Lone Dao Jiow (Dao Jiow Coconut Sauce with Fr
Yield
2 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
coconut milk
|
|
| 3/16 | cups |
brown bean sauce
|
* |
| ¼ | pound |
mixed vegetables
|
|
| 1 | tablespoon |
palm sugar
|
* |
| 1 | tablespoon |
tamarind juice
|
* |
| 1 ½ | small |
cucumbers
|
|
| 1 ½ | slices |
cabbage
|
*
|
| 3 | each |
green beans
|
*
|
| 1 ½ | pounds |
shallots
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
coconut milk
|
|
| 44 | ml |
brown bean sauce
|
* |
| 113.4 | g |
mixed vegetables
|
|
| 15 | ml |
palm sugar
|
* |
| 15 | ml |
tamarind juice
|
* |
| 1.5 | small |
cucumbers
|
|
| 1.5 | slices |
cabbage
|
*
|
| 3 | each |
green beans
|
*
|
| 680.4 | g |
shallots
|
|
Directions
Preparation: 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 1. In a small, heavy bottomed sucepan, 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) 2. 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. 3. 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 4. 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. 5. Transfer the sauce to a small bowl and place it on a plate, beans. Serve warm or at room temperature.
