Study and practise the following dialogue between Adib and Ruben. They are talking about
Ruben’s experience last Christmas. Pay attention to the expressions printed in bold.
Adib : Hi, Ruben. What a nice hat!
Ruben : Oh, hi Adib. Thank you for saying so.
Adib : Is that new?
Ruben : No, actually. My grandfather gave me this hat last Christmas.
Adib : I see. Well, I heard you went to Medan last Christmas.
Ruben : You’re right. My family and I spent the holiday with our relatives there.
Adib : How was it?
Ruben : It was a nice gathering. We spent three days there. However, there was something
annoying in our way home from Medan.
Adib : What was it?
Ruben : I lost my wallet.
Adib : I’m sorry to hear that. How did it happen?
Ruben : I thought I dropped it in the taxi. However, when I called the taxi company,
they said they found nothing in the taxi.
Adib : How upsetting.
Ruben : Moreover, I lost all my identity cards.
Adib : That’s a pity.
Gudeg Jogja (Green Jack Fruit Sweet Stew)
Ingredients:
- 5 onions
- 10 candlenuts
- 10 garlic cloves
- 4 bay Leaves
- 1/2 lb. (250g) green jack fruit
- 2-1/2 tsp. (12g) coriander
seeds
- 1-1/4 tsp. (6g) cumin
- 1/4 cup (62ml) coconut sugar
- 2 cups (500ml) coconut milk
- 2 tsp. (30g) tamarind
- 2 lb. (1kg) chicken (cut into
small pieces with bone)
- 5 cups (1.25l) water
- 2 inches bruised galangal
Instructions:
- First, cut green jack fruit 1 inch thick. Wash and boil until tender.
- Next, ground onions, candle nuts, sauté paste, bay leaves, and galangal until
fragrant.
- Add the chicken pieces, stir fry until chicken changes clour.
- Then, pour 4 cups of water and coconut sugar, bring to a boil.
- Add the green jack fruit and simmer until the chicken and vegetables are
tender.
- Finally, add coconut milk 5 minutes before it’s done, bring back to a boil. Serve
hot with rice.
This dish is sweet and usually served with shrimp cracker.
