INGREDIENTS

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

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