The World Of Tzu Chi(Vol.113)

58 ecipe Preparation: 1. Heat oil in a wok. Add the blended sauce mixture and cook on medium heat until the oil floats to the top. 2. Pour in 100 ml of water.Add all seasonings and bring to a boil.Add coconut milk and continue to cook on low heat. 3. Add jackfruit, pineapple and bell pepper. Stir fry on high heat for 5 minutes and turn off the stove. 4. Transfer to a serving plate. Garnish with chopped ginger flower and mint leaves. Ready to serve. Chief Cook: Lee Lak Fooi Photograph by Sam Pin Fook Translated by Lee Shee Yik Ingredients: Jackfruit .............. 200 g (peeled and diced) Pineapple ............ 200 g (diced) Red bell pepper ... 1 pc Seasonings: Coriander powder ....... 2 tbsp Sugar/palm sugar ........ 2 tbsp Salt .............................. 1 tbsp Mushroom powder ...... 1 tbsp Coconut milk ............... 200 ml Other ingredients: Cooking oil .................. 4 tbsp Water ............................ 100 ml Ginger flower .............. in moderation Mint leaves .................. in moderation (serves 5-6) Nyonya Jackfruit Sauce (blend all the ingredients): Lemongrass ....... 3 stalks (cut into segments) Turmeric ............. 80 g (cut into pieces) Galangal ............. 80 g (cut into pieces) Ginger ................ 80 g (cut into pieces) Red chilies .......... 8 stalks (according to personal preference) Candlenuts ......... 2 pcs Ginger flower ..... 1 stalk (use only the bud)