Wombok around the clock – Eating Raw

Any time of the day you can grab a stick of carrot, a slice of pear, a boat of celery with cream cheese, raw zucchini into the garlic dip, an avocado with chopped tomato and then there is Wombok.

wombok this week at Harvest Hub

Wombok can be eaten raw or cooked – ever so lightly!

This week at Harvest Hub we had calls and emails from Harvest Hub members wanting to tell us about their adventures  ……..  with Wombok. They truely travelled from Fiji, to Hawaii and then over to Indonesia, across to India, oops detour back to China and across to France. We never knew that this amazing vegetable, Wombok, could be chopped, sliced, simmered, baked, grilled in so many ways.

You can keep it up to 3 weeks in the fridge if you pop it into a plastic bag and turn it. Slice it and eat raw in the salad, fine slice it and in it goes with the ham or cheese sandwiches. Now is the time to put it in as it’s full of Vitamin C. Forget the yuk on cabbage. This stuff is so different. The kids will like the crunch and munch.

For ‘Kim Chi‘ pickle it in salt, garlic and chilli and eat as a side dish.

Eating raw makes you feel great but with wombok a quick cook also produces some flavour filled dishes. So let’s go travelling. Are your cooking utensils ready? Oh, and prepare the conversation at the dinner table about what we cooked together tonight, what country the dish came from, what the food means for that country and how that culture celebrates the Wombok tradition – it can be eaten anytime – Wombok around the clock – either raw or cooked.

Enjoy!

Gado Gado
 
Need to make Gado Gado sauce/Sambal/and veg
Cuisine: Indonesian
Ingredients
  • Gado Gado:
  • Blanch/steam vegetables first up -
  • 100gm green beans, cut into 4-5 cm long
  • ½ Wombok, shredded
  • Half handful bean sprouts
  • ½ lettuce
  • 1 tomato, wedged
  • Cucumber, sliced
  • Boiled/steamed potatoes, sliced
  • ½ fried/baked tempe
  • ½ fried/baked tofu
  • Lontong (rice cake with log shape), cut into 1 cm thick see recipe below o buy from Asian Grocery. Lontong is a cylinder look of rice cake that is traditionally wrapped in banana leaf and boiled until solid.
  • 4 shallots, fried
  • Shrimp crackers
  • For the Gado Gado sauce:
  • 5 cloves garlic, stir fried/fried/roasted
  • 200g roasted/fried peanuts (In this case, I used 1 cup of organic crunchy peanut butter)
  • 500ml coconut milk
  • 3 red chilies, discard the seed and stir fried/fried
  • 1 tsp terasi (dried shrimp paste), toasted
  • 30g of coconut sugar
  • 2 tbs rice flour dissolve
  • For the Sambal:
  • 5 red bird eyes chilies, boiled /steamed, ¼ tsp sugar, Sea salt as desired
  • For the Long, cylinder-shaped rice cake:
  • 2 cups of short grain rice flour (buy it frozen, or make your own)
  • ½ tps salt
  • ¾ cup of boiling water if using a microwave
  • 1 tps sesame oil
Instructions
  1. To make Gado-Gado Sauce:
  2. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, coconut sugar in a food processor or blender.In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.
  3. To make Sambal:
  4. Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.
  5. Gado Gado – putting it together:
  6. Place lettuce and boiled potatoes, blanched vegetables, wedges of boiled egg, slices of fried tempe and tofu, and wedges of tomato, slices of cucumber. Pour the warm sauce over, garnish with fried shallot, and crushed shrimp crackers.. Put sambal on the side.
  7. Serve warm.
  8. To make Long, cylinder-shaped rice cake
  9. cups of short grain rice flour (buy it frozen, or make your own)
  10. ½ tps salt
  11. ¾ cup of boiling water if using a microwave
  12. tps sesame oil
  13. Combine the rice flour, salt, and boiling water in a bowl. Cover it with plastic wrap, leaving a small gap to let the steam release. Microwave for 2 minutes. Mix the rice cake dough with a rice scoop or wooden spoon. Re-cover with the plastic wrap and cook for another 2 minutes.
  14. Spread ½ tps sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic.
  15. Cut it into 2 equal pieces, Using a plastic bag or gloves, roll each piece out into two long cylinder shaped rice cakes. Let them cool at room temperature for several hours, then slice diagonally into thin discs. Use or put in a plastic bag and freeze for later use.

 

 

 

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