Sayor Loday
Mixture of vegetables in
a spicy coconut soup eaten in a meal of Malay lontong (pressed rice). Another
spicy meat dish and rice are all you need to complete the meal.
Ingredients
-
300 grammes (10 oz)
jicama
-
300 grammes (10 oz) long
beans
-
240 grammes (8 oz) French
beans
-
300 grammes (10 oz)
cabbage
-
4 hard bean curd cakes
-
180 grammes (6 oz) small
prawns, peeled
-
60 grammes
(One-and-a-half oz) galangal, peeled and smashed
-
One lemon grass, cleaned
and smashed
-
One cup dried prawns,
washed, soaked and pounded or ground
-
20 shallots, peeled
-
2 tsp shrimp paste
(belacan) (soy sauce for Vegies)
-
One-and-a-half to two
coconuts, grated or one-and-a-half cups processed coconut milk
-
6 cups water
-
2 tsp salt
-
One tsp sugar
-
6-10 dried chillies
-
One cup vegetable oil
Directions
-
Cut cabbage into
bite-sized pieces.
-
String French beans and
cut into finger lengths diagonally.
-
Cut long beans into
finger lengths.
-
Peel jicama and shred
into finger lengths.
-
Soak dried chillies till
soft for half hour in warm water.
-
Pound till fine.
-
Cut each bean curd
diagonally.
-
Place wok over high heat
and when smoking, add oil.
-
When hot, deep fry the
bean curd cakes till golden.
-
Drain.
-
Remove all but 6 Tbs oil
and stir fry the pounded chillies till fragrant. Keep aside.
-
Mix coconut with half cup
water and squeeze for thick milk.
-
Set aside. Mix with
remaining water and squeeze fot thin milk. Or mix half cup processed coconut
milk with water.
-
Pound or grind shallots
and shrimp paste coarsely.
-
Place thin coconut milk
in a suacepan and turn on high heat.
-
Add shallot mixture,
dried prawns, galangal and lemon grass.
-
When boiling, add jicama,
long beans, French beans, cabbage and prawns.
-
When boiling again, add
bean curd and seasoning.
-
Add thick coconut milk
and chillies and oil mixture. Boil 10 minutes and serve.
No comments:
Post a Comment