[CH] Tonights Dinner
RST G (synapse7@home.com)
Tue, 27 Jul 1999 22:04:33 -0400
This was tonights dinner. It was really good. Of course, here we would
up the amount of chiles in the chile paste but I lowered it a bit for
DH. It was still quite hot:
* Exported from MasterCook *
Spicy Sumatran Vegetable Stew
Recipe By : Hot & Spicy & Southeast Asian by DeWitt/Wilan/Stock
Serving Size : 6 Preparation Time :0:00
Categories : Chiles Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sm eggplant -- coarsely chopped
salt
6 red serrano peppers or jalapeno chiles --
stem/seed/chop
1 lg onion -- chopped
2 cloves garlic -- minced
3 macadamia nuts -- or cashews
2/3 tsp shrimp paste -- or anchovy paste
1 tsp salt
1 tsp ground coriander
4 tbsp vegetable oil
1/2 cup cooked tiny shrimp -- or
1/2 cup dried baby shrimp -- reconstituted
1/2 cup bamboo shoots -- thinly sliced
1/2 cup green beans -- fresh chopped
1 red bell pepper (or yellow or orange) --
stem/seed/chop
2 zucchini squash -- chopped
6 lg cabbage leaves -- chopped *
2 cups chicken broth
1 tomato -- coarsely chopped
1 stalk lemongrass (just bottom white part) -- cut in 3
pc.
2 lime leaves -- or 1 bay leaf
1 cup coconut milk** -- or 1% milk w/extract
salt and sugar -- to taste
Sprinkle the eggplant with salt, and let it sit for 30 minutes. Squeeze
out the moisture, rinse the eggplant, and roll it up in paper towels to
absorb any excess moisture.
Place the chiles, onion, garlic, nuts, shrimp paste, salt and coriander
to the blender, add a little water, and puree until the mixture is
smooth.
Heat the oil in a wok or large skillet, add the chile-spice puree, and
cook for 2-3 minutes over medium heat. Add the shrimp, and then the
bamboo shoots, green beans, red bell pepper, zucchini, eggplant and
cabbage leaves, a handful at a time.
Pour in the broth, cover, and simmer gently for about 10 minutes to
partially cook the vegetables.
Add the chopped tomato. Put the lemongrass and lime leaves or bay leaf
in a piece of cheesecloth, then add to the stew. Stir in the coconut
milk and simmer for an additional 3 minutes, stirring constantly.
Remove the packet of lemongrass and lime leaves or bay leaf and discard.
Adjust the sugar and salt and serve.
Risa's notes: Even though this recipe said that it was mild, it was mild
for a chile-head. For a regular person, it might be quite spicy. So cut
the amount of chiles a bit for those who cannot deal with the heat and
put a lot of white rice on the side along with a cool side dish such as
a raita or some sour cream or yogurt.
- - - - - - - - - - - - - - - - - -
Serving Ideas : white rice or noodles
NOTES : * I did not have cabbage in the house. All I had was the already
shredded cabbage cole slaw mix so I used about 2 nice handfuls of the
cole slaw mix and added it to the bowl of vegetables.
** I did not have coconut milk so I made my usual substitute. I take an
equal amount of 1% milk or skim milk and I add about 1/2-1 tsp of
coconut extract to it. I use it the same way as the coconut milk is used
and it is far lower in fat. I just don't let it boil - just simmer or it
breaks up.
RisaG