Sayur Lodeh recipes
Ingredients
- 1 long Asian eggplant (about 300g/10 oz) (I used the big ones as it was out of season when I made this)
- 12-15 green beans, topa and tails trimmed
- 2 small carrots
- ¼ head cabbage, sliced
- 5 tablespoons oil
- 2 cups (500 ml) thin coconut milk
- ¾ cup (190 ml) water
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 candlenuts or macadamia nuts
- 8-10 Asian shallots
- 2 teaspoons dried prawn paste (belachan), dry-roasted
- 1 teaspoon dried prawns, soaked until soft
- 1 thumb-sized piece fresh turmeric root
- 3 cloves garlic
- 4-6 red finger-length chillies
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