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Sayur Lodeh or Vegetable Stew

Vegetables, also Vegetarian Foods

Sayur Lodeh or Vegetable Stew
1 medium-sized eggplant
2 Tablespoons salt
1/4 pound very young string beans
1/4 pound bamboo shoots, sliced thin
3 scallions minced fine
1 teaspoon trassi
4 canlenuts or macadamia nuts
3 cloves garlic, minced fine
1 chili pepper, minced
6 shallots or 1 small onion, minced
1 cup stock or water
1 Tablespoon dry shrimp (optional)
1/4 teaspoon brown sugar
1 and 1/2 teaspoons ground ginger
2 bay leaves
2 to 3 Tablespoons greens
2 cups thick coconut milk
1. Slice eggplant and sprinkle with salt. Let stand for half an hour. Then rinse well, and dry with paper towels.
2. Mix the bamboo shoots, scallions, chili, and shall, and the stock and simmer for five minutes. Then, add shrimp, if used, spices, and sugar, and cook for five more minutes.
3. Add beans and coconut milk and simmer gently, stirring continuously until hot. Remove from the heat and discard the bay leaves and greens. Serve hot.

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