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Sayur Lodeh (Curried Vegetables)

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Vegetable oil

  2. 1 tablespoon 15ml Onion - finely sliced (medium)

  3. 1 Garlic - sliced finely

  4. 1 teaspoon 5ml Coriander

  5. 1 teaspoon 5ml Laos

  6. 225 Shelled fresh or frozen

  7. Shrimps - cut into thin slices

  8. 1 Red chile - crushed

  9. 225 Cabbage - chopped coarsely

  10. 225 Cauliflower - parted into Florets

  11. 1 Carrot - diced (small)

  12. 225 String beans - removing

  13. Strings and cut 3 parts ea.

  14. 1 Eggplant - cubed (small)

  15. 1 1/2 teaspoons 7 1/2ml Salt

  16. 3 cups 711ml Coconut milk

  17. 1 Salam leaf

Instructions Jump to Ingredients ↑

  1. Heat oil in pan and saute onion lightly. Add garlic, coriander and laos. Fry for 1 minute.

  2. Add shrimp and saute for 2 minutes.

  3. Add chile, cabbage, cauliflower, carrot, string beans, eggplant and salt. Cover and cook over low heat for about 10 minutes.

  4. Then add coconut milk and salam leaf and cook uncovered, stirring almost continously, until vegetables are tender. Serve with rice.

  5. NOTE: Chicken pieces can be substituted for shrimps.

  6. Compiled by Imran C. Gold Coast, 'Oz

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