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Lone Dao Jiow

 

22

Yield

2

servings

Prep

10

min

Cook

25

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

½ cup coconut milk
3/16 cups brown bean sauce
*
¼ pound mixed vegetables
1 tablespoon palm sugar
*
1 tablespoon tamarind
liquid
1 ½ small cucumbers
1 ½ slices cabbage
*
3 each green beans
*
1 ½ pounds shallots

Directions

Slice the shallots lengthways Use brown sugar if palm sugar isn't available.

Peel and slice the cucumbers diagonally into thick ovals trim the green beans cut the cabbage into two inch wedges.

In a small, heavy bottomed saucepan, bring the coconut milk to a gentle simmer over a low heat.

Cook, stirring gently, until the coconut milk is fragent and it's oil glistens on the surface (about 6 to 8 mins).

While it simmers, combine the bean sauce and half of the shallots in a mortar.

Using a pestle, mash the mixture to a chunky paste.

When the coconut milk is ready add the shallot paste and stir Add all the vegetables except the cucumbers, cabbage, green beans and the remaining shallots. Cook for five minutes. Add the sugar and simmer until the shallots wilt and the sugar melts, 1 to 2 minutes. Add the tamarind and taste the sauce, which should be a balance of salty, sour and sweet. Transfer the sauce to a small bowl and place it on a plate, beans. Serve warm or at room temperature.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 580g (20.5 oz)
Amount per Serving
Calories 41028% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 71mg 3%
Total Carbohydrate 23g 23%
Dietary Fiber 3g 13%
Sugars g
Protein 24g
Vitamin A 131% Vitamin C 57%
Calcium 17% Iron 37%
* based on a 2,000 calorie diet How is this calculated?

 

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