Spicy Sumatran Vegetable Stew
* Exported from MasterCook *
Spicy Sumatran Vegetable Stew
Recipe By : Hot & Spicy & Southeast Asian by DeWitt/Wilan/Stock
Serving Size : 6 Preparation Time :0:00
Categories : Chiles Seafood
Amount Measure Ingredient, Preparation Method
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1 sm eggplant, coarsely chopped
Salt
6 red serrano peppers or jalapeno chiles, stemmed, seeded and chopped
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), stemmed, seeded and chopped
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 pieces
2 lime leaves, or 1 bay leaf
1 cup coconut milk
Salt and sugar to taste
Sprinkle eggplant with salt, and let it sit for 30 minutes.
Squeeze out moisture, rinse eggplant, and roll it up in paper towels to absorb any excess moisture.
Place chiles, onion, garlic, nuts, shrimp paste, salt and coriander to blender, add a little water, and puree until mixture is smooth.
Heat oil in a wok or large skillet, add chile-spice puree, and cook for 2-3 minutes over medium heat.
Add shrimp, and then bamboo shoots, green beans, red bell pepper, zucchini, eggplant and cabbage leaves, a handful at a time.
Pour in broth, cover, and simmer gently for about 10 minutes to partially cook vegetables.
Add chopped tomato.
Put lemongrass and lime leaves or bay leaf in a piece of cheesecloth, then add to stew.
Stir in coconut milk and simmer for an additional 3 minutes, stirring constantly.
Remove packet of lemongrass and lime leaves or bay leaf and discard. Adjust sugar and salt and serve.