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Name: Lone Dao Jiow (Dao Jiow Coconut Sauce with Fresh Vegetable
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1/4 lb Mixed vegetables; 1 tb Palm sugar; 1 1/2 sl Green cabbage; 1 tb Tamarind liquid; 1 1/2 sm Cucumbers; 3 Green beans; 1 1/2 lb Shallots; 1/2 c Coconut milk; 1/8 c Brown bean sauce (dao jiow)

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INGREDIENTS

1/4 lb Mixed vegetables
1 tb Palm sugar
1 1/2 sl Green cabbage
1 tb Tamarind liquid
1 1/2 sm Cucumbers
3 Green beans
1 1/2 lb Shallots
1/2 c Coconut milk
1/8 c Brown bean sauce (dao jiow)

Servings

INSTRUCTIONS

Notes: For the mixed vegetables I use things like water chestnuts, green beans, cauliflower etc. The original recipe had pork and shrimp but I changed it, and it works fine. Preparation: Slice the shallots lengthways. Use brown sugar if palm sugar isn;t available. Peel and slice the cucumbers diagonally into thick ovals trim the green beans cut the cabbage into two inch wedges. 1. In a small, heavy bottomed saucepan, bring the coconut milk to a gentle simmer over a low heat. Cook, stirring gently,until the coconut milk is fragent and its oil glistens on the surface (about 6-8 mins) 2. While it simmers, combine the bean sauce and half of the shallots in a mortar. Using a pestle, mash the mixture to a chunky paste. 3. When the coconut milk is ready add the shallot paste and stir well. Add all the vegetables except the cucumbers, cabbage,green beans and the remaining shallots. Cook for five minutes 4. Add the sugar and simmer until the shallots wilt and the sugar melts, 1 to 2 minutes. Add the tamarind and taste the sauce, which should be a balance of salty, sour and sweet. 5. Transfer the sauce to a small bowl and place it on a plate, garnished with the cucumbers, cabbage wedges and green beans. Serve warm or at room temperature. Recipe By : From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Lone Dao Jiow (Dao Jiow Coconut Sauce with Fresh Vegetable

1/4 lb Mixed vegetables
1 tb Palm sugar
1 1/2 sl Green cabbage
1 tb Tamarind liquid
1 1/2 sm Cucumbers
3 Green beans
1 1/2 lb Shallots
1/2 c Coconut milk
1/8 c Brown bean sauce (dao jiow)

Notes: For the mixed vegetables I use things like water chestnuts, green  beans, cauliflower etc. The original recipe had pork and shrimp but I  changed it, and it works fine.    Preparation: Slice the shallots lengthways. Use brown sugar if palm sugar  isn;t available. Peel and slice the cucumbers diagonally into thick ovals  trim the green beans cut the cabbage into two inch wedges.    1. In a small, heavy bottomed saucepan, bring the coconut milk to a gentle  simmer over a low heat. Cook, stirring gently,until the coconut milk is  fragent and its oil glistens on the surface (about 6-8 mins) 2. While it  simmers, combine the bean sauce and half of the shallots in a mortar. Using  a pestle, mash the mixture to a chunky paste.    3. When the coconut milk is ready add the shallot paste and stir well. Add  all the vegetables except the cucumbers, cabbage,green beans and the  remaining shallots. Cook for five minutes 4. Add the sugar and simmer until  the shallots wilt and the sugar melts, 1 to 2 minutes. Add the tamarind and  taste the sauce, which should be a balance of salty, sour and sweet.    5. Transfer the sauce to a small bowl and place it on a plate, garnished  with the cucumbers, cabbage wedges and green beans. Serve warm or at room  temperature.    Recipe By     :    From:                                 Date: 05/27    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (705g)
Recipe Makes: 2 Servings

Calories: 457
Calories from Fat: 117 (26%)

Amt Per Serving		% DV

	Total Fat 13g	17 %
	Saturated Fat 10.9g	54 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 81.1mg		3 %
Potassium 1752.4mg		46 %
Total Carbohydrate 82.5g		24 %
	Dietary Fiber 4g	16 %
	Sugars, other 78.5g
Protein 13.2g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 457

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