Recipe - Sayur Lodeh (Curried Vegetables)

1 tablespoon Vegetable oil
1 md Onion, finely cut or sliced up
1 Clove garlic, cut or sliced up finely
1 teaspoon Coriander
1 teaspoon Laos
225 g Shelled fresh or frozen
Shrimps, cut into thin
Slices
1 Red chilli, crushed
225 g Cabbage, chopped coarsely
225 g Cauliflower, parted into
Florets
1 small Carrot, minced
225 g String beans, removing
Strings and cut 3 parts ea.
1 small Eggplant, cubed
1 One half teaspoon Salt
3 cup Coconut milk
1 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 EATL Digest 29 October 96

Date: Wed, 30 Oct 1996 13:58:25 +1000

From: "I. Chaudhary" imranc@ONTHENET.COM.AU