Spicy sumatran vegetable stew

6 servings

Ingredients

Quantity Ingredient
1 small Eggplant; coarsely chopped
Salt
6 Red serrano peppers or jalapeno chiles; stem, seed, chop
1 large Onion; chopped
2 Cloves garlic; minced
3 Macadamia nuts; or cashews
⅔ teaspoon Shrimp paste; or anchovy paste
1 teaspoon Salt
1 teaspoon Ground coriander
4 tablespoons Vegetable oil
½ cup Cooked tiny shrimp; or
½ cup Dried baby shrimp; reconstituted
½ cup Bamboo shoots; thinly sliced
½ cup Green beans; fresh chopped
1 Red bell pepper (or yellow or orange); stem, seed, chop
2 Zucchini squash; chopped
6 larges 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

Directions

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 ½-1 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.

Recipe by: Hot & Spicy & Southeast Asian by DeWitt/Wilan/Stock Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Jul 27, 1999, converted by MM_Buster v2.0l.

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