|Spicy Sumatran Vegetable Stew|
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.
Origin: Hot & Spicy & Southeast Asian by DeWitt/Wilan/Stock
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