Subj : Nasi Sahur Lemak (Vegetables In Coconut Milk)
To   : All
From : Ben Collver
Date : Fri Aug 02 2024 08:57:30

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Nasi Sayur Lemak (Vegetables In Coconut Milk)
 Categories: Malaysian
      Yield: 1 Batch

      1    Carrot
      1    Slender Asian eggplant
    1/4 sm Jicama (bangkuang); peeled
      3    Long beans -OR-
     12    Green beans
    1/4 sm Cabbage
      8 oz Firm tofu (250 g); drained
      3 tb Oil (approximate); for
           -shallow-frying
  1 1/2 c  Water (375 ml)
  1 1/2 c  Thick coconut milk (375 ml)
           --OR-
    3/4 c  Coconut cream (185 ml);
           -mixed with:
    3/4 c  Water (185 ml)
      1 ts Salt

MMMMM------------------------SPICE PASTE-----------------------------
      3    Candlenuts; roughly chopped
      1 ts Dried prawns; soaked for 5
           -minutes in warm water and
           -drained
      2    Red chilies
      5    Shallots; peeled and halved
    1/2 ts Turmeric powder
    1/2 ts Dried prawn paste
           -(belachan)

  Grind the spice paste ingredients in a mortar or blender, adding a
  little oil if necessary to keep the blades turning, and set aside.

  Quarter the carrot and eggplant lengthwise, and cut into 4 cm
  (1-1/2") long strips. Slice the bangkuang, long beans or green beans
  into strips of the same length. Then slice the cabbage into bite
  sized chunks.

  Pan-fry the tofu in the oil in a large wok over medium heat until
  golden brown, about 3 minutes on each side. Remove from the oil and
  set aside to drain on paper towels. Let it cool, then cut the tofu
  into 8 pieces.

  In the same wok, stir-fry the spice paste over medium heat for 7
  minutes until fragrant. Add the water and coconut milk, and slowly
  bring to a boil. Add the prepared vegetables and season with the
  salt. Stir gently and bring to a boil. Reduce the heat, add the tofu
  and simmer, uncovered, for 5 minutes until the vegetables are just
  cooked. Serve hot.

  Tips:

  Use a variety of vegetables but not leafy green vegetables as they
  will wilt and turn yellow.

  Serve this dish hot with Lontong and garnish with Coconut Serunding
  to make Sayur Lontong, a popular Malaysian breakfast.

  Recipe by The Food of Malaysia, Periplus, 2005

MMMMM

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