Sayur kol

Sayur kol

Spicy cabbage in coconut milk

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 onions, chopped
2 garlic cloves
2 fresh red chillies, seeded and chopped
or 1 teaspoon chilli powder
1 teaspoon dried shrimp paste
2 teaspoons tamarind pulp
2 tablespoons peanut oil
3 daun salam leaves
2 strips lemon zest
375ml thick coconut milk
1 teaspoon salt
500g cabbage, coarsely shredded

Method

  1. Put the onion, garlic and chilli into a food processor and process to a paste.
  2. Wrap the shrimp paste in a piece of foil and roast under a preheated griller for 5 minutes, turning halfway through the cooking time.
  3. Soak the tamarind pulp in 60 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre.
  4. Heat the peanut oil in a wok or large heavy-based saucepan over medium heat. Add the daun salam leaves and cook for 1 minute, then stir in the chilli mixture and the shrimp paste and cook, stirring regularly, until the mixture darkens. Add the lemon zest, coconut milk and salt and bring to a simmer, stirring constantly. Add the cabbage and simmer for 3–4 minutes, or until the cabbage is cooked but still crisp. Stir in the tamarind liquid and serve.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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