SAYUR LODEH (Javanese)
JUKUT TUWUNG MESANTEN (Balinese)
2 Aubergine, cut into 4cm
200g prawn, clean skinned but keep the tails
120g sweet corn
120g green bean, wash and cut into 2 cm long
80g baby corn, cut into 2 cm long
2 red chillies, deseeded and sliced
3 kaffir lime leaves
2 bay leaves
3tbs vegetable oil
Bunch coriander leaves to serve
400ml coconut milk
For the spice paste
5 shallots, peeled and finely sliced
3 garlic cloves, peeled and finely sliced
3 red chillies, deseeded and finely sliced
1tsp coriander seeds
4 candlenuts or 6 macadamia nuts
1tsp shrimp paste
1tsp dried shrimp
1tsp salt ,
Wash the aubergine and cut into 4cm square, clean the prawn remove the head, skinned but leave the tail, cut baby corn and green bean into 2cm long.
To make spice paste, pestle and mortar to pound coriander seeds, shallots, garlic, chillies, candlenuts, shrimp paste, dried shrimps and tamarind into a fine paste
Heat the oil in a wok and on the high heat fry the paste for about 2 minutes, stir in the aubergine, green bean, baby corn, chillies, and sweet corn. Add the water kaffir lime leaves, bay leaves and galangal, cook for 2 minutes. Add the prawns and coconut milk reduce the heat, simmer for 3 or 4 minutes.
Serve with steam rice and coriander leaves.
Ps: use hot water so won’t reduce the heat and if using food processor instead pestle and mortar use ground coriander seeds.