Kacang Ijo Mung Bean
Instructions
Before you starting to grind or pound the spices, toast turmeric, candlenuts, coriander seed and white peppercorn or you can broil them in the oven. After broiling turmeric, peel the skin off.
Now you can cut shallot, garlic and root spices into smaller pieces to get easier time to grind/pound. If you don't have a mortar and pestle, use your food processor.
Meanwhile you are soaking mung beans for 2 hours with cinnamon and nutmeg, you can marinate the goat meat by combining yogurt and 1 tablespoons of spice paste.
After soaking mung beans for 2 hours, transfer to a pot and boil until tender. You do not need to remove nutmeg and cinnamon when you boil them. Drain.
Cooking and Serving:
1. Heat up your your dutch oven/pot and add cooking oil. Stir fry lemongrass, galangal, salam leaves and the remaining spice paste until you can smell their aroma.
2. Add marinated goat meat, stir evenly. Pour thin coconut milk in. Bring to a boil, turn the heat to low-medium and cook the meat until tender.
3. Add cooked mung beans, stir and bring to re-boil.
4. Pour in thick coconut milk, reboil until thicken. Remove from heat.
5. In each serving bowl, ladle gule kambing kacang hijau over. Add tomato pieces and sprinkle fried shallot flakes over. Serve with roti maryam on the side. I myself like adding acar on the side as well.
