do not get into the broth.
Add corn pieces, chayote squash, long beans, and melinjo leaves into the pot, and cook until all vegetables are tender and the broth infuses into the chayote.
local_fire_departmentmedium heatWatch out
Do not overcook green vegetables so they retain their texture and vibrant color.
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