Sayur Lodeh (Curried Vegetables)
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|1 mdOnion, finely sliced|
|Shrimps, cut into thin|
|225 gCauliflower, parted into|
|3 cCoconut milk|
|1 Salam leaf|
|1 tbVegetable oil|
|225 gString beans, removing|
|225 gShelled fresh or frozen|
|1 Red chilli, crushed|
|1 Clove garlic, sliced finely|
|225 gCabbage, chopped coarsely|
|Strings and cut 3 parts ea.|
|1 smCarrot, diced|
|1 smEggplant, cubed|
|1 1/2 tsSalt|
Sayur Lodeh (Curried Vegetables) Preparation
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 chilli, 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 Posted to EAT-L Digest 29 October 96 Date: Wed, 30 Oct 1996 13:58:25 +1000 From: "I. Chaudhary"
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