Ingredients:
 | 8 shallots, sliced |
| 4 garlic cloves, sliced |
| 2 Tbs. ground coriander |
| 2 tsp. ground cumin |
| ½ tsp. shrimp paste (terasi) |
| ½ tsp. turmeric |
| 8 kemiri nuts |
| 1½ cups thick coconut milk |
| 3 Tbs. oil |
| 2 stalks lemon grass |
| 2 slices laos (galangale), soaked in
coconut milk for ½ hour |
| 2 Bay leaves, soaked in coconut milk
for ½ hour |
| 1 lb. Chinese long beans, cut into
1-inch pieces |
| ½ cup carrot, thin sliced |
| 1 lb cabbage leaves, cut into
bite-size pieces |
| 1 lb. bamboo shoots, cut into 1-inch
cubes |
| 1 large cucumber, peeled, seeded,
halved lengthwise, and sliced diagonal |
| 5 hot red chili, halved and seeded |
| ½ tsp. salt |
| 2 tsp. white vinegar |
|
Instructions:
| Blend the shallots, garlic,
coriander, cumin, shrimp paste, turmeric, and nuts with 2 Tbs. of the coconut milk to form
a smooth paste in a food processor. |
| Heat the oil in a wok or a larfe
skillet and stir fry the paste, lemon grass, laos, bay leaves over medium heat for
approximately 2 minutes. |
| Add the beans, carrot, cabbage,
bamboo shoots, cucumber and chili, stirring after each addition, and stir fry it for about
3 minutes. Add the remaining coconut milk, salt and vinegar and continue to cook for
another 2-3 minutes. (Do not overcook the vegetables). |
| Let the mixture cool and chill it.
Serve cold or at room temperature. |
Makes 10 servings. |
