Page 76 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

2 large shallots

¼ teaspoon ground red chili pepper

½ tablespoon dried shrimp paste (Indonesian terasi or Thai shrimp paste)

¾ cup (185 ml) tamarind concentrate

3 teaspoons salt

3 tablespoons sugar

¹⁄3 head cabbage, roughly chopped to obtain 3 cups (150-200g)

5 oz (125 g) green beans, ends trimmed, cut in half

2-3 cups (250 g) eggplant, peeled and sliced in small chunks (any kind of eggplant)

½ lb (250 g) fresh shrimp, peeled with tails left on

1 Bring the water to a vigorous boil in a large pot over high heat. Add the corn and

boil for 15 minutes.

2 Grind the garlic, shallots, ground red chili pepper, and shrimp paste using a mortar
and pestle or food processor until a smooth paste is formed. Stir the paste into the
boiling water, along with the tamarind concentrate, salt, and sugar.

3 Add the vegetables and shrimp into the soup, stirring thoroughly. Lower to medium

high heat and simmer for 10 minutes. Ladle the soup into serving bowls and allow to
cool for 10 to 15 minutes before serving. To enjoy the full flavor of this soup, serve it
very warm instead of boiling hot.