Sayur Lodeh (Curried Vegetables)

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Onion - finely sliced (medium)
1		Garlic - sliced finely
1 teaspoon	5ml	Coriander
1 teaspoon	5ml	Laos
225		Shelled fresh or frozen
		Shrimps - cut into thin slices
1		Red chile - crushed
225		Cabbage - chopped coarsely
225		Cauliflower - parted into
		Florets
1		Carrot - diced (small)
225		String beans - removing
		Strings and cut 3 parts ea.
1		Eggplant - cubed (small)
1 1/2 teaspoons	7.5ml	Salt
3 cups	711ml	Coconut milk
1		Salam leaf

Recipe Instructions

Heat oil in pan and saute onion lightly. Add garlic, coriander and laos. Fry for 1 minute.

Add shrimp and saute for 2 minutes.

Add chile, cabbage, cauliflower, carrot, string beans, eggplant and salt. Cover and cook over low heat for about 10 minutes.

Then add coconut milk and salam leaf and cook uncovered, stirring almost continously, until vegetables are tender. Serve with rice.

NOTE: Chicken pieces can be substituted for shrimps.

Compiled by Imran C. Gold Coast, 'Oz

Source:
Imran Chaudhary - Queensland, Australia [email protected]

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