Recipe - Sajoer Lodeh (Vegetables Cooked In Coconutmilk)

15 ounce Green beens
1 Big onion
4 Parts of garlic
4 ounce Asem; or a bit vinegar.
2 ounce Tempé
Oil
One half teaspoon Laos
1 Green lombok; (= spanish
pepper)
1 Red lombok
4 Kemiries
Salt
1 teaspoon Ketoembar
1 cup Creamy santen; (=
coconutmilk)

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 cut or sliced up
tempé. Cook this together.

This is nice with white rice. We eat it without salt and butter. But do
what you like.

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Oct 28,
1998, converted by MM_Buster v2.0l.