This is one of my wife's favourite foods and it uses a poisonous fruit from a tree that grows in a swamp.
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.[9] The method relies on the fact that the hydrogen cyanide released by the boiling and fermentation is water soluble and easily washed out. (from wikipedia)
After the fermentation:
Open the seed, clean off the kernel and taste it. If it is bitter, throw it away and try another. Once you have 3 with no bitterness, soak them in hot water for 10 minutes. Now you are ready to begin.
Boil 500g of beef in 2 L of water, remove from cooking water and then chop it up into bite sized pieces. (Retain cooking water)
Grind the Pangium edule seed kernels with some water, 2 candle nuts, 4 shallots, 3 garlic cloves, turmeric, sweet pepper, coriander seed and tamarind flesh in a Javanese spice grinder or equivalent. Stir fry this mixture for a minute or so.
Add 4 kaffir lime leaf and one stalk of lemon grass and fry for another minute.
Add beef piecess and fry for 2 minutes stirring constantly.
Put everything from the stir fry pan into the water that the beef was cooked in and then boil until the beef is very tender (15 min or so)
Serve with rice, sambal and very short sprouted mung beans.
Topic: Pangium edule, essential fruit in the preparation of Nasi Rawon (Read 2326 times)