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Indonesian spiced vegetables
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| Artist: |
_ |
| Categories: |
Asian, Ethnic, Indonesian, Vegetables, Vegetarian |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 300
| ml | Thick coconut milk | | 175
| grams | Chinese cabbage | | 175
| grams | Okra | | 175
| grams | French beans | | 3
| tbsp | Oil | | 1
| | Hard-boiled egg to garnish | | | -(Optional. Vegans omit) | | | FOR THE PASTE | | 1/2
| | Fresh chilli, seeds removed | | 1
| tsp | Ground coriander | | 25
| grams | Flaked almonds | | 1
| | Cm. Fresh rootginger | | | -- grated | | 1
| small | Onion, chopped |
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Procedures:
| 1 | A stir-fry of summer vegetables is cooked with ginger and spices and coconut milk, making a dish evocative of indonesian cuisine. | | 2 | Serve it with rice or noodles. | | 3 | in the blender, grind the spices, herbs, almonds and onion into a paste. | | 4 | Fry the ground paste in the oil for 3-4 minutes, stirring well, then stir in half of the coconut milk. | | 5 | Add the vegetables and stir over a gentle heat for 10 minutes. | | 6 | Then add the rest of the coconut milk and simmer for a further 8-10 minutes. | | 7 | Check the seasoning and serve hot, garnished with chopped hard-boiled egg. |
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