Home Back to Recipe Main Page Back to Appetizer Recipes
Spicy Sumatran Vegetable Stew
  Back To Index
    Spicy Sumatran Vegetable Stew

  • 1 sm eggplant -- coarsely chopped
  • salt (for eggplant)
  • 6 red serrano peppers or jalapeno chiles, stem/seed/chop
  • 1 lg onion -- chopped
  • 2 cloves garlic -- minced
  • 3 macadamia nuts -- or cashews
  • 2/3 tsp shrimp paste -- or anchovy paste
  • 1 tsp salt
  • 1 tsp ground coriander
  • 4 tbsp vegetable oil
  • 1/2 cup cooked tiny shrimp -- or
  • 1/2 cup dried baby shrimp -- reconstituted
  • 1/2 cup bamboo shoots -- thinly sliced
  • 1/2 cup green beans -- fresh chopped
  • 1 red bell pepper (or yellow or orange), stem/seed/chop
  • 2 zucchini squash -- chopped
  • 6 lg 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
  • 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 1/2-1 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.

    From: RST G,
    Posted By: RST G, Via: Chile Head Mailing List
    Post Date: Tue, 27 Jul 1999



Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
323 * 578-5603