Spiced Vegetables in Coconut Sauce

Name: Spiced Vegetables In Coconut Sauce
Ingredients: 1 pc chayote, weighing about 150 gr; 150 g long bean; 1 pc eggplant, weighing about 150 gr; 2 pc salam leaves or bay leaves; 2 cm galangale, crashed; 250 ml thick coconut milk; 1 l water; 1 tsp palm sugar; salt; 5 pc shallots, chopped; 3 gloves garlic, chopped; 7 pc small red chillies / birds eye chillies; 2 pc large red chillies, chopped; 5 pc candlenuts, roughly chopped or crashed; 1 tsp coriander seeds (or 1/2 tsp coriander powder); 1 tsp roasted shrimp paste / Terasi

Origin: Java Island
Source: My Mother

Ingredients

1 pc chayote, weighing about 150 gr
150 g long bean
1 pc eggplant, weighing about 150 gr
2 pc salam leaves or bay leaves
2 cm galangale, crashed
250 ml thick coconut milk
1 l water
1 tsp palm sugar
salt

Spice for the paste

5 pc shallots, chopped
3 gloves garlic, chopped
7 pc small red chillies / birds eye chillies
2 pc large red chillies, chopped
5 pc candlenuts, roughly chopped or crashed
1 tsp coriander seeds or 1/2 tsp coriander powder
1 tsp roasted shrimp paste / Terasi

Spiced Vegetables In Coconut Sauce

There are many different recipes of Sayur Lodeh. Each is special and unique!!! I have lernt this recipe from my mother and continue to practice because for me it tastes best :-). If you are a chillies fan and do not mind with the smell of shrimp paste, I recommend you to try this typical Javanese dish.

Tips: cut the yard long bean by breaking it with hand instead of using a knife to obtain the best result. Wash the long yard bean and quickly set aside to drain. Do not keep aside in water too long otherwise it will absorb too much water and hard to cook. In contrary you can leave the peeled aubergine / eggplant in a slightly salted water to prevent the colour changing (turn to brown).

Instructions

Cut the chayote in half, slice thinly about 3 cm long. Put in a bowl.
Mix with 1 tbsp salt and squeeze to get it's juice out and elastic texture. Wash and set to drain.
Cut the long beans by breaking it with hand into 3 cm lengths.
Peel off the aubergine and cut into cubes about 3 cm on a side, keep in a slightly salted water.
Put all ingredients for the paste in a blender or food processor and blend until smooth. (If necessery add a little bit oil to help the blending process).
Heat 2 tbsp oil in a frying pan and stir fry the paste. Stirring all the time until fragrant.
Add the long bean and chayote. Stir to mix then transfer to a big saucepan. Pour in the water and bring to boil. By then the vegetable is almost cooked.
Add the aubergine / eggplant and coconut milk. Lower the heat to medium and simmer until the eggplant well cooked.
Stir occasionally to prevent the coconut milk getting burn or separating.
Add salt and sugar to taste. Serve Your Spiced Vegetables in Coconut Sauce with rice and other accompaniments for example "Fried Tempeh".