Lone dao jiow (dao jiow coconut sauce with fr
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Lone dao jiow (dao jiow coconut sauce with fr
  Sauces    Coconut    Vegetarian    Thai  
Last updated 6/12/2012 1:27:41 AM. Recipe ID 62697. Report a problem with this recipe.
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      Title: Lone dao jiow (dao jiow coconut sauce with fr
 Categories: Vegetarian, Thai
      Yield: 2 Servings
 
    1/2 c  Coconut Milk
   3/16 c  Brown bean sauce (dao jiow)
    1/4 lb Mixed vegetables
      1 tb Palm sugar
      1 tb Tamarind liquid
  1 1/2 sm Cucumbers
  1 1/2 sl Green cabbage
      3    Green beans
  1 1/2 lb Shallots
 
  Notes:
  
  For the mixed veg I use things like water chestnuts, green beans,
  cauliflower etc etc. The original recipe had pork and shrimp but I
  changed it, and it works fine
  :-)
  
  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 inc 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 6-8
  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.
 




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Recipe ID 62697 (Apr 03, 2005)

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