Lone dao jiow (dao jiow coconut sauce w\\ fresh vegetables

2 servings

Ingredients

Quantity Ingredient
½ cup Coconut Milk
3/16 cup Brown bean sauce (dao jiow)
¼ pounds Mixed vegetables
1 tablespoon Palm sugar
1 tablespoon Tamarind liquid
1½ small Cucumbers
1½ slice Green cabbage
3 Green beans
1½ pounds Shallots

Directions

Notes: For the mixed vegetables I use things like water chestnuts, green beans, cauliflower etc. The original recipe had pork and shrimp but I changed it, and it works fine.

Preparation: Slice the shallots lengthways. Use brown sugar if palm sugar isn;t available. Peel and slice the cucumbers diagonally into thick ovals trim the green beans cut the cabbage into two inch wedges.

1. In a small, heavy bottomed saucepan, bring the coconut milk to a gentle

simmer over a low heat. Cook, stirring gently,until the coconut milk is fragent and it's oil glistens on the surface (about 6-8 mins)

2. While it simmers, combine the bean sauce and half of the shallots in

a mortar. Using a pestle, mash the mixture to a chunky paste.

3. When the coconut milk is ready add the shallot paste and stir well.

Add all the vegetables except the cucumbers, cabbage,green beans and

the remaining shallots. Cook for five minutes 4. Add the sugar and simmer until the shallots wilt and the sugar melts, 1

to 2 minutes. Add the tamarind and taste the sauce, which should be a

balance of salty, sour and sweet.

5. Transfer the sauce to a small bowl and place it on a plate, garnished

with the cucumbers, cabbage wedges and green beans. Serve warm or at

room temperature.

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