Sayur lodeh (curried vegetables)

Yield: 4 Servings

Measure Ingredient
1 tablespoon Vegetable oil
1 medium Onion, finely sliced
1 \N Clove garlic, sliced finely
1 teaspoon Coriander
1 teaspoon Laos
225 grams Shelled fresh or frozen
\N \N Shrimps, cut into thin
\N \N Slices
1 \N Red chilli, crushed
225 grams Cabbage, chopped coarsely
225 grams Cauliflower, parted into
\N \N Florets
1 small Carrot, diced
225 grams String beans, removing
\N \N Strings and cut 3 parts ea.
1 small Eggplant, cubed
1½ teaspoon Salt
3 cups Coconut milk
1 \N Salam leaf

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@...>

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