| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Lao | 1 | servings | |
INGREDIENTS
| 15 | oz | Green beens |
| 1 | Big onion | |
| 4 | Parts of garlic | |
| 4 | oz | Asem; or a bit vinegar. |
| 2 | oz | Tempé |
| Oil | ||
| 1/2 | ts | Laos |
| 1 | Green lombok; (= spanish pepper) | |
| 1 | Red lombok | |
| 4 | Kemiries | |
| Salt | ||
| 1 | ts | Ketoembar |
| 1 | c | Creamy santen; (= coconutmilk) |
INSTRUCTIONS
Cop the beans, onion, garlic and lomboks. Fry onion,lomboks and laos in the oil, and add lombok. Pop the kemiries in a dry pan, don't burn them turn them round and round. Chop them and misx them with salt and ketoembar. Mix a copple of tablespoons santen through this. Add this to the onion. Then mix the rest of the santen through it. Add the chopped beans, the asem and the sliced tempé. Cook this together. This is nice with white rice. We eat it without salt and butter. But do what you like. Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Oct 28, 1998, converted by MM_Buster v2.0l.
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