Spiced Vegetables in Coconut Sauce
Origin: Java Island
Source: My Mother
- 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
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
- 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".
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