Recipe Oseng Leunca Petai Salted Jambal

Indonesian cuisine offers a plethora of delightful dishes, each bursting with unique flavors and aromas. Among these, "Oseng Leunca Petai with Salted Jambal" stands out. It combines the freshness of leunca (Solanum nigrum), the pungency of petai (stink beans), and the savory punch of salted jambal (dried fish). This dish tantalizes taste buds with its harmonious blend of textures and tastes. Let's delve into the recipe and guide to preparing this culinary masterpiece.

Ingredients:

1. 250g launch (Solanum nigrum), cleaned and cut into bite-sized pieces
2. 200g petai (stink beans), peeled and halved
3. 100g salted jambul (dried fish), shredded
4. 3 cloves garlic, minced
5. 2 shallots, finely chopped
6. 3 red chilies, sliced diagonally
7. 2 bird's eye chilies (optional, for extra heat)
8. 2 tablespoons vegetable oil
9. 1 teaspoon palm sugar (or brown sugar)
10. 1 tablespoon tamarind paste dissolved in 2 tablespoons of water
11. Salt to taste

Instructions:

1. Heat vegetable oil in a pan over medium heat.
2. Add minced garlic and chopped shallots. Sauté until fragrant and golden brown.
3. Toss in sliced red chilies and bird's eye chilies (if using). Stir-fry for a minute.
4. Add shredded salted jambal to the pan. Sauté until fragrant.
5. Incorporate leunca (Solanum nigrum) and petai (stink beans) into the pan. Stir-fry for about 3-5 minutes until they begin to soften.
6. Pour in the tamarind water and sprinkle palm sugar over the mixture. Stir well to combine.
7. Season with salt to taste. Continue cooking for another 2-3 minutes until everything is cooked through and flavors are melded.
8. Remove from heat and transfer to a serving dish.

Tips:

• Adjust the amount of bird's eye chilies according to your spice preference. Be cautious, as they are extremely spicy.
• Soaking the petai (stink beans) in water with a pinch of salt before cooking can help reduce their bitterness.
• If salted jambal is not available, you can substitute it with other dried fish or seafood like salted anchovies.

Variations:

• For a richer flavor, you can add a splash of coconut milk towards the end of cooking.
• Experiment with different vegetables, such as long beans or spinach, to create your unique version of this dish.

Nutritional Information:

Note: Nutritional values are approximate and may vary based on specific ingredients used.

• Calories per serving: Approximately 150 kcal
• Fat: 7g
• Carbohydrates: 12g
• Protein: 10g
• Fiber: 4g

Conclusion:

"Using Leunca Petai with Salted Jambal" encapsulates the essence of Indonesian culinary heritage, showcasing a perfect balance of flavors and textures. Whether you're a seasoned chef or a novice cook, this recipe invites you to embark on a gastronomic adventure, exploring the vibrant tapestry of Indonesian cuisine. So, gather your ingredients, unleash your creativity, and indulge in the symphony of tastes that this dish has to offer. Selamat makan! (Enjoy your meal!)