SAYUR LODEH - VEGETABLES AND SHRIMP - INDONESIA

 

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Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, sliced finely
  • 10 cloves garlic, sliced
  • 1 teaspoon coreander
  • 1 teaspoon laos*
  • 1/2 pound (225 g) shelled fresh or frozen shrimp, cut into thin slices
  • 1 red chilli, sliced (optional)
  • 1/2 pound (225 g) cabbage, chopped coarsely
  • 1/2 pound (225 g)baby bok choi, sliced
  • 1/2 pound (225 g) cauliflower, parted into florets
  • 2 carrots, diced
  • 1/2 pound (225 g) string beans, removing strings and cut into 3 parts each
  • 1 egg plant, cubed
  • 3 cups coconut milk
  • 1/2 teaspoon salt
  • 2 bay leaves

Directions

  • Heat oil in pan and sauté onion lightly. Add garlic, coreander and laos. Fry for 1 minute.
  • Add shrimp and sauté for 2 minutes.
  • Add chilli, cabbage, baby bok choi, cauliflower, carrots, string beans, eggplant and salt. Cover and cook over low heat for 10 minutes.
  • Then add coconut milk and bay leaves and cook uncovered, stirring almost continuously, until vegetables are tender. Serve

Notes

Although this common vegetable dish takes the form of a soup, it is not eaten as a soup course, but as a side dish of the dinner

Categories: Asian 

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