| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Thai |
Thai, Vegetarian |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Coconut Milk |
| 1/8 |
c |
Brown bean sauce, dao jiow |
| 1/4 |
lb |
Mixed vegetables |
| 1 |
T |
Palm sugar |
| 1 |
T |
Tamarind liquid |
| 1 1/2 |
|
Cucumbers |
| 1 1/2 |
|
Green cabbage |
| 3 |
|
Green beans |
| 1 1/2 |
lb |
Shallots |
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. 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 it's 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. 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. 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
A Message from our Provider:
“The ultimate success story begins with finding God”