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Lone Dao Jiow (Dao Jiow Coconut Sauce with Fresh Vegetabl

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Recipe

 

Yield

2 servings

Prep

15 min

Cook

20 min

Ready

35 min
Trans-fat Free, High Fiber

Ingredients

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

Amount Measure Ingredient Features
118 ml coconut milk
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44 ml brown bean sauce
*
113.4 g mixed vegetables
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15 ml palm sugar
*
15 ml tamarind juice
*
1.5 small cucumbers
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1.5 slices cabbage
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3 each beans
green
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680.4 g shallots
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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 1. 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) 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 well. 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, garnished with the cucumbers, cabbage wedges and green beans. Serve warm or at room temperature.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 572g (20.2 oz)
Amount per Serving
Calories 80821% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 1642mg 68%
Total Carbohydrate 48g 48%
Dietary Fiber 24g 97%
Sugars g
Protein 63g
Vitamin A 131% Vitamin C 68%
Calcium 37% Iron 73%
* based on a 2,000 calorie diet How is this calculated?
 

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