Resep Sayur Besan khas Betawi, a Jakarta’s Herritage Sugar Cane Blossom Curry

Sayur Besan: Pusakan Kuliner Nusantara!

Sayur besan is a special Jakarta’s Betawi descent traditional sugar cane blossom (terubuk) curry stew. Sayur besan literrary derived from the betawi langguage sayur for vegetables and besan that means in-law. This is a part of the tradition in Betawi descent wedding ceremony; the sayur besan is usually served by female-bride to welcomed the male-bride family. Sayur besan is usually paired with Gabus Pucung, a spicy snakehead fish stew.

Sayur Besan (Terubuk) Khas Betawi

Sayur besan is basically contains four major ingredient; terubuk (sugar cane blossom), petai or pete (Parkia speciosa,stink bean), potato and bihun (glass vermicelly). Other commond ingredients is stringbean, carrot and  chayote. Sayur besan is usually cotains some grounded ebi or dried shrimp  that made the broth gotsavoury taste. The yellowish color coconut curry comes from the spice paste that contains turmeric.

Duruka Curry, Sugar Cane Blosson in Rich Coconut Curry (Sayur Besan)

Sayur besan is rarely seen nowdays, despite the rare ingredients; terubuk,  some of the betawi descent even did’t know about the dish. Based on Detik Food, you  can find the terubuk on Cikini traditional market, Central Jakarta. Terubuk is a kinda pricey vegetables in Jakarta, i was rather shock when i foraging on on that traditional market because it cost about 1 USD for a single terubuk.   Fortunately, i can find this ethnic vegetable that i used in this post in my home town, Muara Dua,  a small distric that need 7 hours drives from Palembang. This cost me for about 1.5 US$ for 3 bundles that contains 5 medium size terubuk for each bundle. Terubuk is rather seasonal vegetable, you can find easily in rainy season becausethe plant got blossoming at that time.

The Terubuk or sugar cane blossom (Saccharum edule haskarl) got many names across Indonesian archipelago, it’s called Terubuk, Telor Tebu,Telok Tebu, Endog, Tiwu Endog, Kelobot or Terubus. Other common names  include Duruka, Fiji Asparagus, Dule (Fiji), Pitpit (Melanesia) and Naviso. Terubuk got a fish egg or roe like texture, that’s why this is called Telor Tebu or sugar cane egg (roe) in Indonesia, besides the appearance of terubuk is lso like a sack of fish eggs.

Terubuk, Telur Tebu,, Endog, Tiwu Endog, Kelobot , Terubus, Telok Tebu

Resep Sayur Besan Terubuk Khas Betawi:

Ingredients:

• 12 medium size terubuk, telor tebu or duruka ( sugar cane blossom), cut into pieces
• 100 gr potato (kentang), i use baby potato
• 30 gr stink bean (petai or pete)
• 50 gr glass vermicelly (bihun), cook according to the package instruction, set aside
• 2 cups coconut oil (santan)
• 3 cloves garlic (bawang putih), thinly slice
• 1  lemongrass (sereh), bruised
• 1 kaffir lime leaves (daun jeruk purut)
• 2 Indonesian bay leaves (daun salam)
• 3 cm galagal (laos) , bruised
• 2 tbsp oil
• 2 small tomato,diced
• 2 L  water
• salt and pepper to taste
• 1 tablespoon deep fried shallots (bawang goreng) for garnish

Sayur Besan Spices Paste:

• 8 shallots (bawang merah)
• 6 cloves garlic (bawang putih)
• 6 or more red chillies (cabe merah)
• 1 tbsp toasted dried shrimp (ebi sangrai)
• 1 tsp corriander seed (ketumbar), toasted
• 4 candle nuts (kemiri), toasted
• 3 cm ginger (jahe)
• 3 cm turmeric (kunyit)

Instruction :

• Heat up 2 tbsp oil in a wok pan, saute the sliced garlic,  galagal and lemongrass until fragrant and slightly browned
• Put the spice paste and continue to saute another 2 minutes, add the kaffir lime and bay leaves.
• Pour the water and the coconut milk, bring to boil, season with salt and sugar, adjust the taste
• Add the baby tomato and stink bean , simmer for about 10 minutes
• Add the terubuk or sugar cane blossom, let it simmer for another 5 minutes
• Nearly done, add the diced tomato
• Serve sayur besan with glass vermicelli and deep fried shallot

