(South East Maluku)
Pickled water convolvulus is served to wet your appetite
Ingredients :
200 g water convolvulus
200 g bamboo shoot
150 g cucumber
400 ml water, for boiling
4 shallots, 40 g
2 cloves garlic, 10 g
3 red chillies, 30 g
4 tiny chillies
150 g skinless kenari nuts
250 ml water
1 tsp salt, 4 g (or to taste)
1 Tbs brown sugar, 20 g
1 Tbs vinegar, 10 ml
Side Dish :
200 g sago flour
300 ml water
a pinch of salt
banana leaves, for wrapping
Method :
Cut water convolvulus in serving pieces. Cut bamboo shoot into julienne. Cut cucumber finely. Boil water convolvulus and bamboo shoot alternaty until done, drain.
Make shallots, garlic, red chillies, tiny chillies, and kenari nuts into a paste. Add water and season with salt, brown sugar and vinegar. Bring to a boil until sauce thickens. Take from flame.
Mix sago flour, water and salt. Bring to a boil and continue cooking until done. Take from flame and let cool. Take each time 1 piece of banana leaf, put 3 Tbs sago mixture and wrap carefully.
When serving, mix vegetables of Step 1 with kenari sauce and sago of Step 3.
Note :
4 servings
Substitute for sago flour : Palm flour
Source : Selera Magazine, December 1993
