| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains, Vegetables, Meats, Dairy |
Asian |
Chiles, Seafood |
6 |
servings |
INGREDIENTS
| 1 |
sm |
Eggplant; coarsely chopped |
|
|
Salt |
| 6 |
|
Red serrano peppers or jalapeno chiles; stem, seed, chop |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 3 |
|
Macadamia nuts; or cashews |
| 2/3 |
ts |
Shrimp paste; or anchovy paste |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground coriander |
| 4 |
tb |
Vegetable oil |
| 1/2 |
c |
Cooked tiny shrimp; or |
| 1/2 |
c |
Dried baby shrimp; reconstituted |
| 1/2 |
c |
Bamboo shoots; thinly sliced |
| 1/2 |
c |
Green beans; fresh chopped |
| 1 |
|
Red bell pepper (or yellow or orange); stem, seed, chop |
| 2 |
|
Zucchini squash; chopped |
| 6 |
lg |
Cabbage leaves; chopped * |
| 2 |
c |
Chicken broth |
| 1 |
|
Tomato; coarsely chopped |
| 1 |
|
Stalk lemongrass (just bottom white part); cut in 3 pc. |
| 2 |
|
Lime leaves; or 1 bay leaf |
| 1 |
c |
Coconut milk**; or 1% milk w/extract |
|
|
Salt and sugar; to taste |
INSTRUCTIONS
Sprinkle the eggplant with salt, and let it sit for 30 minutes. Squeeze out
the moisture, rinse the eggplant, and roll it up in paper towels to absorb
any excess moisture.
Place the chiles, onion, garlic, nuts, shrimp paste, salt and coriander to
the blender, add a little water, and puree until the mixture is smooth.
Heat the oil in a wok or large skillet, add the chile-spice puree, and cook
for 2-3 minutes over medium heat. Add the shrimp, and then the bamboo
shoots, green beans, red bell pepper, zucchini, eggplant and cabbage
leaves, a handful at a time.
Pour in the broth, cover, and simmer gently for about 10 minutes to
partially cook the vegetables.
Add the chopped tomato. Put the lemongrass and lime leaves or bay leaf in a
piece of cheesecloth, then add to the stew. Stir in the coconut milk and
simmer for an additional 3 minutes, stirring constantly.
Remove the packet of lemongrass and lime leaves or bay leaf and discard.
Adjust the sugar and salt and serve.
Risa's notes: Even though this recipe said that it was mild, it was mild
for a chile-head. For a regular person, it might be quite spicy. So cut the
amount of chiles a bit for those who cannot deal with the heat and put a
lot of white rice on the side along with a cool side dish such as a raita
or some sour cream or yogurt.
Serving Ideas : white rice or noodles
NOTES : * I did not have cabbage in the house. All I had was the already
shredded cabbage cole slaw mix so I used about 2 nice handfuls of the cole
slaw mix and added it to the bowl of vegetables.
** I did not have coconut milk so I made my usual substitute. I take an
equal amount of 1% milk or skim milk and I add about 1/2-1 tsp of coconut
extract to it. I use it the same way as the coconut milk is used and it is
far lower in fat. I just don't let it boil - just simmer or it breaks up.
Recipe by: Hot & Spicy & Southeast Asian by DeWitt/Wilan/Stock
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Jul 27, 1999,
converted by MM_Buster v2.0l.
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