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Resep Gabus Pucung Khas Betawi, a Jakarta’s Herritage Spicy Snakehead Fish Stew

Resep Gabus Pucung Khas Betaw

Gabus pucung is a popular Betawi descent dish that consedered as a herritage dish from Jakarta. Gabus Pucung derived from the word gabus or common snakehead and pucung or kluwak or Pangium Edule.Gabus pucung is rich in flavour since it contains so many ingredient like chillies, corriander, turmeric, ginger, garlic, ginger and a candle nut. The black color may not looks  appetizing, but the broth taste very rich, nutty and savoury. Gabus pucung is not commonly seen in a daily menu this days but served during a festive ceremonial like wedding or Jakarta Fair. Gabus pucung can be made with sliced fish instead of whole fish like mine. Gabus pucung is usually paired with Sayur Besan, Jakarta’s Herritage Sugar Cane Blossom Curry

Ikan Gabus Pucung with Kluwak Khas Betawi

Spicy Stewed Snake head fish with Black nuts: Gabus Pucung

Pucung or black nut, kepayang, kluwek, keluwek, keluak,  kluak is a wild mangrove tree. The fresh fruit and seeds contain hydrogen cyanide and are deadly poisonous if consumed without prior preparation. The seeds are first boiled and then buried in ash, banana leaves and earth for forty days, during which time, they turn from a creamy white colour to dark brown or black. The method relies on the fact that the hydrogen cyanide released by the boiling and fermentation is water soluble and easily washed out. Keluak seed had a hard, pale brown shell with black and soft innard. Choose the keluak with black innard and i suggest you to taste it one by one since sometimes it had a bitter taste that can ruined the whole dish.

Kluwak, Keluak, kluwek, Bij Kepayang

In Singapore and Malaysia, the seeds are best known as an essential ingredient in ayam (chicken) or babi (pork) buah keluak,a mainstay of Peranakan cuisine. Alternatively, the kernels may be ground up to form a thick black gravy called rawon (or rawan in parts of Indonesia): popular dishes include nasi rawonand sambal rawon. A stew made with beef or chicken also exists in East Java. The Toraja dish pammarrasan (black spice with fish or meat, also sometimes with vegetables) uses the black keluak powder.

Resep Gabus Pucung Khas Jakarta

Ingredients:

• 700 gr snakehead fish, gutted, cleaned
• ½ lemon, juiced
• 1 tsp sea salt
• 3 cloves garlic (bawang putih), thinly slice
• 2 L  water
• 2  lemongrass (sereh), bruised
• 2 kaffir lime leaves (daun jeruk purut)
• 2 Indonesian bay leaves (daun salam)
• 3 cm galagal (laos) , bruised
• ½ tea spoon sugar
• 2 tbsp oil
• 2 small tomato,quartered
• 6 red chillies, crosswisely sliced
• 1 tablespoon deep fried shallots for garnish

Gabus Pucung Spices Paste:

• 12 shallots (bawang merah)
• 8 cloves garlic(bawang putih)
• 1 tsp corriander seed (ketumbar), toasted
• 4 candle nuts (kemiri), toasted
• 10 kluwak, spooned the black innard, soaked in warm water
• 3 cm ginger (jahe)
• 3 cm turmeric (kunyit)
• 6 or more red chillies (cabe merah)

Instruction:

• Season the snakehed fish fish salt and lemon juice, marinade about 30 minutes, deep fried until golden brown, set aside

Deep Fried Snake head Fish, Ikan Gabus Goreng

• Process the fish paste until smooth consistency, set aside.
• Heat up 2 tbsp oil in a wok, stir fry the sliced garlic, sliced red chillies, galagal and lemongrass until fragrant and slightly browned
• Put the spice paste and continue to saute another 2 minutes, add the kaffir lime  and bay leaves.
• Pour the water and bring to boil, season with alt and sugar, adjust the taste
• Add the deep fried  snakehead fish, simmer for about 20 minutes
• Nearly done, add the tomato and serve with deep fried shallot

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