Recipe - Singapoor Vegetable Saute

MAIN SP c
One fourth cup Oil
2 Bay leaf
1 Stick cinnamon
One fourth cup Shallot chopped
1 tablespoon Ginger, chopped
One fourth cup Chili paste
1 tablespoon Turmeric
1 tablespoon Chili powder
ADD SPI E
1 cup Water
3 tablespoon Sugar
One fourth cup Coconut milk
VEGETAB
Assorted veggies sauted
Savoy cabbage

Saute the main spice ingredients. Add the rest and simmer for 8 minutes.
Saute any combination of vegetables such as eggplant, carrots, bell
peppers, blanched broccoli and or califlower and add to sauce. Finally add
1 cup of savoy cabbage and cook for a few minutes. Serve in a ring of white
rice.
Recipe By: Burt Wolf/tpogue@idsonline.com

Posted to FOODWINE Digest 19 October 96

Date: Sun, 20 Oct 1996 10:59:27 +0100

From: terry pogue tpogue@IDS2.IDSONLINE.COM