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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Eggs, Dairy Indo Indonesian, Main dish, Vegetables 4 Servings

INGREDIENTS

1 T Vegetable oil
1 Onion, finely sliced
1 Clove garlic, sliced finely
1 t Coriander
1 t Laos
225 g Shelled fresh or frozen
Shrimps, cut into thin
Slices
1 Red chilli, crushed
225 g Cabbage, chopped coarsely
225 g Cauliflower, parted into
Florets
1 Carrot, diced
225 g String beans, removing
Strings and cut 3 parts ea.
1 Eggplant, cubed
1 1/2 t Salt
3 c Coconut milk
1 Salam leaf

INSTRUCTIONS

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" <imranc@ONTHENET.COM.AU>

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 398
Calories From Fat: 335
Total Fat: 39.9g
Cholesterol: 0mg
Sodium: 914.2mg
Potassium: 557.6mg
Carbohydrates: 12.3g
Fiber: 2.4g
Sugar: 3.6g
Protein: 4.7g


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