Recipe - Sayur Kari (Vegetables In Coconut Milk With Curry Spices)

2 tablespoon Oil
2 md Onion; finely chopped
2 Whole red chiles; finely
chopped
2 Cloves garlic; finely
chopped
2 teaspoon Ginger; grated
2 teaspoon Coriander
1 teaspoon Cumin
1 teaspoon Black pepper
One half teaspoon Galangal
2 Stalks lemon grass
One half teaspoon Shrimp paste
4 ounce Beef; finely minced
4 cup Beef stock
2 cup Coconut milk; thick
2 lg Potatoes; peeled and minced
8 ounce Green beans; finely cut or sliced up
1 pound Cabbage; coarsely shredded
4 ounce Vermicelli (rice); soaked in
hot water
Lemon juice to taste

Heat oil in pan, and fry the onions and chilis until onions are soft and
start to color (45 mins) Add garlic and ginger and fry for 1 minute more.
Add rest of ground spices, lemongrass and trasi, fry, stirring constantly
for 1 minute. Add beef, and fry until changes in color, add stock, coconut
milk,salt and bring to boil slowly, stirring occasionally. Add potatoes,
and simmer for 10 mins uncovered, then add beans and simmer for 5 mins. at
no stage must the sayur be covered whilst cooking. Add cabbage and return
to boil......at this point add the vermicelli and simmer for 2 mins...add
lemon juice to taste and serve immediately.

If you wish to prepare beforehand, stop after the adding the beans...then
cool pan in cold water.....then commence from the boiling and add cabbage
and vermicelli from there.

NOTES : Jon Randall from the Food Wine list very graciously send me this
recipe as well as many others for the Rijsttafel. Jon's email is
spellworks@PATROL.IWAY.CO.UK
Recipe by: Jon Randall/tpogue@idsonline.com

Posted to MCRecipe Digest by Terry Pogue tpogue@idsonline.com on Mar 7,
1998