Starfruit trees grow in many Balinese gardens, a convenient source of
leaves for vegetable dishes. The leaves are crunchy with a slightly
bitter tang. If not available, substitute with spinach leaves. ##
400
g (13 oz) sterfrait leaves, washed
1/2 cup basic spice paste
2 cups coconut milk
2 salam leaves
300 g (10 oz) beef rump, minced
30 cm (12 in) square of banana leaf
1/2 teaspoon salt
1/4 teaspoon black peppercorns, crushed
Bring 3
litres (12 cups) of lightly salted water to the boil in a stockpot.
Add starfruit leaves, reduce heat and sirnmer for 5 minutes. Drain leaves,
then cool to room temperature in ice water. Drain and dry well. Place
half of the spice paste into saucepan and saute for 2 minutes. Add coconut
milk and salam leaf, reduce heat and simmer until sauce thickens. Season
minced beef with the remaining spice paste. Place on banana leaf and
roll up very tightly into the shape of a sausage. Steam for 15 minutes.
Allow to cool, open banana leaf and break meat into its original minced
consistency. Mix the coconut milk and minced beef well and add starfruit
leaves and mix again. Season to taste with salt and pepper. Serve at
room temperature with steamed rice.
Helpful
hints : You can steam the meat in a small covered dish, if preferred.
