Sunday, February 19, 2012
Spicy Mixed Vegetables in Coconut Milk (Sayur Lodeh)
200 g long beans (Kacang Panjang)
1 eggplant, peeled and cut into cubes
200 ml thick coconut milk
400 ml light coconut milk or you can substitute with 200 ml water
2 cm fresh galangal
1 fresh kaffir lime leafs (daun jeruk purut)
1 Salaam leaf (Bay leaf)
Sugar and salt to taste
2 red chillies (optional, depend on your taste)
2 bird's eyes chillies (optional)
4 cloves of garlic
2 Candlenuts (kemiri)
1/4 teaspoon coriander
1 cm of fresh Kencur or 1/8 teaspoon Kencur powder
2 cm fresh turmeric or 1/2 teaspoon turmeric powder
A pinch of dried shrimp paste (terasi/balacan), toasted
Salt to taste
Grind or blend the spice paste. Then sauté until it's fragrant, add the galangal, kaffir lime and salaam leaf.
Add the light coconut milk/water and sugar. Continue mixing for few minutes until all spices are absorbed.
All all the vegetables, add thick coconut milk. Continue cooking until its boiling, do not overcooked the vegetables.