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Full Online Book HomeLearning KitchenStews - Spicy Sumatran Vegetable Stew
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Stews - Spicy Sumatran Vegetable Stew Post by :sk1442 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2486

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Stews - Spicy Sumatran Vegetable Stew

1 small eggplant, coarsely chopped
6 red serrano peppers or jalapeno chiles, stemmed, seeded and chopped
1 large 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 large 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.
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