Sayur Lodeh Recipe(Curried Vegetables Recipe) |
Ingredients: Serves 6 |
300g eggplant 4 shallots, peeled 2 garlic cloves, peeled 1 teaspoon shrimp paste (belachan) 4 candlenuts or 8 macadamia nuts 2 teaspoons ground coriander 3 cups (700ml) coconut milk 2 slices galangal (lengkuas), crushed 5 red chilies sliced into rings, seeds discarded 1 teaspoon salt 250g green beans 125 g bamboo shoots 1 carrot, peeled 250g cabbage, shredded into pieces |
Method: Cut the eggplant in half, lengthwise and slice it into bite-sized pieces. Soak the cut eggplant in a little salted water to remove the bitter juices. When soft, rinse and drain. Cut the green beans into 1-inch lengths and the bamboo shoots and carrot into bite-sized pieces. Grind the shallots, garlic, shrimp paste and candlenuts in a food processor. Add the coriander and a teaspoon of water to the mixture and stir to make a paste. Put the paste and the coconut milk in a pot and bring to a boil, stirring occasionally to prevent burning. Add the galangal, chili and salt. Reduce the heat and add the beans, carrot and bamboo shoots. When almost cooked, add the eggplant and cabbage. Continue cooking over a low fire until the cabbage and eggplant are just tender. Serve hot with steamed white jasmine rice. |
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