*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Vegetarian                       Thai
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Coconut Milk
      1/8   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
   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
   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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